I've gotten (and used) the 30-min mozzerella, and I have a huge amt of whey left over. I'd like to be able to freeze some of it (a cup or two) to use in recipes etc that call for it or as a sub for buttermilk. Has anyone done this? BTW, the cheese is (was ) great. It originally tasted like the milk, but 'aged' in the fridge a day to taste like cheese. I'm going to add herbs etc to my next batch and continue to experiment. Any advise is welcome!
Kyle Elizabeth Kirkby
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