If you are a fan of fresh mozzarella or feta, you have no doubt found yourself with a container or two of somewhat cloudy water in which your precious cheese was packed. You could dispose of the salty, slightly creamy liquid by dumping it down the drain, or you could use it as a tasty cooking liquid.
If you make your own Greek yoghurt or ricotta you know that there is usually a fair amount of liquid (known as "sour whey") left behind after straining. What you may not know is that it has many uses, and pouring it down the drain would be a kitchen crime.
