A little history on Little Miss Muffet is available via the link. The top picture is my "curds and whey pizza." Dough made with whey and curds on top for cheese. Curds and whey are formed when milk is heated and something acidic (vinegar in my case) is added. It needed something salty.
The bottom picture is goat cheese I made last summer and froze. It came out of the freezer beautifully. The bread is made with whey. I've also been experimenting with substituting whey for milk in chowder recipes. On top, local honey. So good!
A few resources I like for cheese making. Should be available at the library to review, I ended up buying them:
Home Cheese Making by Ricki Carroll
Wild Fermentation by Sandor Ellix Katz