Guest guest Posted November 8, 2003 Report Share Posted November 8, 2003 > I purchased some Mt Capra 'Mineral Whey', (it's dehydrated), and wonder if > it can be used for recipes in 'Nourishing Traditions'. If so, and the recipe > calls for 1/4 cup of whey, how much of this stuff should I use? > > hah - is that a dumb question? > > Thanks, > Gene @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ for the recipes, it would need to have lactobacteria. you could ask the company if it's sour whey and if there are still live bacteria in it. i guess you could also test it yourself by adding a little water and sugar and seeing if it ferments. in any case, it's so much easier to just make fresh whey, which is probably more nutritious than the dehydrated stuff. it's probably also much cheaper. just find a farmer who makes cheese or separates milk for cream and has excess skim milk. you could make two or three trips a year because the stuff will last for many months in the fridge. mike parker Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.