How to Use Curds and Whey
Curds and whey is what results from the cheese making process. The curds are the creamy yet chunky pieces of young cheese. The whey is the liquid that is strained out of the curds. There are many uses for these by-products. Here is how to use curds and whey.
Curds
1. Taste the curds before adding anything. Some like to eat it as is. At this stage, any subtleties from any other ingredients are easy to taste.
2. Sprinkle curds with seasonings. Curds can be eaten with salt, basil, oregano or thyme. Many dried or fresh herbs compliment the taste of curds. Sprinkle the curds with the seasonings and use your hands to toss.
3. Take a cheese mold and line it with cheesecloth. Leave at least two inches outside of the mold. Fill the cheese mold with your seasoned curd. Fold the excess cheesecloth over to cover.
4. Put the cheese mold into a press. If you do not have a press, add some weight to the mold so that you get rid of any remaining moisture. Once you have pressed the curds, remove from the cheesecloth and the mold. Put the cheese into wax paper to allow it to age
further.
Whey
1. Drink the whey alone. Whey can be used as is or added to another beverage. It is suggested that whey contains vitamins, minerals and active cultures that offer many health benefits. The liquid whey can be sweetened using sugar or honey.
2. Use the whey to lacto-ferment fruits or vegetables. Slice some fruit such as apples, squash or zucchini into ¼ inch thick slices. Put the slices into a quart sized glass jar and leave one inch below the rim. Add four tablespoons of whey and one tablespoon of sea salt.
3. Pour distilled or purified water into the glass until there are no more air bubbles. Using a chopstick or skewer, move the slices of fruit or vegetables around to make sure there is no more air. Push all the slices downward to submerge them completely.
4. Seal the jar using a new lid and ring. Leave the jar closed and on the counter for three days at room temperature.
5. Eat the slices right out of the jar or store them in the refrigerator for up to two months for fruits and up to a year of the vegetables. The whey converts the sugar in the fruit and vegetables into a lactic acid that is safe for diabetics and those who avoid
eating carbohydrates.