I love this for breakfast with some splenda and fresh lemon zest!
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- left over whey from making mozzarella cheese
- 1 qt
- whole milk or heavy cream
- 1/4 c
- cider vinegar
1Add milk or cream to whey heat to 200F
2Once the mixture hits 200F turn off burner, add vinegar and stir. You will start to notice tiny white particles.
3Ladle the curds into a colander lined with muslin or a lightweight towel. Allow to drain. Once you can handle the cloth (it maybe too hot). Tie it in a knot and hang on the kitchen faucet and allow to drain for several hours.
4I like this best served for breakfast with a little bit of splenda and lemon zest!