Guest guest Posted September 14, 2004 Report Share Posted September 14, 2004 Hi, The NT recipe for beet kvass calls for whey. Does anyone know if whey is necessary or if there is a substitute? I'd like to make it casein free. Thanks, Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.