I have been trying to make Mysost with various wheys and getting widely variable results. It's an extra element of adventure to make things when I don't know how they are supposed to turn out
1. Recipes for whey cheese almost invariably say the whey must be no older than 3 hours. What happens after that?
2. After heat-only ricotta is made, can the second whey be used for Mysost - or does Mysost need the Albumin protein?
3. Does the amount of rennet / ripening time in the casein cheese effect the albumin cheese? In what ways?
4. Mysost from Cream Cheese (24 hr ferment - 1 drop of rennet in 1/2 gallon cream) did not caramelize whereas Mysost from Haloumi (skimmed) followed by Ricotta (heat only) went very dark and wanted to burn easily. (Both made using Aroma B.) Is this because there was more sugar remaining in the Haloumi whey? or because there wasn't albumin left to coagulate?
I'd appreciate directions to a good source of answers to "why" questions. The more I learn, the more complex I realize cheese is, and the more curious I become.