Re: Fresh whey vs. fermented whey

[Guest guest]

In a message dated 10/9/03 7:02:00 PM Eastern Daylight Time,

emailforerinn@... writes:

> I wouldn't have thought they could use that kind of whey as a

> starter, because I thought the fermentation of cheese takes place

> *after* the whey has already been removed. No?

Afaik, that's only in industrial processing of cheese. Whey is a byproduct

of fermentation ordinarily, whereas some commercial cheeses use pressure to

separate the whey.

Either way you could use the whey as a starter I'd *think* since you use

*milk* as a starter for the *whey*.

Chris