[Sca-cooks] New Cheese

[Philip & Susan Troy]

Glenda Robinson wrote:

> 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.

It's been used in Scandinavia as a pickling medium, when soured. When
just a bit tangy, it's a surprisingly refreshing drink, chilled. Oh, and
don't forget to simmer it and skim off the ricotta that floats to the
top (re-cooked, hence the name, of a completely period cheese, even if
it is rarely made this way on an industrial scale).

Adamantius
--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
things that get other people thrown out of games.  As long as they
let him get away with it, it's going  to continue." -- Joe Torre, 9/98