Kiegerkase – or what do you do with the leftover whey and wine in the frig? This whey cheese originated in Germany. It maybe eaten fresh or aged for several weeks. Makes 6-ounces.
HEATING AND RIPENING
- 2 gallons fresh whey
- 1 quart whole milk (optional)
- 1/4 cup vinegar
- 1/4 cup coarse cheese salt
- 1 quart wine
You may add 1 quart of whole milk to the fresh whey for an increased yield of cheese. Heat 2 gallons of fresh whey to 200° F. Slowly mix in 1/4 cup vinegar. For a variation, herbed vinegar may be used. Turn off the heat. Allow the whey to set 10 minutes. You should see white flakes of protein floating in the whey. Line a colander with a fine weave cheesecloth (butter muslin quality) and pour the whey into it.
DRAINING AND PRESSING 1 day
Allow to drain. When the cheesecloth is cool enough to handle, tie the four corners into a knot and hang to drain for several hours or until the curds stop dripping whey. Allow the curds to cool. Line a 1-pound cheese mold with cheesecloth. Place the curds into it and press at 20 pounds pressure for 24 hours.
FLAVORING 5 days
Remove the cheese from the press and gently remove the cheesecloth. Mix 1 quart of wine, 1 quart of water, and ¼-cup coarse cheese salt in a bowl. Place the cheese in the bowl and cover with Saran Wrap. Place the bowl in the refrigerator for 4 days, turning the cheese twice a day. Herbs may be added to the bowl to give an added flavor to the cheese.
Remove the cheese from the water-wine brine. Dry on a paper towel and cover with Saran Wrap. The cheese may be eaten fresh or aged for several weeks in the refrigerator before eating.
Mysost – made with cow milk whey
This cheese originated in the Scandinavian countries and is made from the whey of cow’s milk. It has a unique sweet-sour flavor and is often served on hot toast for breakfast. The color ranges from light brown to dark brown depending on the amount of caramelization of the sugar and whether cream has been added. Makes 11/2 pounds.
BOILING DOWN 6-12 hours
- Whey from the making of a cheese using 2 gallons of milk.
- One to 2 cups heavy cream
Place fresh whey from the making of a 2-gallon batch of cheese into a pot. Add 1 to 2 cups of heavy cream. The amount added will determine the final texture of the cheese. If no cream is added, the cheese will be dark brown and have a slightly grainy texture. With the addition of cream, the cheese will be a light tan and the final texture will be somewhat smooth. Bring the pot of whey to a boil. Use of a wood cook stove is very economical in making this cheese since many hours of boiling are involved. Watch the pot carefully. As soon as the whey begins to boil; a foam will appear on the surface. Remove this with a slotted spoon. The foam may be saved in a bowl, kept refrigerated, and added later. If the foam is not removed, the whey will boil over. The whey needs to boil slowly uncovered over a low heat. When it is down to 75 percent of its original volume (this can take 6 to 12 hours), stir it so that it does not stick to the bottom of the pot. The reserved foam can now be added.
When the whey starts to thicken, place it in a blender, and blend it at a high speed for a short time until its consistency is smooth. The whey is quite hot. Use caution when placing it in the blender.
Pour the blended mixture back in the pot and continue to boil over a low heat, stirring continuously. The mixture will thicken.
When it approaches a fudge-like consistency, place the pot in a sink of cold water and stir the whey continuously until it is cool enough to be poured into molds. If the whey is not stirred, the cheese may be grainy. Once cool, it can be removed from the mold and covered with Saran Wrap or wax paper and stored in the refrigerator. If a more spreadable consistency is desired, shorten the boiling time somewhat. If a cheese that can be sliced is desired, heat the whey to a thicker consistency before molding. For a variation, add crushed walnuts to the thickened whey just before it is cooled
Gjetost – made with goat milk whey
This cheese is made with the whey from goat’s milk. Goat’s cream may be added to the whey for a smoother cheese. The directions for making this cheese are exactly the same as for Mysost. The cheese has a tan color and a unique sweet-sour flavor. Makes 1 ½ lbs
Copied from RickiCarrollsbook – Cheesemaking Made Easy, 1992 edition Storey Communications. It entire book can be found on line at http://www.scribd.com/doc/23247157/5/WHEY-CHEESES