Guest guest Posted December 22, 2008 Report Share Posted December 22, 2008 I discovered a couple of tight lid quart size Mason jars ready to pop their tops after a week of storage at room temp. Removing the lids exposed a very effervescent liquid which quickly formed a layer of foam on the surface. I changed out the deformed tops with loose fitting lids and the following day revealed that a fine white powder substance had replaced the foam. I also noticed the typical whey smell changed to a slight alcohol smell. Has this whey gone bad? How do you store whey properly? How long will whey keep with proper storage? Thanks Sam Quote Link to comment Share on other sites More sharing options...
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