Guest guest Posted May 9, 2002 Report Share Posted May 9, 2002 In a message dated 5/9/2002 9:05:06 PM Central Daylight Time, kepford@... writes: > This is probably a very stupid post, please excuse my ignorance. > > I haven't so far been able to make yogurt and therefore my sole source of > whey for culturing stuff has been from store bought yogurt. My goat-milk > lady makes cheese all the time and I asked if she could save me some whey. > She did. I brought it home and tasted it and it just tasted like water. > Then I realized that for this whey to do all this lacto-fermented stuff it > needs to be " cultured. " Right? Whey as a by-product of making mozzerella > cheese won't be cultured, will it? What can I do to culture it? Just > leave it on the counter ? > Sonja To make mozzerella cheese the milk is heated pretty high. I don't save the whey from making mozzerella because of this. I've never heard of having to culture the whey tho. Belinda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 10, 2002 Report Share Posted May 10, 2002 > In a message dated 5/9/2002 9:05:06 PM Central Daylight Time, > kepford@i... writes: > > > > This is probably a very stupid post, please excuse my ignorance. > > > > I haven't so far been able to make yogurt and therefore my sole source of > > whey for culturing stuff has been from store bought yogurt. My goat-milk > > lady makes cheese all the time and I asked if she could save me some whey. > > She did. I brought it home and tasted it and it just tasted like water. > > Then I realized that for this whey to do all this lacto-fermented stuff it > > needs to be " cultured. " Right? Whey as a by-product of making mozzerella > > cheese won't be cultured, will it? What can I do to culture it? Just > > leave it on the counter ? > > Sonja > > > To make mozzerella cheese the milk is heated pretty high. I don't save the > whey from making mozzerella because of this. I've never heard of having to > culture the whey tho. > > Belinda > > > >>>>>>>>>>>>>>>>>>>Whey is " cultured " when the cheese or yogurt it's a by-product of, is made with acid producing microorganisms. If the cheese or yogurt is made by adding lactic acid or vinegar it is not " cultured " whey. I made a cheese overnight, last night which is much like mozzarrella. I didn't heat treat the milk at all, anywhere in the process except to acidulate (develop the acid for three or four hours) in the oven with the pilot light only on and to warm the curd slighty in a stove top water bath this morning to drive more whey out of the cheese. The cheese melts well on pizza and tastes great. As a matter of interest it was essentially my breakfast this morning. Using 4 gallons of milk yielded maybe 3 pounds of " cultured " cheese and approximately 3 gallons " cultured " whey. FYI, the whey is nearly identical in color to mountain dew soda pop. The flavor is not strong but it doesn't taste like water, IMO. Many processed wheys will be very salty cause the cheese is salted and some of it gets into the whey. Also the fresh whey has bacteria in it but it won't be fizzy at this point cause it hasn't had time to get fizzy. I think unsalted whey has a mineral water like taste. Hope this helps. Dennis Quote Link to comment Share on other sites More sharing options...
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