Ingredients:
- a stainless steel pot with a thick heat-dissipating bottom (either aluminum or copper).
- it should be larger than the amount of whey you will boil down (1.25 gallon capacity in this case)
- 1 gallon of fresh whey from making regular cheese
- a greased pan into which to pour the finished product.
Directions:
- Pour fresh whey into the thick bottomed pot (with a capacity larger than the amount of whey you will reduce).
- Lower the heat so that it simmers and leave uncovered for as many hours as it takes to reduce the volume.
- When the consistency has become more viscous (about 5-6 hours for me), watch closely, and stir regularly to prevent from burning or sticking.
- When the consistency closely resembles fudge, remove from heat, stir vigorously, and pour into a buttered pan.
- Rapid cooling is one of the tricks to smooth finished product.
- If it turns out grainy, reheat, stir vigorously, and cool again rapidly.
- Refrigerate until you use it.
- Slice it thinly.
- The Scandanavians serve it on Ryekrisp crackers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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