Use Mozzarella, Whey and Feta Brine for a Delicious Batch of Rice
If you’re a fan of fresh mozzarella or feta, you’ve probably found a couple of muddy water containers in which your precious cheese was packed. You can dispose of the salty, slightly creamy liquid by draining it down the drain, or use it as a delicious cooking liquid.
This is part of the Lifehacker Eating Trash With Claire series in which Claire Lower convinces you to turn your kitchen waste into something edible and tasty.
In addition to adding it to soups and broths, mozzarella whey and feta brine can (and should) be added to the next batch of rice, whether you cook it on the stove or in a rice cooker . For whey, just cook the rice as usual, using whey instead of regular tap water. The brine may need to be thinned depending on how salty it is. The mozzarella whey will add a subtle, slightly creamy flavor to the mix, while the feta brine will add a much more noticeable amount of funk and salt. (If you are using feta brine, avoid using the salt you would normally add to your pot so you don’t overload yourself with sodium.
In addition to rice, both of these liquids adhering to dairy products can be added to pasta water, bread or pizza dough, and broth pots. Heck, if you save enough of it – store it in the freezer until you have a couple of cups – feta brine makes a great base for chicken marinade .