Re: Whey, whey, and more whey

[Guest guest]

Hi ,

I don't know the answer to all your questions, but here are a few.

All the different cultures contain different combinations of bacteria and/or

yeast. It is my understanding that the whey from each of these cultures can

be used to culture other things (such as veggies, juices, meats, grains,

etc).

It is interesting timing that you ask this because right now I have my first

batch of fil mjolk cheese draining, and I plan to use the whey to make my

fermented veggies. It should have a different flavor from the kefir whey,

probably less bite?

Kat

http://www.katking.com

----- Original Message -----

From: " Pellicer " <@...>

< >

Sent: Saturday, September 07, 2002 12:29 PM

Subject: Whey, whey, and more whey

> Okay so I have a question about whey or wheys. Usually I have been using

> kefir whey, but due to the influence of this group, I gave the " set the

milk

> on the counter " method a try just for fun, having smelled sour milk before

> (pre my raw milk days) I thought I'd hate it. But now I'm using raw milk

> so--put some raw goats milk out and sure enough in a couple of days, lots

of

> whey. and the curds they were so yummy, gobbled those right down.

>

> So now for my question--what is the difference between wheys from

different

> sources, kefir, plain raw milk, pima, yogurt??? I'm thinking the " bug " mix

> in the finished whey will be different to reflect the source, again

thinking

> the kefir will have the most complex mix of fermenting beasties. But so

> what? Are there times I'd want to use one over another? does one keep

> longer than another? is one better for certain things than another? Or is

it

> basically all whey, will all keep the same length of time and function the

> same and it's just a matter of practicality and availabiltiy that will

> determine what source I use???

>

> Any whey devotees out there who know?

> --