Guest guest Posted September 7, 2002 Report Share Posted September 7, 2002 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? -- Quote Link to comment Share on other sites More sharing options...
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