How can I use up or recycle whey from cheesemaking?
It was my birthday (the big 3-0) last Monday and because I’m wild and exciting, I decided I’d like to spend the day making cheese. I’m determined to get quickly confident with soft cheese so I can move onto hard cheese as soon as I’ve got a room they can be stored in for 12 months (*insert misc house-moving grumbles here*).
I planned it out carefully to make sure we used up everything as efficiently as possible – we started making butter and used the leftover buttermilk to make buttermilk cheese (which was interesting because it was slightly sour), and I’d planned to whey ricotta from the whey leftover from the paneer and lemon-flavoured soft cheese making but there just wasn’t enough milk solids left to do it justice.
What else could I do with the watery whey? I’ve heard it can be a good protein drink for bodybuilders or people who just want to, um, build up their bodies — I tried to give some to our poorly-sick cat to help her bulk up but she was more interested in the leftover cream.
As I said, I’d like to conquer cheeses so will be producing a few litres of this a week – any suggestions? Recipes? Other ideas?