Fun Along The Whey

Vivian Lucero's Whey Caramel Sauce

We love it when you send us recipes! We interviewed Vivian Lucero from Otis, Oregon in April (click here). She’s a gourmet cook and a master home cheese maker. We’re delighted that she shared he...

Using Whey in Your Garden

Ricki Carroll’s garden in 2015, from Pictures of Ricki’s Gardens It’s summer and some of us don’t do much cooking this time of year. But, we’re making cheese while the milk is flowing and, as al...

Hot Whey Toddy

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 ...

Milk Mead (Lactomel) with Andrew Luberto

Another Use for Whey Andrew Luberto (from Nesconset, New York) wrote to us when he saw a note from one of our customers in the News From Our Customers section of our Moosletter (July issue). He of...

Using Whey in Soups

Russ and Peg Hall have their own whey of making soup! I posted a review last July of Russ and Peg Hall’s wonderful book, The Summer of a Thousand Cheeses. Recently, I realized that they now have ...

Using That Leftover Whey

Don’t lie! We know you have been throwing it out! We have done it, too. When you first start making cheese, you have enough to worry about without paying attention to the greenish-yellow stuff ...

Whey Cheeses - Prim-ost, Mysost, Gjetost

Part 1 – About Prim-ost Many years ago we received an anonymous request from one of our customers: I found your website and I am wondering if you have a recipe for a Norwegian cheese my Grandmothe...