Last weekend I made a gallon-of-milk worth of biberli lor! This left me with about 10 cups of whey (the yellowish liquid remaining after cheese is made)! Never wanting to waste, I asked my mother-in-law what I could do with this peynir suyu (cheese juice) and she advised I make a soup. I wasn’t sure what kind of soup I could make with this slightly acidic, dairy flavored juice…. so she gave me this recipe. While the hubby insists it doesn’t taste just like the original*, I adore it…dare I say, I eat enough for both of us. Following in turkish tradition, I don’t know exactly what the measurements are for this soup- I simply eye-ball it, but I will try to guess the measurements for those who aren’t accustomed to “approximate cooking”.
*When I made lor cheese the first time, I used vinegar to precipitate the cheese proteins, which results in a vinegary whey. On separate occasions I used lemon juice and citric acid (from a cheese making kit), respectively…both resulted in a sweeter whey that does taste like the mom-authentic version :). I’m just incredibly lazy to ream seven or eight lemons….
- 3-4c whey
- 3tbsp flour
- 1 heaping tbsp butter
- vermicelli or cappelini, broken into 3 segments
- salt to taste
- black pepper to taste
- 1 chicken buillion cube (optional)
- other optional ingredients include:
- Pour the whey into a pot and bring it to a soft boil.
- Add optional spinach/ mushroom and vermicelli/cappelini, boiling until cooked
- In a separate pan, add butter and melt (cook the garlic with the butter if you opted for garlic). Add flour and mix well, forming a yellow paste.
- Take a ladle-full of hot whey from the pot and pour it in the pan with flour, whisking thoroughly and adding more whey by the ladle-full until dissolved (the paste will because goopier and goopier, until it is completely smooth).
- Pour the flour/butter/whey concoction into the main pot, whisking thoroughly to keep clumps out. Let the soup simmer until thick.
- Add salt to taste before serving, sprinkle the bowl with black pepper as desired.