I was wondering about the left over whey/milk liquids/vinegar after the curds have been extracted. I followed the recipe from Wild Fermentation and it doesn't say what to do with the rest of the fluid.
I saw the history channel's Modern Marvels cheese edition and they made mozarella cheese and then used the rest of the liquid to make riccotta. I was wondering if you could do the same with the left over liquids. Or if you could use them for some type of traditional food? I will compost it if nothing else. Any suggestions?