The rustic-looking copper tub is filled to the brim with a greenish-yellow liquid, thankfully hidden beneath a milky froth. It’s not brackish water; my outdoor tub is full of whey. I dip my foot gingerly only to yank it out again. It’s scalding. This whey bath is a steamy byproduct of making cheese. It doesn’t take much to make cheese—just a few hundred litres of milk and a sprinkle of precision. When milk, rennet, and cultures are heated to around 45-60 degrees Celsius (113-140 degrees Fahrenheit), they transform into two…
