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Re: Re: Piima milk, goat milk and lacto-fermentation

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Hi and Becky,

I'm still a bit of a novice here, but I would think that whey from

any cultured milk or from cheese making should work the same. I'm

planning to use it all.

For starter, I'm treating my piima kind of like sourdough. Take a

little of the cultured milk and use it to start the next batch. I

don't know how that would work in the long term, but it seems like

that's what the old-timers would have done. So far, it's working

fine for me.

I'm looking forward to opening up my raspberry syrup and ketchup

later tomorrow, so that's exciting :-)

Laurie

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