Guest guest Posted November 6, 2006 Report Share Posted November 6, 2006 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...
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