Guest guest Posted January 6, 2003 Report Share Posted January 6, 2003 >We are able to buy organic raw milk and I have been making yoghurt. > The problem is that we have bottles of whey and not much to do with > them. When I make yoghurt, I do not seperate out the whey; I just let all of the milk sour. Should I be seperating the whey for some reason? I only have whey left when I make cream cheese. Thanks, Joy Quote Link to comment Share on other sites More sharing options...
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