The process involves extracting additional cheese from the byproduct of cheesemaking, specifically whey. This method utilizes the remaining proteins within the whey, primarily albumin, to create a fresh, creamy cheese. Acid and heat are applied to coagulate these proteins, which are then separated from the remaining liquid. The resulting solids are drained, forming a soft, delicate cheese.
Recovering cheese from whey offers several advantages. It maximizes resource utilization in cheese production, reducing waste and increasing overall yield. The resulting product provides a versatile ingredient for culinary applications, offering a source of protein and calcium. Historically, this practice has been a method of ensuring no valuable nutrients are discarded during cheesemaking.