Fresh whey vs. fermented whey

[Guest guest]

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?

--n

>

> > drinking whey. i drink at least a cup of whey everyday (love the

> > flavor!) because it's low in calories but still has tons of

calcium

> > and tons of good bacteria and other goodies. much more mineral-

dense

> > than any other form of dairy. probably in the list of the top-

five

> > ultimate superfoods along with liver and whatever else. i drink

> > kefir too with meals, so i'm still getting milkfat and everything

in

> > my diet. the whey is between meals.

>

> I'm going to start drinking whey soon, as I just drunk myself out

of

> it, and am making more now that should be ready tomorrow.

>

> I suggest people look for a local farmer who makes raw cheese to

see

> if they can get cheap whey. I haven't done this yet, but my

friends

> just got a gallon of whey for free from the farmer we get cheese

from.

> Since they use it as a starter, and I want to drink it, I wonder

if

> she has larger qunatities she'll give away for free or very cheap.

>

> Chris

[Guest guest]

Oh, I thought you were talking about industrial processing. I think

they normally use an acidic additive to get the curds to separate

from the whey. Then it's cottage cheese, and if they put the curds

under pressure, then it's a harder cheese.

Yeah, I guess if the whey's not fermented when you get it, you can

just leave it out till it ferments, and then you could use it as a

starter.

--n

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

> emailforerinn@a... 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

>

>

>