Using whey as a poaching liquid...

Joined Feb 16, 2013
So I made some simple homemade ricotta the other night with whole milk, half and half, salt and white wine vinegar and I'm left with about a quart and change of whey. So it hit me, why not poach this salmon in a 50/50 of whey and Syrah wine with a little butter and garlic?

I crisped the skin up on a dry hot pan and made a reduction with the leftover poaching liquid, have to say it was interesting and pretty delicious.

Is this pretty standard or did I stumble upon something not many do?

I'll be honest, I've never heard someone talk about using whey for this purpose.
Joined Jun 6, 2007
Isn't ricotta made from the whey of cheese making?

are you saying you are making ricotta with whole milk and half and half?.... hmmm....

Anyway, usually whey is a wasteful byproduct of cheese making, using it is a good idea and for poaching salmon another good idea.

I'm no chef so I don't know if that is a trend or not but, a quick Google search does yield some results:

Luc H.

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