What do you do with all that leftover whey from making cheese? Here are two ideas from Beth Dougherty, our Cheesemaking course instructor, on how make delicious food from extra whey. Want to learn more about making cheese from Beth, as well as other practical, cost-saving strategies for preserving the harvest, cooking, raising livestock, and more? Join us for our Traditional Skills Summit - a free, five-day, online training streaming live September 22-26. (Yes, it is really free - all you have t

cheesemaking isn’t all long game! Most of the wheels of aged cheese in my cheesemaking course are delicious after 4-6 weeks! Wild hey?! . If you leave them longer, they do get even better, but you don’t need to be waiting forever to eat homemade cheese, you just need the right recipes! . “But my family likes cheddar!” Friend- thats one of the hardest and longest aging cheeses- may i suggest butterkaese, simple to make and ready to eat after 4 weeks?! . Because most kids are actually after the ba