The aroma of this super-simple cheese is sweet and it is ever so tasty and light. A quick, simple treat perfect for an after-cheesemaking snack.
- Fresh whey: any amount will work as long as it is very fresh.
Heat the whey in a large cheese pot until it begins to foam. Don’t let it boil or it will taste burned! Turn the heat off right when the whey begins to foam.
Let the whey sit undisturbed for 5 minutes.
Skim off the foam and pour the whey into a colander lined with butter muslin. Let it drain for 15 minutes, and it’s ready to eat!
You can store this cheese in a covered bowl in the refrigerator for up to 1 week.