Crock of Time @crockoftime.com · Feb 10 My technique could use some work, but thisis going to turn into some delicious cottage cheese soon. Didn't have any active dairy cultures on hand so I added a tiny spoonful of lactofermented brine with the vegetable rennet.
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Draining the whey and keeping it for another use. I've used whey to great effect in sourdough bread, soup, shiokoji, and all sorts of other things.