Guest guest Posted November 25, 2002 Report Share Posted November 25, 2002 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 > > > > Quote Link to comment Share on other sites More sharing options...
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