The Whey It Is

The word alone conjures memories of nursery rhymes and images of colonial days. But whey, a liquid byproduct of cheese production, is making a comeback in artisan, foodie circles with products like Dairy Tonics from White Cow Dairy.

“We have always tried to make every drop of anything in the kitchen into some kind of food,” says Patrick Lango, owner of White Cow Dairy (an extension of Blue Hill Farm, renowned chef Dan Barber’s fourth-generation family dairy in East Otto, N.Y.) “Whey beverages, cooking and baking with whey, marinating, macerating and fermenting with whey is an antique world method,” Lango explains, “which allows us to fuse traditions, cultures and global flavors into something you can bottle for today’s healthy palate.”

In fact, whey proteins are one of the highest quality proteins available, according to the Whey Protein Institute, as well as a rich source of essential amino acids, an immunity booster and easily digestible, to boot.

Rich in probiotic enzymes, the Dairy Tonics ($3.99), which Lango has been making at the farm for the past 10 years, are tangy and delicious. Made from the cloudy liquid whey (as you’ll sometimes see in a container of yogurt), which is stirred into whole-milk yogurt and elevated with additional ingredients to make a refreshing line of flavors including Berry, Lime and Lemonade—and more exotic flavors, such as Turmeric and Big Star (which blends star anise, sumac and honey). White Cow Dairy’s tonics are available only in New York for now; check the website for specific locations and product updates.—Denise Shoukas

Denise Shoukas is a regular foodspring.com contributor
and is the author of foodspring’s food forager blog.

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