whey v. cultured whey

[Guest guest]

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