Will the great whey shortage change how we eat?
The commercial appetite for whey goes deep into a segment of the protein-enriched food market.
Sign up now: Get ST's newsletters delivered to your inbox
Ricotta is traditionally created by heating whey and scooping up the protein that coagulates on top.
PHOTO: ADOBE STOCK
Howard Chua-Eoan
When I saw the news about the alarming shortage of whey, I immediately feared for my favourite dish at Tiella, a new Italian restaurant here in London. Chef Dara Klein plates up a creamy and addictive ricotta that she serves with Calabrian chilli and a fragrant honey.
The soft cheese is traditionally created by heating whey and scooping up the protein that coagulates on top – a millennia-old process the Romans came up with to make use of the liquid by-product of cheesemaking. Ricotta literally means “re-cooked” in Italian.
