And the clock strikes 12! Yes this is the last month of the Cheesepalooza challenge. Twelve months of cheese making, well I joined it a bit late so I have 10 entries. It was my first time taking on a year long challenge and I am proud to say I made it to the end. Lots of people vanished along the way. Making a cheese, even once a month, requires determination and devotion.
Every month we were given a type of cheese to make. Along the whey (pun) we learned several different techniques, each resulting in a specific type of cheese. On this last month we were left on our own to choose what to make. We were asked to invent our own cheese (or do something creative). I chose an unusual cheese which is actually made exclusively with whey. Let’s take a look at the Geitost, or Norwegian goat’s milk cheese.
A few weeks ago I did not even know what the word whey meant. Do you know what it is? Milk consists of protein, fat and water. When you make cheese, the process of adding an acid makes the protein and fat curdle and forms a solid. The water that gets left behind in the whey. If you are a regular reader you know I have been a cheese making machine lately, check out my goat cheese and feta. So I have been left with a lot of whey. It seemed a shame to throw it out so I did a little research in hopes of finding a recipe.
It turns out whey is extremely healthy as it contains lactose, vitamins, protein, amino acids and minerals. Whey protein is believed to have anti-inflammatory, anti-cancer properties and appears to stimulate insulin release, in type 2 diabetics. Bodybuilders are fans of whey protein, sold in powder form, as a nutritional supplement.
You can use whey instead of milk in baking recipes and it is also popular in smoothies. There are actually quite a few uses for whey. But I wanted to make a recipe that made the whey shine. What I found was a delicious lemonade.
Recipe Type: Beverages & Libations
Serves: 1 liter
Here is a healthy beverage recipe for lemonade made out of whey leftover from cheesemaking
1 liter of whey
juice of 2 lemons
1/3 cup of honey
Liquify honey in a bit of hot water from the tap
Add the honey and the lemon juice to whey in a jug.
Mix well, chill and serve.
I am proud to say this post will be part of this week’s Wednesday Fresh Foods Link Up #18 over at Gastronomical Sovereignty, a link-up to encourage fresh food production, consumption, activism, and awareness.