Cheese making is a cool hobby, and one that will impress your friends. But if you are thinking about trying your hand, consider first the dark underbelly of cheemaking. The secret they don’t want you to know; whey.
Whey is the by-product of cheese making. It is the watery part of milk, and contains some fat and protein that didn’t make it into the cheese. And boy-howdee, do you get a lot of it. A 2 gallon batch of say cheddar or manchego, results in close to 1.75 gallons of whey; that’s a lot! You could just pour it down the sink, but it seems such a waste. I’m always looking to find new uses for it.
Continue reading Uses for Whey
Last February we joined a goat milk co-op. That statement stands on it’s own, as there was no real reason for it other than a friend asked us if we wanted to. Prior to joining, we didn’t even drink milk. And we weren’t crazy raw-food fanatics either. Someone just asked, and we said yes.
Now we get 1-3 gallons of goat milk every week. Everyone wants to know if it’s funky. It’s absolutely not. It’s fresh, creamy, and odorless. In fact I would rate it as way more palatable than any store bought cow’s milk I’ve had. That said, I still prefer soy milk on my cereal, and attempts at making goat ice cream have come out more like goat ice milk. That leaves me no where to go but cheese and yogurt. Continue reading Homemade Chevre