Guest guest Posted February 22, 2006 Report Share Posted February 22, 2006 So, I made yogurt from Horizon whole milk and an aussie brand of yogurt Whole Foods carries, made yogurt cheese from that and saved the whey to use as Nourishing Traditions suggests. I've been using it for soaking my beans, and tonight as I was measuring the whey out of it's container I noticed what looked like a vinegar 'mother'. I scooped up a bit of this and it's sort of slimy and viscous, mostly clear but with a few strands of white color in it. Basically, it's like healthy snot (sorry). The whey doesn't smell bad, and it basically tastes like yogurt still. Is this a lactobacillus colony or something? Is this bad? Good? A harmless variation? If it makes any difference, the yogurt was fermented about 26 hours, the yogurt cheese made at room temp 2-4 hours (I don't remember that far back), and the whey has since been refrigerated. Far as I can recall I've only used clean utensils. I'll go ahead and put the beans on to soak, and look for a response in the morning. Thanks! Lindsey Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 10, 2007 Report Share Posted October 10, 2007 gretagarbo1935 wrote: > Many of Sally Fallon's recipes call for whey (especially for soaking > grains and lacto-fermented drinks). Does anyone know if whey is > available for purchase (as in a food cooperative), or if it must be > made from milk as described in her book? I get a little discouraged > reading her recipes because so many of them refer back to something you > should have made a couple days ago, and it's not easy for me to do that > kind of planning. It seems she refers to whey as a liquid, but I > was wondering if one can get it dry like kefir grains/powder, and > whether that compromises it's nutritional contribution. > FWIU, it is as bacterial inoculant to jumpstart the fermentation process. I've tried it and was very unsatisfied with the results. Mushy. <delicate shudder> You can just use water and salt for most vegetable fermentations and not go wrong. HTH! --s Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 10, 2007 Report Share Posted October 10, 2007 I don't think you would want to use Kefir grains in powder form but I could be wrong. I sometimes feel like you do that I have to plan days ahead so I usually don't make those recipes. But, I will tell you that whey lasts a good 6 months in the fridg so when I make some I usually make about a quart so I have it on hand. Allyn _____ From: [mailto: ] On Behalf Of gretagarbo1935 Sent: Wednesday, October 10, 2007 1:50 PM Subject: whey question Many of Sally Fallon's recipes call for whey (especially for soaking grains and lacto-fermented drinks). Does anyone know if whey is available for purchase (as in a food cooperative), or if it must be made from milk as described in her book? I get a little discouraged reading her recipes because so many of them refer back to something you should have made a couple days ago, and it's not easy for me to do that kind of planning. It seems she refers to whey as a liquid, but I was wondering if one can get it dry like kefir grains/powder, and whether that compromises it's nutritional contribution. Many thanks for any info! le Quote Link to comment Share on other sites More sharing options...
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