Guest guest Posted September 25, 2002 Report Share Posted September 25, 2002 Hello, I am interested in making Beet Kvass, however, my problem is obtaining a good source of whey. The only raw milk readily available here (Sydney) is goats milk, however, my attempts at separating the whey went rather dismally. Following the outline in Nourishing Traditions, I tried leaving the milk at room temperature for a few days, however it didnt seem to separate very much. Is it meant to be in a sealed container? Glass? Plastic? Or should this not matter? I also tried the method of adding vinegar/lemon juice and heating, and this seemed to work much better (although you can definately taste the added acid in the finished product), although it still didn't seem to separate fully. (It still looked a bit milky). Whey is meant to look like the picture in the following link, yes? http://www.orst.edu/food-resource/images/CHEESE/whey.jpg Any advice, ideas or suggestions would be greatly appreciated. Thank you. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 25, 2002 Report Share Posted September 25, 2002 Might i suggest you contact AGM Foods, and order their B.E.Liquid. It it THE BEST source of friendly Bacteria & Yeast i have ever come across, though its only really cost effective if you live in Australia. Tell them i (Bellanger) referred you, and that you want to get the wholesale price. Their Testimonials Booklet is very interesting too. The number is Ph: 07 - ask for . Alan Meyer (the owner) is one of the worlds experts in bacteria, hence the quality of their products, (for more info, refer to " How We Heal " by on) >From: " vynaldo " <steve@...> >Reply- > >Subject: Beet Kvass/Whey >Date: Wed, 25 Sep 2002 05:59:46 -0000 > >Hello, > >I am interested in making Beet Kvass, however, my problem is obtaining >a good source of whey. The only raw milk readily available here >(Sydney) is goats milk, however, my attempts at separating the whey >went rather dismally. > >Following the outline in Nourishing Traditions, I tried leaving the >milk at room temperature for a few days, however it didnt seem to >separate very much. Is it meant to be in a sealed container? Glass? >Plastic? Or should this not matter? > >I also tried the method of adding vinegar/lemon juice and heating, and >this seemed to work much better (although you can definately taste the >added acid in the finished product), although it still didn't seem to >separate fully. (It still looked a bit milky). > >Whey is meant to look like the picture in the following link, yes? > >http://www.orst.edu/food-resource/images/CHEESE/whey.jpg > >Any advice, ideas or suggestions would be greatly appreciated. > >Thank you. > _________________________________________________________________ MSN Photos is the easiest way to share and print your photos: http://photos.msn.com/support/worldwide.aspx Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 25, 2002 Report Share Posted September 25, 2002 > Hello, > > I am interested in making Beet Kvass, however, my problem is obtaining > a good source of whey. The only raw milk readily available here > (Sydney) is goats milk, however, my attempts at separating the whey > went rather dismally. > > Following the outline in Nourishing Traditions, I tried leaving the > milk at room temperature for a few days, however it didnt seem to > separate very much. Is it meant to be in a sealed container? Glass? > Plastic? Or should this not matter? > Thank you. My advice would be to obtain a suitable culture. You have, in Australia, a great source for traditional kefir grains. Kefir whey is great for culturing any of the NT recipes. You can contact Dom at his website for more info: http://users.chariot.net.au/~dna/kefirpage.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 25, 2002 Report Share Posted September 25, 2002 Get some live culture like yogurt, kefir or fil mjolk. Mix with your milk, let it sit and it will separate. You might also find you love these cultured milks. They taste completely different when home made. Kat http://www.katking.com ----- Original Message ----- From: " vynaldo " <steve@...> < > Sent: Tuesday, September 24, 2002 10:59 PM Subject: Beet Kvass/Whey > Hello, > > I am interested in making Beet Kvass, however, my problem is obtaining > a good source of whey. The only raw milk readily available here > (Sydney) is goats milk, however, my attempts at separating the whey > went rather dismally. > > Following the outline in Nourishing Traditions, I tried leaving the > milk at room temperature for a few days, however it didnt seem to > separate very much. Is it meant to be in a sealed container? Glass? > Plastic? Or should this not matter? > > I also tried the method of adding vinegar/lemon juice and heating, and > this seemed to work much better (although you can definately taste the > added acid in the finished product), although it still didn't seem to > separate fully. (It still looked a bit milky). > > Whey is meant to look like the picture in the following link, yes? > > http://www.orst.edu/food-resource/images/CHEESE/whey.jpg > > Any advice, ideas or suggestions would be greatly appreciated. > > Thank you. > > > > Quote Link to comment Share on other sites More sharing options...
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