heavy cream1/2 cup per 2 liters ratio (optional for creamy texture)
Instructions
Use only fresh whey for making this cheese. Place the whey in a heavy bottom saucepan quite bigger than how much liquid you have. Bring to a boil and reduce heat to a med-low simmer. Stir often.
If you are adding cream you should mix it in when the whey has reduced by about 3/4.
Leave to simmer until the liquid is reduced to a fudge-like consistency.
Place in a bowl as a mold and let it cool completely. Once cool enough I hand rolled it into a cylinder which I then wrapped in a sheet of aluminium.
Notes
If you do not use cream the texture of the cheese will be grainy.
By using cream you will get a creamier and smoother texture. It is a matter of preference.