Don't throw that away!

I am hanging out with Little Man, while Bug naps, and watching Barefoot Contessa. Ina is making cucumber salad, and she has drained the "water" off of her yogurt and then instructs us to "toss it, because we don't need it" Don't throw that away! Its whey, and is wonderfully valuable for soaking grains and rice, and making lacto-fermented vegetables and condiments.

Creamy Cucumber Salad- Barefoot Contessa

SERVES 8

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Ingredients

• 4-5 hothouse cucumbers, thinly sliced (4 pounds)
• 2 small red onions, thinly sliced in half rounds
• kosher salt
• 4 cups plain yogurt
• 1 cup sour cream
• 2 tablespoons champagne vinegar or white wine vinegar
• 1/2 cup minced fresh dill
• 1 1/2 teaspoons fresh ground black pepper

Directions

1. Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.

2. Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.

3. When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled.