Last year I wrote about making your own ricotta, and I actually did wow my friends with the ricotta gnocchi like I suggested in the post. But what I did not make “friends” with was the whey. It sat in my fridge for a while, and I intended to do something with it, but really, it was just out of my kitchen comfort zone. It felt wrong eventually pouring it down the drain, but that’s what I did.
Rod Weaver has made friends with whey, and he’s become so fascinated with the stuff that he’s started a new business—Weaver Family Whey—focused around offering palatable, sippable whey. It all started at his job as the Bar Manager at The Bar at Husk in Charleston, South Carolina. Husk employs the “nose to tail” and “use everything” mantras, and in making their own ricotta, they had whey byproduct.
He started making cocktails with the stuff, tasting it often and working on pairings. (If you have never had Weaver’s cocktails, many are extremely progressive yet built on firm historical footings.) And he became more and more and more enamored with whey’s qualities, from its history and health benefits, to its texture and taste. He began to experiment with flavoring it, and he realized that he could make a healthy beverage that tasted good, no booze needed.
And Weaver Family Whey was born.
At the moment, his three varieties—Grapefruit Alley, Coconut Grove, and Orange Grove—and his Weaver Family Whey Curds are available only in the Charleston area. However, he’s hoping to introduce more people to the beverage he’s come to love.
He explains, “I am committed to having a sustainable business and to using natural flavorings and organic milk to make our products. But I am also committed to having it taste good. We are doing both, and for many people, one taste changes their perception of whey forever.”
Whey is out of the Little Miss Muffet nursery rhyme and into the market.
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