Tried a new cheese and, well.......

Now that we are swimming in milk, I've been making lots of cheese. Therefore we have lots of whey to use up in some fashion or other. I read a recipe called Norwegian Whey Cheese in the book Goat Husbandry by David McKenzie. Basically, you gently boil the whey, stirring occasionally, till all the liquid is boiled off and you're left with a paste. Since I have lots of whey, I gave it a shot. It's............interesting. It's kind of caramel, almost burned (that may be my fault, not the cheese), sour, and salty. Very salty, and I didn't used salted whey. It's very hard to quantify the flavor. Not bad, but something that would definitely take some getting used to. I can't think of anything that I would eat it with and probably won't make it again, but it is fun to experiment. After all, you never know!


My whey at the beginning of the process with some curds starting to appear.

Here we are towards the end. Had to go down in pot size. :)

And the final product.