I have an interesting recipe to use whey after you make cheese. Mysost Strain the whey and boil it down rapidly, stirring almost constantly. Skim off the albumin that rise to the top and when they whey is reduced to about one-quarter of the original amount put this albumin back in and stir it very thoroughly. Continue boiling until it becomes thick. Pour quickly into a wooden bowl and stir it until cool to prevent sugar crystals from forming. The boiling down process is a lengthy one and the almost constant stirring necessay to prevent scorching becomes a bit tedious but the fruit of your effort is an attractive spread about the color of maple syrup. It uses up one of those thangs that ya always wondered what to do with besides hog or chicken feed

-- Cindy (holl@bitwisesystems.com), February 08, 2002

Answers

Will try your recipe when I have the time. Sounds a bit like Gjetost which is a Norwegian cheese we love -- almost like caramel candy to me.

I try not to waste the whey as it contains most of the minerals of the milk. The flavor is not unpleasant to me.

-- HV (veggie@ourplace.com), February 23, 2002.