If you have ever made cheese, then you know about whey, the liquid drained from the curd in the cheesemaking process. Compared to the amount of cheese that is produced in a typical batch, there is a lot of whey leftover. People have been trying to find uses for this by-product for as long as they have been making cheese. Whey has been used as a substitute for buttermilk in baking, a healthy addition to smoothies, as a liquid for cooking grains and pastas, and even as a face mask and hair conditioner.
Rod Weaver began his whey business to find a use for all of they whey that was being produced in the Husk kitchen in Charleston, South Carolina. His goal was to make a whey that could be incorporated into his cocktail repertoire at the Bar at Husk — as well as sipped straight from the bottle! He uses natural ingredients to produce 3 varieties: Grapefruit and Agave, Orange and Honey and Lime and Coconut. In addition to all of its other uses, whey makes a great marinade for meat because the enzymes in the whey help break down the meat and add flavor. We tasted the Lime and Coconut Whey and knew it would be a tasty addition to an Asian inspired dish, so we whipped up this Shrimp with Coconut Broth and Rice Noodles.
Shrimp with Coconut Broth and Rice Noodles
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