Whey, Yogurt's By-Product, Becomes a Sought-After Ingredient

Regina Schrambling

With so many chefs making their own yogurt and cheese these days, restaurant kitchens are awash in whey. And where there’s whey, there’s a will to use every last drop of it.

The acidic by-product once considered a throwaway nuisance has become a prime ingredient in everything from salads to desserts ever since René Redzepi started using it at Noma. Umami-rich whey can be turned into something as simple as a substitute for court-bouillon...