In making all of these cheeses, I have been left with an exorbitant amount of whey. Charlie the puppy absolutely loves this, as a bit of this on his kibble like cereal is enough to have him doing flips. The plants have loved it... though that season is coming to a close. I'm using it in bread. I can't quite get around to drinking it... just a mental block, I think. Maybe if I blend it into a smoothie?
One thing that I had to try in using up this whey was to make a whey ricotta. I thought I'd mix it up a little bit and make a whey ricotta using goat's milk whey and whole cow's milk.
I couldn't quite get the double-boiler bit coordinated... it's tough to find a pot big enough to fit a pot that fits two gallons of liquid! Instead, I opted for the single pot but warmed it extra slowly to compensate (it was more than 45 minutes to get to temperature).
The whole process was quite simple - heat, curdle, drain, cheese!
(It probably could have drained a weeeeee bit longer based on this photo...
but it was still soooooo good.)
