So you have the whey.. What about the curd?

Home made marinated cream cheese!

This is what I do with the cheese from my whey.

When I'm straining my whey I like to leave it hanging up for 24 hrs. This helps it get quite solid and more 'cheesy'.. Then I like to mix it all up like this and serve it with crackers..

Marinated in some beautiful extra virgin olive oil, fresh garlic, basil, an heirloom tomato and salt and pepper to taste. Yumbo!