BruceH
Mostly Retired
First off I stumbled upon cheese making by accident. I had always though rennet was needed. Last week I was making a bechamel as a base for a cheese sauce. For some reason I thought "I'll put some buttermilk in for a little extra tang". All of you know what happened.
So I start to research what had happened and find out that I can make fresh cheese with buttermilk and milk. I'm starting to experiment, added a little brewing lactic acid today and saw some extra curds.
I'll progress at cheese making as time allows. However, a nice byproduct of whey exists. So far I've been giving it to the dogs as a treat but I'm pretty sure I can use this in cooking.
So the question is, what do you do with your whey?
So I start to research what had happened and find out that I can make fresh cheese with buttermilk and milk. I'm starting to experiment, added a little brewing lactic acid today and saw some extra curds.
I'll progress at cheese making as time allows. However, a nice byproduct of whey exists. So far I've been giving it to the dogs as a treat but I'm pretty sure I can use this in cooking.
So the question is, what do you do with your whey?