Guest guest Posted May 27, 2004 Report Share Posted May 27, 2004 This may be a stupid question, but is there is a difference in whey -as in, if I let milk sit on the counter to separate to get whey or if I make yoghurt cheese out of my yoghurt and collect the whey? I want to make sauerkraut and don't want to mess it up. I'm half afraid to admit that I am worried about botulism making something in a canning jar I am assuming that fermented is much different than canning. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2004 Report Share Posted May 27, 2004 --don't fret! Whey from yogurt works great on cabbage. Also, botulism happens in canned food because it's had all the good buggies (that's the technical term) cooked out of it. This allows the baddies (Heidi's technical term) win the battle sometimes, so to speak. True fermented sauerkraut that is dangerous would smell sooooooo bad that you wouldn't want to eat it anyway. Just be sure that the cabbage is totally submerged in the brine (salt, water, whey) by putting a saucer or glass weight on the veggies in the jar (I think some folks use cheap glass ashtrays). Also, be sure that you leave some airspace at the top for the gas--you don't want exploding jars! question about whey > This may be a stupid question, but is there is a difference in whey -as > in, if I let milk sit on the counter to separate to get whey or if I > make yoghurt cheese out of my yoghurt and collect the whey? I want to > make sauerkraut and don't want to mess it up. I'm half afraid to admit > that I am worried about botulism making something in a canning jar I > am assuming that fermented is much different than canning. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2004 Report Share Posted May 27, 2004 , Does the whey have to be completely clear to use it for sauerkraut? I am having trouble there. I have the yoghurt with 5 layers of cheese cloth but some of the milk solid is still dripping through. Is there a better or easier way to get whey? -----Original Message----- From: [mailto:jc137@...] --don't fret! Whey from yogurt works great on cabbage. Also, botulism happens in canned food because it's had all the good buggies (that's the technical term) cooked out of it. This allows the baddies (Heidi's technical term) win the battle sometimes, so to speak Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2004 Report Share Posted May 27, 2004 No--they whey I get from a farmer has a bit of milk solids in it too--usually these fall to the bottom and I ignore them, or I can skim them off the top--I wouldn't worry about it too much and I don't think a bit of milk solids will ruin your kraut. RE: question about whey > , > > Does the whey have to be completely clear to use it for sauerkraut? I > am having trouble there. I have the yoghurt with 5 layers of cheese > cloth but some of the milk solid is still dripping through. Is there a > better or easier way to get whey? > > > > -----Original Message----- > From: [mailto:jc137@...] > > > --don't fret! Whey from yogurt works great on cabbage. Also, > botulism > happens in canned food because it's had all the good buggies (that's the > technical term) cooked out of it. This allows the baddies (Heidi's > technical term) win the battle sometimes, so to speak > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2004 Report Share Posted May 27, 2004 Non bleached coffee filter works pretty good. I use one of those one or two cup coffee makers that sit on a coffee mug. Put a filter in. Pour Kefir or whatever and watch it drip drip. I put in on a jar instead of a coffee cup. Put it someplace safe. Cover the top with something just to keep things out of it. Good for small batches. Quick and easy. CHris RE: question about whey > , > > Does the whey have to be completely clear to use it for sauerkraut? I > am having trouble there. I have the yoghurt with 5 layers of cheese > cloth but some of the milk solid is still dripping through. Is there a > better or easier way to get whey? > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2004 Report Share Posted May 27, 2004 >Does the whey have to be completely clear to use it for sauerkraut? I >am having trouble there. I have the yoghurt with 5 layers of cheese >cloth but some of the milk solid is still dripping through. Is there a >better or easier way to get whey? > > If you are making kraut or kimchi, you don't technically NEED any whey at all. Just some salt and maybe a little vinegar (I add a little kimchi juice for luck, but the old recipes don't). Cabbage contains it's own bacteria, and historically no one used whey as a starter. The salt inhibits the baddies enough that the lactobaccilli get a head start (vinegar does the same thing). That said, a little milk solid won't hurt anything except aesthetically. I use a coffee filter to get whey from kefiili ... there might be bad stuff in the filter, I guess, but since I drink coffee too I'm getting coffee filter aura anyway. If you leave the kefiili or yogurt or whatever on the filter for longer (a couple of days even) then you get cheese. It takes a long time to get whey from a coffee filter .... just let it sit on the counter with a cover to keep the flies off. You can also use cloth, like unbleached muslin. It will take longer than cheesecloth, but you won't get the solids. -- Heidi Jea Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2004 Report Share Posted May 27, 2004 I can't believe I didn't think of half these suggestions! I've been buying the dang cheese cloth left and right- Live and learn I guess. -----Original Message----- From: dkemnitz2000 [mailto:dkemnitz2000@...] ---OR use old shear curtains. Dennis Quote Link to comment Share on other sites More sharing options...
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