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Winter Vegetable Whey Chili and Skillet Whey Cornbread

 January is one of those months where making hearty food is in high demand, and New Year’s resolutions are looming over our heads.  How do we stay healthy while making meals that protect us from the bitter cold air?  It’s a challenge, as I hear my fellow New Yorkers groaning and moaning over eating rich foods and decreasing their exercise routine.  I’m a firm believer that it is important to eat nutrient dense foods and have an active lifestyle that supports these whole food decisions.  And it is important to get those veggies in, too.

This month, with New Year’s Resolutions in mind, I’ve adapted a Winter Lentil, Bean, Carrot, and Tomato Chili to include Cheese Whey as a broth alternative. Cheese Whey is filled with minerals such as calcium phosphate and whey protein.  It is the water content produced during cheese making, when the fats and casein proteins in milk coalesce to form the curd. The Cheese Whey is slightly tangy, buttery, and light in body, so it’s a great alternative that counters the rich lentil and bean texture and flavor.  Often times, Cheese Whey is discarded during the cheese making process.  In large quantities, whey disposal can be a a huge environmental issue.  Whey acidifies over time, and like fertilizer, can disturb the equilibrium of the soil and the water and become toxic.  In smaller quantities, however, cheese whey has amazing benefits.


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If you have purchased cheese hardware from our Grotto collection, it usually takes us 1 to 3 business days to ship your order, unless otherwise listed on the respective product page.

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