Some of you may know Beth Ferrier from Applewood Farm Quilting/Publications. She shared a recipe the other day on Facebook for caramel made from yogurt whey so, of course, I had to try it.
In the last post, I meant to talk about it and got sidetracked. In that post, I showed the container of whey that had been left from straining the yogurt.
The recipe called for four cups of whey and that is almost exactly what I had.
I don’t know where Beth got the recipe but this one is close. Switch out the sugar for maple syrup and reduce everything by half. The recipe said it should make 3 cups, so, halved it should make about 1-1/2 cups, which is what I ended up with.
That’s a 1/2 pint jar and I had enough left over to drizzle over a few apple slices for us to try it.
It is really delicious – a bit more tangy than caramel made with cream. The maple syrup we had open was the darker grade. I prefer the lighter grade but used what we had open. It was still great but I would like it better with the lighter syrup.
If you’re a cheese maker, or a yogurt maker or do anything else that leaves you with whey, this is a fun recipe. For the most part, this time of year, the acid loving plants get the whey but I’ll make this recipe again when the garden isn’t demanding all the whey.