Making a mozzarella salad... Eyeing up the bag... Too scared to try.
Probably just very salty water
Its whey the liquid that remains after the solidification of the cheese
No, but I always fancied the Halloumi water.
Not drunk it but have used it to make bread. It's whey as above.
yuk - sloppy seconds !
It's whey as above.
Sam I think you'll find that round our way it's "whey aye" 😉
As above it's whey, you may as well to get your value for money! It shouldn't be too salty fresh mozzarella is typically around 1% salt, cheddars as a comparison are 2% and some halloumi 3%. Tyras make a cheese of around 7% salt. Nice, but only in moderation!
was it just me misread the title as Marzocchi?
what sort of numpty drinks fork oil?
Eurghhh, everyone knows it's buffalo jizz.
Now if that was 7% alcohol BenjiM 🙂
If it really is whey then it is hardly surprising that the OP is strangely drawn to it. He's probably the one who terrifies little Miss Muffet.
Buy enough of it, filter it, bathe in it.
If it really is whey then it is hardly surprising that the OP is strangely drawn to it. He's probably the one who terrifies little Miss Muffet.
Brilliant!
Collect it.
Let it ferment.
Distill it.
Hey presto - Italian moon-shine!
its fine, just BULL milk! 😯
[quote=soobalias ]was it just me misread the title as Marzocchi?
Nope
* is disappoint *
