Once again my food conservator has struck, wondering what to do with a surplus of something meant to be discarded, something needing a new life.
And so, with some stirring, constant measuring of temperature, waiting, and again heating, we produced our very first homemade cheese. And its texture and taste proved neighbor-worthy, offering tastes across the fence.
Leftover whey proved the true challenge. After all the curds transformed into cheese, we were left with almost one gallon of whey. Nan would have simply dumped it down the sink, sending it to its demise. The food conservator, on the other hand, quickly turned to the internet, ferreting out all the possibilities for recycling. Giving it to your animals (pigs, chickens, dogs) seemed like an easy solution; however, Sasha took several sniffs and quickly retreated, wanting nothing to do with leftovers.
And as for the rest of the whey--tonight's quinoa and brown rice will be cooked in it, adding a bit of flavor and softening to the grains.
Once again, the food conservator triumphs, rescuing the whey from the problem of waste.