Quote Originally Posted by DamageIncorp View Post
3. Was thinking it would be cool if there was a way to convert between whey and sweet whey, unless these ingredients are intended as barriers of entry to levels of cheesemaking.
Agreed on your first two points, and for the third.... it can seem a little like going around your ass to reach your elbow sometimes, but there are cheese recipes that consume sweet whey to produce whey as a byproduct, and vice-versa I think....