[Sca-cooks] New Cheese

[Sue Clemenger]

Depending on how you made the cheese in the first place (i.e., with
something acid-based, or with rennet), you could make gjetost or mjetost
(sp?) with your whey.  Or, if your whey is really fresh, you can make
ricotta cheese from it.
I think you can also put the whey in soups, but I'd do it in something
where the color doesn't make too much of a difference--the last time I
paid attention to the color of the whey after I made cheese, it was the
_nastiest_ pale yellowy-green color.
--Maire

Glenda Robinson wrote:
>
> Regarding the new cheese,
>
> My kids have been on a bit of an experiment kick this weekend (resulting in
> two separate attempts to see how the extra long matches lit - over, of
> course, the nylon carpet!!! I then showed them another experiment - how a
> single strand of the carpet on our house burns, with graphic descriptions of
> what could happen to their delicate skins - you'd think they'd know better!)
>
> Anyway, we're going to do the cheese thing today, and experimenting
> (outside) with combining food colourings.
>
> Any ideas as to what to do with the whey? Cheesemaking.com suggests baking
> bread, but there's probably a few other great suggestions out there to share
> with your fellow cooks.
>
> Thanks,
>
> Glenda.
> I was stuffed up with a cold yesterday, and the only thing that cheered me
> up was baking (and eating) the Fine Cakes (biscuits with mace) from Markham.
>
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