A continuation from part 1. Check out the accompanying Flickr set.

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After the first batch of mozzarella was done, Jen and Sarah set to work making Italian Feather Bread (a Ricki Carroll recipe (this will be a common theme)) which uses some of the hot, fresh whey in the mix. The bread turned out really beautifully and was like a airy focaccia with a texture almost like cornbread. We decided that this must be the recipe for Lembas Bread. Yes, we are nerds.

After working up a sufficient amount of whey, we made the fresh whey ricotta from Carroll’s book. At one point in the recipe it calls for mesophilic starter which I had ordered but not prepared as I didn’t understand that I had to prepare it ahead of time (it came in a little packet). So, we left it out but I’m curious to try it with — it apparently has something to do with the flavor which I think would be a welcome addition.

We had enough whey for a double batch and made that much plus a little extra (with plenty left over for drinking). You need to let the ricotta hang and drain for quite some time. At this point, everyone was whey tired and ready to put their feet up for the evening. But! Wait! We have cannoli shells!

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So, we extended the cheesemaking day to breakfast the next morning. I stuffed the cannoli with an ad-hoc mixture of ricotta, mascarpone, bittersweet chocolate, orange zest and powdered sugar. The whey drinks were something that no one was really that excited about. But, whey protein is really good for you. And, go check out the prices on whey protein powder in your local health foods section.

The whey had chilled overnight in the fridge and everyone took a sip. At first taste it just tastes sort of like very watery milk — no one was very excited about that. So, I crushed mint, added a tablespoon of simple syrup to each glass and poured the whey over ice and it was really quite refreshing. The sweetness of the syrup perfectly counter-balanced the slightly sour taste that is indicative of milk. I would totally drink that again.

After that, project 2 was done. Next up, goat cheese!