First pour your milk or cream into a container. Next add vinegar and stir. I usually use 2 parts milk to 1 part vinegar. The vinegar will separate the milk in to curds and whey. The curds you can use to make cheese if you wish. To get the whey out of it, you would strain the entire mix and the liquid strained off is your whey.

Next put the whey in a pot and bring it to a boil, lower the heat a bit to maintain a gentle boil, and stir it occasionally. Here I add vanilla extract so it will have flavour. But that’s just me.
When it become thick and caramel coloured, stir it more frequently. When it is thick and deep golden in colour, remove it from the heat and pour it onto a waxed paper covered baking tray. Allow cooling and hardening.

Broke it into pieces about 1 - 2 inches wide, and allowed it to dry thoroughly for a few weeks. Then take the hard pieces, and smashed them into smaller pieces, Places the peaces into a blender and blend until a powder is formed. Sift the powder and blend any pieces that are too large to go through the sifter. This powder dissolves in water quite well. If you have a friend who makes cheese you can get their whey. You get very little whey from how much milk you use. I recommend becoming friends with someone who has a cow.


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