Mozzarella whey, the liquid surrounding fresh mozzarella, is often discarded but has a lactic, sour, and subtly sweet flavor with umami depth. It can replace buttermilk or yogurt in marinades and baking, adding acidity that activates baking powder for fluffy results.
Why use mozzarella whey?
This liquid, known as latticello in Italy, contains all the flavor of the cheese and more. It is naturally acidic, similar to buttermilk, making it ideal for muffins. Tom Hunt discovered this while taste-testing buffalo mozzarella whey for a Guardian article, leading to this recipe.
Recipe for mozzarella whey muffins
Makes 6 muffins. Ingredients: 150g spelt or wholemeal flour, 1½ tsp baking powder, 1 beaten egg, 125ml mozzarella whey, 100g optional extras (e.g., olives, sun-dried tomatoes, roast red peppers), 125g mozzarella ball (optional, torn), and fresh herbs like rosemary, thyme, or oregano (optional).
Heat oven to 200C (180C fan)/390F/gas 6. Grease and line a six-hole muffin tin. In a large bowl, combine flour, baking powder, egg, and whey. Add chosen extras, herbs, and mozzarella if using; beat to combine. Divide batter into lined tin, top with more olives and mozzarella if desired, then bake 15-18 minutes until golden. Cool on a rack. Store in an airtight container in the fridge for up to three days.
