RE: more questions (please don't shoot me LOL)

[Guest guest]

>ok. So leaving raw milk out for a few days gives you cream cheese

>and whey. Is this whey suitable for fermenting veggies? How much

>whey could I expect to get from 1 qt of milk? How long will whey

>keep in the fridge? Can someone give me the recipe for beet kvass? I

>think that's it for now LOL.

>

>

In the files section, under " condiments " I have a PDF

that gives some of the basics of fermenting vegies

(cabbage kimchi, in this case). I don't use whey ...

for vegies adding a bit of acid and salt is enough,

esp. if the mix contains napa cabbage. Really, I suggest

starting with napa or radish greens ... they are EASY.

Whey keeps months in the fridge, as far as I can

tell (tho mine is kefir whey, might be a little

different). It's probably better to use it fresh,

the bacteria will be livlier. 1 qt of milk will

give you plenty of whey for making for stuff.

I can't help you with kvass ... that is one that

never turned out right for me and I didn't like

it. I make kefir beer, using a grain of kefir

and some fruit juice, which is the easiest thing

I've found and I like it.

-- Heidi Jean

[Guest guest]

I'm curious what this *should* look like when it's done. I think I

choked and poured it out too soon. I waited two or two and half days.

It looked heavy at the top, a thin layer of clearish liquid (say a

quarter inch) and then under that thinner looking milky. Boy, does

that help you at all?? The whey wasn't clear when all was said and done

AND I was afraid to try either the cream cheese or the whey. It didn't

smell bad at all, which surprised me but I could swear it smelled fishy

after I poured it to drain off the whey and I chickened out on the whole

thing.

Not sure if any of that made sense but I would like to try again if I

knew just what it should look like done to know I had waited long

enough.

>ok. So leaving raw milk out for a few days gives you cream cheese

>and whey. Is this whey suitable for fermenting veggies? How much

>whey could I expect to get from 1 qt of milk? How long will whey

>keep in the fridge? Can someone give me the recipe for beet kvass? I

>think that's it for now LOL.

>

>

In the files section, under " condiments " I have a PDF

that gives some of the basics of fermenting vegies

(cabbage kimchi, in this case). I don't use whey ...

for vegies adding a bit of acid and salt is enough,

esp. if the mix contains napa cabbage. Really, I suggest

starting with napa or radish greens ... they are EASY.