Re: Yogurt Cheese and Whey

[Guest guest]

Carolyn-

>One related question I have: can I store whey made from yogurt in the

>fridge in a glass container.... *and for how long*? Thanks.

You bet. I do, and it's kept fine. I think NT says it'll keep for several

months; I'm just running out of my current batch now, and it's been a few

months and it's still good, so that seems to be accurate or even conservative.

-

[Guest guest]

I just wonder what the whey is

supposed to turn into, since it is definitely yellower and stronger in taste and

smell than it was before it stood outside (and it started off not

sour tasting)...

*** I make my yogurt cheese by draining it in the fridge. Is this okay, or is

it supposed to be done at room temp? I can't figure why it would have to be

done at room temp, when all you are doing is draining the yogurt to get the whey

(and resulting cheese). Then you can use the whey to ferment foods at room temp

(ie in beet kvass). The whey I get from the in-the-fridge process doesn't smell

strong to me, or at all " off " , just slightly sour. And it is slightly yellow.

I didnt' think whey was supposed to " turn into anything " exactly.... just be

drained, right? Then it is ready to go?

One related question I have: can I store whey made from yogurt in the fridge

in a glass container.... *and for how long*? Thanks.

Carolyn :-)