Guest guest Posted September 26, 2002 Report Share Posted September 26, 2002 Just had a whey question. I've been using whey from storebought yogurt or my own yogurt for lacto fermenting...But I've started making cream cheese from raw milk, using rennet and some storebought buttermilk for the starter. I have TONS of whey left over from this and was wondering if I can use this whey for fermenting or not. Don't know what sort of culture I'd have with the buttermilk. Anyone have any advice? Becky Quote Link to comment Share on other sites More sharing options...
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