Guest guest Posted July 31, 2001 Report Share Posted July 31, 2001 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 Quote Link to comment Share on other sites More sharing options...
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