[Cheese] Whey cheese questions

[Jack Schmidling]

Joel Plutchak wrote:

> So my questions are, has anybody else done this, and if
> so what yield did you get?  And if the yield should be
> higher, what could I have done wrong to keep the yield so
> low?  At this stage, I'm thinking it's not worth messing with
> it in the typical low-scale home/hobbyist setting.

I think we all come to that conclusion after just one attempt at 
"salvaging" the whey.

To get any decent yield out of a "whey" cheese you need to use equal 
parts of whole milk so it is a loser for the small producer.

Furthermore, and I am too lazy to look up the details, but something 
happens to the whey if it sit too long and so it must be used within 
hours.  This means that one has to make two batches of cheese in series 
on the same day which makes for a very long day and for what?

You can boil the whey down and make those Scandinavian "cheeses" but the 
energy required makes it a real loser unless you just want that kind of 
cheese.

js

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