Now you know we’ve gone over the edge! But, whey not? It’s cold outside here in western Massachusetts and if ever there was a time for a stiff drink – this is it!
Jeri’s Hot Whey Toddy
What is a hot toddy? According to Wikipedia: A hot toddy, also known as hot whisky in Scotland, is typically a mixed drink made of liquor and water with honey, herbs and spices, and served hot.
Notes: For this recipe, I used the whey from Ricki’s Cooked Curd Cream Cheese (in Home Cheese Making). I needed the cream cheese for a recipe I wanted to try (tune in next week for that recipe).
Ingredients:
1/2 cup maple syrup
1/2 cup water
2 or 3 lemon slices
3 or 4 cloves
A dash of cinnamon
3 cups whey (You can use any kind of whey for this – sweet, acid, goat, sheep, etc.)
1/4 cup bourbon (optional)
Directions:
Make cheese and save the whey.
I like to use our Greek Yogurt Maker Strainer to catch the whey.
Heat up maple syrup and water with cloves, cinnamon, and lemon slices.
Strain your whey through butter muslin.
This whey came from 2 quarts of light cream and one packet of mesophilic culture.
Even though the whey had already been strained, I strained it again to get the remaining milk solids out.
Strain the lemons and cloves through the same muslin.
Heat again and when very hot, add bourbon (or not).
Drink and be merry.
