Lately I have been making a lot of ricotta from fresh whole milk, which results in a lot of leftover whey. Too much whey to know what to do with. My freezer has become a stockpile of whey, and most of the ideas out there for using it up, only call for a little bit. lacto-fermentation, and adding whey to your beans while soaking are great ideas, but I would need to eat a lot of beans to use up all my whey. So when a friend told me that she had heard you can make caramel from whey, I got to work. This was the perfect whey (haha)! It seemed like it would work the same as making dulce de leche, which is just slow cooking milk and sugar- instead of whole milk I would use whey. <br />The result was a smooth, thick and tangy caramel, with a viscosity similar to a heavy molasses. Perfect for using in baked goods, dumping on ice cream, and eating by the spoonful. <br />This recipe does take a long time to make, but much of it is hands off, and it’s not as sensitive as making caramel the traditional way- which I usually end up burning or impatiently stirring before the sugar melts, making a chunky mess.

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