Re: whey from pasteurized milk

[Guest guest]

I've never made whey from milk, but I have made whey from commercial yogurt and

it works fine for lactofermented veggies and soaking grains, etc. Buy the best

quality yogurt at the store (Brown Cow plain organic, e.g.), take a large jar or

bowl and cover it with a few layers of cheesecloth secured with a rubber band.

Pour some yogurt on top of the cheesecloth and the whey will drip into the jar

after a few hours. Voila! easy as pie whey for all your fermenting needs.

[Guest guest]

I have been making whey from raw milk and have some questions. This

is the 3rd time I have made it. Each time I have less than a teaspoon

of cream cheese and after about a month or so in the fridge the whey

just smalls awful and a little longer in the fridge it will separate.

What is going on? It is supposed to keep for 6 months. I end up

pouring it out. , how does your whey smell and taste after a

month or 2? Do you get much cream cheese? Maybe I should just do it

with the commercial yoghurt. I make my own yoghurt from raw milk,

maybe I should try that? I would like to find out what the problem is

with the raw milk, though.

Thanks,

~Del

> I've never made whey from milk, but I have made whey from

commercial yogurt and it works fine for lactofermented veggies and

soaking grains, etc. Buy the best quality yogurt at the store (Brown

Cow plain organic, e.g.), take a large jar or bowl and cover it with

a few layers of cheesecloth secured with a rubber band. Pour some

yogurt on top of the cheesecloth and the whey will drip into the jar

after a few hours. Voila! easy as pie whey for all your fermenting

needs.

>

>

>

>

[Guest guest]

>Hello

>

>I just wondered if someone could tell me if whey made from

>pasteurized milk can be used for fermenting or doesnt it work

>because the milk has been heat treated?

>

>Thanks

>

>Louise

Actually GEM cultures recommends using pastuerized, or

heating your own milk before starting. This is controversial

etc. etc. but the idea is that you innoculant won't have

to " fight " so many competing bacteria.

-- Heidi

[Guest guest]

it will definitely work for fermenting. the whey comes from growing

bacteria. as long as you grow enough bacteria in the milk it will

work fine for fermenting. it doesn't matter at all whether it was

heated before you grow the bacteria. of course, if you heat the

whey after making it, then you might kill off too much bacteria and

then it might not work. and as heidi pointed out, pasteurizing it

beforehand might even help grow bacteria in some cases, although

it's obviously not necessary at all. of course there might be

various advantages to the whey from raw milk, and i've personally

taken a vow never to consume pasteurized (or homogenized, or

fortified) milk ever again, partly for socio-political/ideological

reasons, so i would urge using raw milk if possible, but of course

there are always practial considerations for individuals. my tip

for obtaining whey is to find a raw milk source that separates the

milk for cream and butter, and has lots of skim milk leftover. even

if they're using it for pigs or something, i'm sure you can get as

much (probably free)skim milk as you'd ever need for the purposes of

making whey. i always have a few gallons of whey on hand because

this is such an easy and plentiful source. i drink it often.

mike parker

> Hello

>

> I just wondered if someone could tell me if whey made from

> pasteurized milk can be used for fermenting or doesnt it work

> because the milk has been heat treated?

>

> Thanks

>

> Louise

[Guest guest]

Even raw milk itself lasts for months with no bad smell. I've found

that if it sours at room temperature it smells like yogurt or

sometimes with a tinge of a " doughy " smell, and when it sours for

several months in the fridge it smells like a sharp cheese.

Pasteurized milk that long would probably tend to smell putrid.

NT says whey lasts for five or six months. I don't think it every

goes bad (if it does it probably takes at *least* a year), but it

does seem to get weaker over time.

Chris

> Del,

>

> When I used to make whey from yogurt, I only made it in small

batches as needed (to make sauerkraut, etc.) I usually didn't keep

it for months on end. However, now I buy whey from a farmer and that

lasts FOREVER (well, a few months anyway) in the fridge with no bad

smell. I don't know for sure, but I think his whey is from

cheesemaking (it is a byproduct, after all) and therefore would have

been heated a bit. My guess would be that people of the past didn't

go out of their way to make whey (hee hee), but rather discovered

uses for it after the fact (a la our discussion about meringue

invention). So there might be something to heating milk in order to

make good whey (see Mike and Heidi's posts with this subject line).

>

> HTH,

>

>

> Re: whey from pasteurized milk

>

>

> I have been making whey from raw milk and have some questions.

This

> is the 3rd time I have made it. Each time I have less than a

teaspoon

> of cream cheese and after about a month or so in the fridge the

whey

> just smalls awful and a little longer in the fridge it will

separate.

> What is going on? It is supposed to keep for 6 months. I end up

> pouring it out. , how does your whey smell and taste after

a

> month or 2? Do you get much cream cheese? Maybe I should just do

it

> with the commercial yoghurt. I make my own yoghurt from raw milk,

> maybe I should try that? I would like to find out what the

problem is

> with the raw milk, though.

>

> Thanks,

>

> ~Del

>

>

>

>

[Guest guest]

I don't understand. I am using my raw milk for making whey. I used 2

quarts as per the recipe in NT. After 3-4 days I had about 1/4 inch

or less on the top that had separated from the whey. When I poured it

into the strainer, I had less than a teaspoon of cream cheese! All

the rest went immediately through the strainer which was lined with a

thin white cotton tee towel. I was expecting SOME cream cheese. I

also was expecting to tie it up and let it drain for a few hours.

Also after a month it really smells awful. It separates and looks

like a clear liquid on top of milk. I end up throwing it out. Whats

going on? What am I doing wrong? I am ready to use it for fermenting.

~Del

> > Hello

> >

> > I just wondered if someone could tell me if whey made from

> > pasteurized milk can be used for fermenting or doesnt it work

> > because the milk has been heat treated?

> >

> > Thanks

> >

> > Louise