The process involves extracting additional cheese curds from the byproduct of cheesemaking. Whey, the watery liquid remaining after milk has been coagulated and strained, still contains proteins and fats that can be recovered. Recooking this liquid with the addition of an acidulant results in a fresh, creamy product.
This method of cheese production offers several advantages. It maximizes resource utilization, preventing valuable nutrients from being discarded. Historically, it provided a way for cheesemakers to supplement their cheese yields and create a nutritious food source from what would otherwise be waste. It’s a cost-effective means of producing a dairy product with a unique flavor profile.
