Thank you! Sounds easy. I’ve started making my own cultured French butter and so I know what you’re saying about the left over whey, what grade is you can also freeze it so I put it into meal cubes and have those frozen up so I can pull them out when I’m cooking. Do you use milk or cream? I’m wondering if the amount of milk that would make a huge difference. We’ve got some really nice local diaries that make beautiful cream that I use for butter, I found one that makes a 54%. I’ve been enjoying putting fresh ricotta on toast with sardines and a drizzle of balsamic olive oil oil, cucumbers, and a sprinkle of salt and it’s so delicious.