I need a a cup or two of whey for a sauce and with minimal effort. The simplest way seems to just make paneer and keep the whey for my sauce. I'm wondering if the acidity of the lemon juice would be noticeable. Thoughts?
In this week's episode of CHOW Happy Hour, Martin Cate, owner of Smuggler's Cove in San Francisco, is visited by one of his former bartenders and current Solerno spokesperson Jackie Patterson. Island fever is in full force as Jackie makes La Perla Rosa, a sweet, tangy, and ever so slightly bitter cocktail that's an ode to her Italian-Hawaiian heritage.