Timeframe: 1 day
- 1 gallon whey
- Optional: 1 quart milk, will create more cheese
- In a double boiler, bring whey and milk to 195°F. Be careful not to let boil.
- Remove from the heat and let cool to 140°F.
- Strain through a fine mesh strainer or clean dish cloth for 1-6 hours.
- Whey will continue to drip through creating a firm cheese for your enjoyment.