I cooked it ("whey") too long. The milk sugars carmelized very quickly while I was preparing a cooling bath for the cheese. Part of the fail may be the fact that I had so little whey to start with. Next time I make cheese, I'll use a gallon of milk and get more whey. It has an interesting flavor though. Sour-salty and a hint of sweetness. I like it and I think this could have interesting applications in a dish down the line.