Re: whey from pasteurized milk-M.

[Guest guest]

Hi ,

I am a little confused about whey and skim milk from raw milk.

Is it better to make whey from raw skim milk? Or is raw skim milk

already whey? Sorry if this is a dumb question.

TIA

-Vee

> > 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]

@@@@@@@@@@@@@@@

--- In , " opalv214 " <opalv@h...>

wrote:

> Hi ,

> I am a little confused about whey and skim milk from raw milk.

> Is it better to make whey from raw skim milk? Or is raw skim milk

> already whey? Sorry if this is a dumb question.

> TIA

> -Vee

@@@@@@@@@@@@@@@

Hi,

It doesn't make any difference whether you make it from skim or whole

milk, and since skim milk is kind of a " waste " product, or at least

of lesser value than cream or whole milk, it's an ideal source of

whey. raw skim milk is not already whey, but will separate into

curds and whey if left out. in the case of skim milk, you can just

discard the curds since it doesn't have much fat in it.

mike parker

[Guest guest]

A disadvantage to pasteurized milk is also that it's more likely to

get contaminated by pathogenic bacteria, and an advantage to whole

milk is that you can get a delicious cream cheese as a byproduct of

the whey, unlike with skim (although it would be ecological and

ethical to do *something* with the skim milk made from cream-making).

While I'd expect the lactic acid in pasteurized milk to be somewhat

decent at preventing pathogenic bacteria, it seems to me that

pasteurized milk sometimes smells pleasantly sour when it sours, and

sometimes smells absolutely horrid and induces heaving. So to play

it on the safe side, if you can't get raw milk, I'd use *yogurt*, not

milk.

I think GEM's warnings about pasteurizing before culturing are

completely unnecessary and in fact harmful. I seem to have a very

slight allergy to pasteurized casein-- and while I'm less likely to

react from kefired pasteurized milk than uncultured, I occasionally

have gotten a mild asthmatic reaction to kefir made from pasteurized

milk, but never to my knowledge have I ever gotten a reaction to raw

milk in any form.

Chris

> > Hi ,

> > I am a little confused about whey and skim milk from raw milk.

> > Is it better to make whey from raw skim milk? Or is raw skim milk

> > already whey? Sorry if this is a dumb question.

> > TIA

> > -Vee

> @@@@@@@@@@@@@@@

>

> Hi,

> It doesn't make any difference whether you make it from skim or

whole

> milk, and since skim milk is kind of a " waste " product, or at least

> of lesser value than cream or whole milk, it's an ideal source of

> whey. raw skim milk is not already whey, but will separate into

> curds and whey if left out. in the case of skim milk, you can just

> discard the curds since it doesn't have much fat in it.

>

> mike parker