I made ricotta and then fed the remainder to my piggys.
Not all who wander are lost... J.R.R. Tolkien
Location: Grand Valley of Colorado's Western Slope
posted 1 year ago
no one has mentioned getost, not even me. You cook the water out of the whey. You have to stir it a lot, and then when it is kind of thick in consistency, to get rid of the graininess, beat or whip it. It has a sweet flavor, I guess you are concentrated the sugars...
"Deborah Niemann" includes the recipe and method in her book: Raising Goats Naturally.
Currently, I am feeding the bottle baby goats whey.
Thought it might be a useful link for folks viewing this thread
I was going to post this on permies today, cool to see it's already here!
I made 30 min. mozzarella today and used the (acid) whey as a soil amendment for recently planted blueberries. I recently found another source for raw milk, so hopefully I'll be using a lot of those leftover whey ideas.
I find the whey is different from different cheeses. What I get fro mozz is sweeter. All of them are great in stew or chowders. Don't you all simply love the Cheese Queen? I found her about 7 years ago. Here cultures for fresh cheese can't be beat. Love her Yogotherm so much I bought 3 more for each of my kids.