[Sca-cooks] New Cheese

[johnna holloway]

Traditionally it was fed to pigs, because pigs love it
and grow very big when fed on it. It's nutritious, but the
taste is best described as insipid, say Alan Davidson.
It also is used in recipes as the liquid used in scones
But then again another thing to do with it is to make
"Whey Curd Cheese" which calls for a ratio of 1 part whey
to 2 parts milk. Heat the whey slowly until surface looks
 frothy. Just before it boils.... Pour in the milk and continue
to heat for another 5 minutes or so. Don't boil it, so mind the
heat. Lift pan off from the heat if you must.  When it starts
to curdle, remove from heat and let it sit undisturbed for
1 - 2 hours. Then spoon the curds in a cheesecloth lined
colander. Leave to drain for another 2 hours. Salt to taste
and store in a tub in the refrigerator.
Recipe is from a neat book called Soft Cheese Craft and Other
Recipes for the Aspiring Dairymaid by Mary Ann Pike. Whittet
Books, Surrey, UK. 1982.

Johnna Holloway


>
> 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.