Re: Is whey from pasteurized yoghurt and unpast yoghurt the same?

[Guest guest]

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> Well, I know the answer is an unqualified NO....

>

> but, for purposes of preserving/fermenting - will either whey

measure up to

> the task?

>

> Nanette

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For preserving purposes all you need is the bacteria and lactic acid,

and in that respect (aside from the actual species of bacteria) they

are equivalent. In other respects of course, there are likely some

differences, but since you'd be using whey functionally in relatively

small quantities I don't expect it to as objectionable as pasteurized

dairy in general.

Mike

SE Pennsylvania

[Guest guest]

>Well, I know the answer is an unqualified NO....

>

>but, for purposes of preserving/fermenting - will either whey measure up to

>the task?

>

yes. they're not the same, but they both work in fermenting...don't know

about preserving, or how that would differ from fermenting? but try to get

highest quality yogurt without additives such as seven star farm.

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg

Weston A. Price Foundation Chapter Leader, Mid Coast Maine

http://www.westonaprice.org

----------------------------

" The diet-heart idea (the idea that saturated fats and cholesterol cause

heart disease) is the greatest scientific deception of our times. " --

Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt

University, Tennessee; heart disease researcher.

The International Network of Cholesterol Skeptics

<http://www.thincs.org>

----------------------------

>

[Guest guest]

Is the yogurt made from pasturised milk or is the yogurt itself pasteurised?

If the yogurt itself is pasteurised it won't have live bacteria in it and the

whey would not be suitable as a fermention starter.

For a fermentation starter I think kefir whey is the best because of its range

of beneficial micro-organisms.

Bruce

From: Nanette Landen

>Subject: Is whey from pasteurized yoghurt and unpast yoghurt the same?

>Well, I know the answer is an unqualified NO....

>but, for purposes of preserving/fermenting - will either whey measure up to the

task?

>Nanette