Piima whey VS yoghurt whey: which is better?

[Guest guest]

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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