Guest guest Posted June 27, 2004 Report Share Posted June 27, 2004 I experimented with several brands of yogurt and had great success with the whey from Stoneyfield and Brown Cow yogurt for years. And yes, it did last for months. However, I never had any luck with Dannon. Maybe that's part of the problem. You might want to check into this. I thought I read somewhere that Dannon bought Stoneyfield and Stoneyfield bought Brown Cow. There may have been a recipe shift somewhere along the line. The other things to consider are your filter system. How are you separating the curds from the whey? I know people have had problems with bleached coffee filters and cheesecloth. If you are washing your cheesecloth in the washing machine it could have soap residuals left on it that will harm your whey. I know one group that was really struggling with their cultures. Once they quit washing their cheesecloths in Tide they no longer had any problems. Quote Link to comment Share on other sites More sharing options...
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