Hiya. I’ve been cooking and baking this weekend. I got inspired to make cheese yesterday. For Christmas, my sister got me a few cheese making supplies, so I’ve been waiting for a calm moment to try some out. I made a cow’s milk mozzarella. It only took about 25 minutes – start to finish – to make the cheese and I got a great yield from the gallon of milk that I started with. Not having a kitchen scale, I’d guess that I have over a pound of cheese. Yum. It turned out great, but I think next time I should add more salt. I tend to be pretty conservative with salting things. Here’s a shot of the finished product (cue the not very attractive picture of the vat ‘o cheese):
So, then, I had all this leftover whey. Great. I can’t just waste it, so I decided to make whey bread. I started with the recipe from the cheese making class that I took last year. I should have known that something was up when the ingredient list calls for yeast, but it never says when it should be added. I checked some recipes online and decided to wing it. The recipe also called for 4 c. of whey (check – I had loads of whey!) and 4 c. of flour – which just made a big gluey mess. I kept adding flour until I had something that I could work with. I ended up with 4 sizable loaves – two went in the freezer and one is going to the parentals.
Last night’s dinner was lovely. I whipped up some olive tapenade and had that, wine, and the cheese and bread that I made. Yum.
