We love it when you send us recipes! We interviewed Vivian Lucero from Otis, Oregon in April (click here). She’s a gourmet cook and a master home cheese maker. We’re delighted that she shared her recipe with us and we can’t wait to try it. Enjoy! From Vivian… Living at the coast we are a tourist destination, so we tend to get our shopping and
Using Whey in Your Garden
It’s summer and some of us don’t do much cooking this time of year. But, we’re making cheese while the milk is flowing and, as always, we have a lot of whey. We can strain it and it will keep for months in the fridge. Or, we can freeze it, up to the limit to how much we can fit in our freezers. Of course,
Hot Whey Toddy
Now you know we’ve gone over the edge! But, whey not? It’s cold outside here in western Massachusetts and if ever there was a time for a stiff drink – this is it! Jeri’s Hot Whey Toddy What is a hot toddy? According to Wikipedia: A hot toddy, also known as hot whisky in Scotland, is typically a mixed drink made of liquor and water
Milk Mead (Lactomel) with Andrew Luberto
Another Use for Whey Andrew Luberto (from Nesconset, New York) wrote to us when he saw a note from one of our customers in the News From Our Customers section of our Moosletter (July issue). He offered to share his recipe for milk mead and, of course, I jumped at the chance. I asked him how he came by it and he responded: I am
Using Whey in Soups
Russ and Peg Hall have their own whey of making soup! I posted a review last July of Russ and Peg Hall’s wonderful book, The Summer of a Thousand Cheeses. Recently, I realized that they now have a fun blog called “Cheese and Random Ferments.” Their latest post lists 5 soups they make using some of their leftover whey. With their permission, I re-arranged it
Using That Leftover Whey
Don’t lie! We know you have been throwing it out! We have done it, too. When you first start making cheese, you have enough to worry about without paying attention to the greenish-yellow stuff floating around in your pot. After all, it’s really all about the curds. However, when you get to where you’re making cheese regularly, you start to realize that throwing out the
Whey Cheeses – Prim-ost, Mysost, Gjetost
Part 1 – About Prim-ost Many years ago we received an anonymous request from one of our customers: I found your website and I am wondering if you have a recipe for a Norwegian cheese my Grandmother used to make. My mother said it was called Prim-ost, a light beige in color and very sweet. She thinks it was made of milk with rennet? I