Guest guest Posted March 23, 2011 Report Share Posted March 23, 2011 I just made my very first cheese...Chevre! I am so excited....it was so easy! I am going to salt half of it and herb the other half. I want to use it for melted cheese in dishes. What herb suggestions do you have? Also....I know this was covered recently....I have all this whey left over. I know that I can use it to soak grains and it's also a great medicinal tonic....according to Nourishing Traditions. What else can I do with it? Can I freeze the whey? How long will it last in the frige? Thanks so much! Darlene Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.