Mozzarella whey, the liquid found with mozzarella cheese, can be used in baking, according to a newly published recipe. Known as latticello in Italy, this liquid is described as having a lactic, sour, subtly sweet, and salty flavour profile.
The whey is naturally acidic, similar to yoghurt or buttermilk, which allows it to activate baking powder and contribute to the rise and flavour of baked goods. A recipe for mozzarella whey muffins has been developed, yielding six muffins and suggesting optional additions such as olives, sun-dried tomatoes, or roast red peppers.
The recipe involves combining spelt or wholemeal flour, baking powder, a lightly beaten egg, and mozzarella whey, along with any chosen optional extras and herbs. The batter is then baked for 15-18 minutes at 200C (180C fan)/390F/gas 6.