Caramelized Whey Cheese

Many people do not realize this, but the leftover whey from making cheese (the liquid, whereas the solids are the curds that are pressed into cheese) can be utilized as well - do not just throw it out! So if you have made ricotta or another easy cheese recently, use the byproduct to make another easy and very tasty cheese product.

This caramelized whey cheese is a very common Norweigan product, and is sometimes referred to as a fudge. It is quite sweet with a smooth, almost buttery texture. It is easy to do but does take some time.
Simply reduce the whey over low heat until it caramelizes and turns brown. For a super smooth, not gritty, texture, add a little sugar to the whey as well. Reduce it until it is caramel-colored; it will not burn easily, just watch so it does not boil over. Then pour into a pan and chill to firm it up, then cut into pieces.