Ever have an "Oops"? A kitchen Oops? An I-left-the-oven-on-now-a-gallon-of-yogurt-has-curdled Oops? Yea... let's take a page from Bob Ross, call is a happy mistake, and turn it into a bird. Well, not an actual bird, that would be weird.
I keep my yogurt at temperature in the oven by preheating it on the lowest temp and putting the warm packed jars on a tray in there with the oven off. Usually it's just enough heat to keep the fermentation going, this week it was enough heat to kill the culture, so a gallon of milk was made into not-yogurt.
In the morning the curds had formed a fairly firm cheesy mass. So firm, in fact, that I added some milk back to it to make it more mixable. Then I ate it with jam for breakfast - Fan-fucking-tastic!
The history of this cheese is interesting, and much newer than one might think. In earlier periods whey was a valuable animal feed for the small farm cheese maker, and it was also commonly added to soups and the like. As dairy productions got bigger and bigger there was more whey than could be given back to animals (it's more often given to pigs and horses, not cows.) Nowadays, Whey is in fact a problematic waste product!