Re: Re: free whey

November 25, 2002

When you ferment you milk with live cultures (I use kefir, fil mjolk, and

yogurt), the whey is active with all the friendly bacteria also. Works

great to ferment veggies and fruits.

Kat

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

From: " beckymauldin2001 " <beckymauldin@...>

< >

Sent: Monday, November 25, 2002 4:56 AM

Subject: Re: free whey

> Someone correct me if I'm wrong, but I thought that the whey left

> over from making cheese is not the kind of whey NT says to use...Most

> recipes require lactobacilli bacteria to ferment the veggies or

> grains, which I get from yogurt.

>

> When I've made my own cheese, I used cultured buttermilk from the

> store as my culture medium and I have no idea if the whey left from

> that can be used for fermenting veggies or grains. Have you tried

> using your whey for preserving vegetables? What culture do you use

> in making the cheese?

>

> Becky

>

> > Did we mention we have gallons and gallons of free whey over the

> next several wks? I have several people who asked to take some but

> we need more! Barb is putting out 2 to 7 gallons per day. Someone

> suggested to reduce the shipping costs and improve the probability

> that the whey makes it to the destination safe, the whey should be

> frozen and double packaged in zip lock freezer bags. The whey will

> ship priority mail (a few % more expensive than 1st class but the

> product makes it to almost all destinations in 2-3 days and

> typically no more than 4 days). Please contact Barb or Dave direct

> at wetz@i... .

> >

> > Someone asked about the freshness. We are milking 3 cows for the

> winter. Barb takes the milk and is making cheese within 30 minutes

> of milking the cows and the whey is packaged about 30-60 minutes

> after the cheese curds are pulled.

> >

> > and Barbara Wetzel

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