Re: Piima whey VS yoghurt whey: which is better?

February 8, 2002

I don't know about piima, but I know that yogurt has a ready tendancy to

separate as soon as you disturb it, such a spooning out some. I use that

separated whey for saoking grains, just pouring out a couple tablespoons

from the yogurt container when I need it. I don't bother with the dripping

business.

Peace,

Kris , gardening in northwest Ohio

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

From: Idol <Idol@...>

< >

Sent: Friday, February 08, 2002 4:39 PM

Subject: Piima whey VS yoghurt whey: which is better?

> Is one better than the other for lacto-fermenting foods? It occurred to

me

> that since yoghurt cultures are meant to be active at a relatively high

> temperature, 110 degrees or so, and piima ferments at room temperature

just

> like the other foods we'd be fermenting with whey, that piima whey might

be

> better-suited. I haven't tested this, though. Does anyone know the

answer?

>

> (Also, I've been told that the whey from dripping yoghurt isn't " real "

> whey, since real whey is supposed to come from the culture-induced

> separation of the curd from the whey and thus supposedly has a somewhat

> different makeup from yoghurt whey. Is that true? And if so, does it

make

> a difference? And would that make piima whey " real " whey?)

>

> TIA,

>

> -

>

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