Guest guest Posted April 16, 2004 Report Share Posted April 16, 2004 I remember a while back someone had posted that whey from commercial yogurt was not good enough because it didn't contain beneficial bacteria to ferment veggies. I don't understand this because on the yogurt I buy, it says there are various bacteria on the container. I have fermented veggies using this and they came out delicious. Also in NT it says its fine to use yogurt. Then I also remember someone saying that the best (most beneficial?) whey comes from kefir. Is this because there are more and better kinds of bacteria in kefir? I will be getting some kefilli soon and was wondering why this is supposed to be superior to kefir grains. Thank you, Helen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 9, 2005 Report Share Posted December 9, 2005 h, The whey that I get from yoghurt is the whey that I use in all of my NT recipes calling for it. I use Seven Stars yoghurt. Therese Quote Link to comment Share on other sites More sharing options...
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