Hi lovely people! After making parmigiano reggiano, the leftover whey is used to make wonderful and tasty ricotta. As the whey is heated, the curd is formed and scooped up and placed in ricotta baskets. Oh my my it tastes so amazing @parmigianoreggianouk #parmiggianoreggiano #ricotta #italiancheese | Gennaro Contaldo

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