Guest guest Posted November 6, 2006 Report Share Posted November 6, 2006 Hi Sara, Glad you are enjoying your kefir grains. I'd refrigerate the whey. Just so you know, your ricotta will not be sweet being made from kefir whey. Ricotta is normally made from sweet whey. If you add some fresh milk, that will help the taste. Let us know how it turns out. Marilyn On 11/6/06, Sara Mandal-Joy <smjlist@...> wrote: > > Hi folks, > > I'm fairly new here, got my grains from Marilyn just about a week ago. > They are growing and quite active. > Took just a couple days for them to produce a quart. My question is, > I've made laban a couple days now, > and love it, and am saving up the whey to make a batch of ricotta. > Wondering if I should refrigerate the whey, or leave it at room > temperature? So far its at room temperature. Thanks, Sara > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 11, 2006 Report Share Posted November 11, 2006 Hi Marilyn, yes, I'll refrigerate the whey, when I get to it. Had been saving up, but then decided to try some for rinsing my son's hair - he gets bad exzema, and saw in your instructions that as a possible use. Its doing wonders... so the ricotta may have to wait. I look forward to trying it though. I do want to ask you, what special preparations do you make to send some grains? Mind have nearly doubled in the short time I've had them, and want to share some with someone living in Minnesota. I still have the container you used to send me mine, so can use that. Did you just rinse them and then send them fresh, or is there something else I should do? Thanks, Sara Marilyn Kefirlady wrote: > Hi Sara, > > Glad you are enjoying your kefir grains. > > I'd refrigerate the whey. Just so you know, your ricotta will not be sweet > being made from kefir whey. Ricotta is normally made from sweet whey. If you > add some fresh milk, that will help the taste. Let us know how it turns out. > > Marilyn > > On 11/6/06, Sara Mandal-Joy <smjlist@...> wrote: > >> Hi folks, >> >> I'm fairly new here, got my grains from Marilyn just about a week ago. >> They are growing and quite active. >> Took just a couple days for them to produce a quart. My question is, >> I've made laban a couple days now, >> and love it, and am saving up the whey to make a batch of ricotta. >> Wondering if I should refrigerate the whey, or leave it at room >> temperature? So far its at room temperature. Thanks, Sara >> >> >> > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 11, 2006 Report Share Posted November 11, 2006 Hi Sara, On 11/11/06, Sara Mandal-Joy <smjlist@...> wrote: > > Hi Marilyn, yes, I'll refrigerate the whey, when I get to it. Had been > saving up, but then decided to try some for rinsing my son's hair - he > gets bad exzema, and saw in your instructions that as a possible use. > Its doing wonders... so the ricotta may have to wait. I look forward > to trying it though. This is great. I love home remedies. I do want to ask you, what special preparations do you make to send some > grains? Mind have nearly doubled in the short time I've had them, and > want to share some with someone living in Minnesota. > I still have the container you used to send me mine, so can use that. > Did you just rinse them and then send them fresh, or is there something > else I should do? Thanks, Sara The most important thing I do before I send kefir grains to new homes is take care of them on a daily basis at room temperature. So even if there are slight delays in delivery they will be okay because they are starting out in tip top health. I rinse, drain well, and put in those containers the same day they will be shipped. That's it. Marilyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 12, 2006 Report Share Posted November 12, 2006 > > The most important thing I do before I send kefir grains to new homes is > take care of them on a daily basis at room temperature. So even if there are > slight delays in delivery they will be okay because they are starting out in > tip top health. I rinse, drain well, and put in those containers the same > day they will be shipped. That's it. Can water grains be handled the same way? If I don't need sugar water to ship them, it would save a lot of hassle in my trades. Thank you in advance, 3jsmom31 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 12, 2006 Report Share Posted November 12, 2006 I used to put sugar on them for their trip but I don't any more. Marilyn On 11/12/06, threejsmom31 <threejsmom31@...> wrote: > > > > > > The most important thing I do before I send kefir grains to new homes is > > take care of them on a daily basis at room temperature. So even if > there are > > slight delays in delivery they will be okay because they are > starting out in > > tip top health. I rinse, drain well, and put in those containers the > same > > day they will be shipped. That's it. > > Can water grains be handled the same way? If I don't need sugar water > to ship them, it would save a lot of hassle in my trades. > Thank you in advance, > 3jsmom31 > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2008 Report Share Posted November 22, 2008 I've wanted to ask this question for the longest time and so here goes! I have access to raw milk and when I make cream cheese, the milk separates and 'whey' is the clear part of the cream cheese...would this be as good or better than what you buy in powdered form? Blessings, Sunny Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2008 Report Share Posted November 22, 2008 Sunny, raw liquid whey delivers only a tiny fraction of the glutathione precursors you'd get in a scoop of powdered concentrate, so no it's not better; drinking a quart is about 1/25 as potent as a scoop of powder. Duncan > > I've wanted to ask this question for the longest time and so here goes! I have access to raw milk and when I make cream cheese, the milk separates and 'whey' is the clear part of the cream cheese...would this be as good or better than what you buy in powdered form? > > Blessings, > Sunny > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2008 Report Share Posted November 22, 2008 I can't speak to this exact question; although, I don't quite know what to make of the powdered whey product as I tend to avoid stuff that been so processed like that. Just wanted to say that liquid whey has many valuable uses so don't throw it away! You can make whey cheese (google Internet for recipes). It is nutritious so you can use it when cooking in place of water. Use it when making laco-fermented foods like sauerkraut and pickles. Whey makes homemade mayonnaise keep longer. I keep some in the refrigerator (stays good for several months) and take a spoonful or two to treat upset stomach and/or aid digestion. Splash a bit in your plants when watering. They love it. -Patty > > I've wanted to ask this question for the longest time and so here goes! I have access to raw milk and when I make cream cheese, the milk separates and 'whey' is the clear part of the cream cheese...would this be as good or better than what you buy in powdered form? > > Blessings, > Sunny > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2008 Report Share Posted November 22, 2008 I figure that if I ever was in a position to make my own whey that I'd need buy, house, feed, and care for 2 or 3 dairy cows to supply me with the many many gallons of milk I'd need. If I actually drank that much whey I'd be in the Guinness Book of World Records! Alobar On 11/22/08, Duncan Crow <duncancrow@...> wrote: > Sunny, raw liquid whey delivers only a tiny fraction of the > glutathione precursors you'd get in a scoop of powdered concentrate, > so no it's not better; drinking a quart is about 1/25 as potent as a > scoop of powder. > > Duncan > > > > > > I've wanted to ask this question for the longest time and so here > goes! I have access to raw milk and when I make cream cheese, the milk > separates and 'whey' is the clear part of the cream cheese...would > this be as good or better than what you buy in powdered form? > > > > Blessings, > > Sunny > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2008 Report Share Posted November 22, 2008 Thanks Patty, I do use whey all the time and even won a blue ribbon at the fair for my fermented sauerkraut. Don't care for the pickles I made, but my husband says they are great. He eats them, I don't so guess that's what counts. I also do the soaking of my grains as per Nourishing Traditions. My dog LOVES the whey, but haven't tried it with the fussy cat yet! ;o) Blessings, Sunny From: Patty T <tri4home@...> Subject: Re: whey? Coconut Oil Date: Saturday, November 22, 2008, 12:35 PM I can't speak to this exact question; although, I don't quite know what to make of the powdered whey product as I tend to avoid stuff that been so processed like that. Just wanted to say that liquid whey has many valuable uses so don't throw it away! You can make whey cheese (google Internet for recipes). It is nutritious so you can use it when cooking in place of water. Use it when making laco-fermented foods like sauerkraut and pickles. Whey makes homemade mayonnaise keep longer. I keep some in the refrigerator (stays good for several months) and take a spoonful or two to treat upset stomach and/or aid digestion. Splash a bit in your plants when watering. They love it. -Patty > > I've wanted to ask this question for the longest time and so here goes! I have access to raw milk and when I make cream cheese, the milk separates and 'whey' is the clear part of the cream cheese...would this be as good or better than what you buy in powdered form? > > Blessings, > Sunny > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2008 Report Share Posted November 23, 2008 Patty, whey concentrate isn't all that pocessed. The casein is precipitated out for cheese making using a pH change, then the whey is simply dried. Don't throw away your liquid whey, just stir powdered whey concentrate into it! My grandmother also used to throw the excess whey and milk on the garden to make the plants grow real well Duncan r > > > > I've wanted to ask this question for the longest time and so here > goes! I have access to raw milk and when I make cream cheese, the milk > separates and 'whey' is the clear part of the cream cheese...would this > be as good or better than what you buy in powdered form? > > > > Blessings, > > Sunny > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2009 Report Share Posted January 22, 2009 Shop online? Soy protein is almost identical to bovine (cow) but both are completely different from goat. Kristy Sent from my Verizon Wireless BlackBerry Whey? I just got my food allergy test back and found out I'm allergic to every single dairy product on the face of the planet, including goat's milk. I'm looking for a soy based, high protein, low carb shake mix, but all of them seem to have either milk or whey in them. I'm assuming the answer to this is no, but is whey acceptable on the diet? TIA, Robyn Quote Link to comment Share on other sites More sharing options...
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