Wondering what to do with all that whey? Make wheymonade!

[the biss]

Tonight's kitchen cuisine: Wheymonade. After making cheese I had a bunch of whey left over.

1/2 gallon milk whey
1 cup sugar
1 tsp ascorbic acid crystals (vitamin c)
1 tsp citric acid crystals (sour salt)

It's yummy, hearty, and full of protein, but weird. Smells like milk. Tastes like lemonade. BTW, my kids like it.

[basplaer]

Interesting. I'm a little ignorant on cheese-making. Are you using yogurt to start with, or is this the real-deal cheese that I would buy from a monger? Cheese-making is another culinary endeavor I've always wanted to try but something else always jumps to the top of the list.

My strained yogurt whey gets used to lacto-ferment the extra fresh veggies that I can't use before they're not so fresh.