Posted by: hearttohearthcookery | July 14, 2012

Then Whay It

Whaying the Too make fresh Chees new

Once the Curde gathered, the next step was to whay it in a strainer.  I used one of my sieves and poured off the whey, a by-product of cheese making.  The whey contains vitamins, minerals, some proteins and a trace of the fat.  The “goodness” of the milk is in the curd of the cheese.

Visit my website at:  www.hearttohearthcookery.com


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