Re: cream cheese and whey?

[Guest guest]

--- Carma Paden <carmapaden@...> wrote:

> Okay, I made some cream cheese and whey, and have

> used up all the cheese,

> but still have most of the whey left. If I make more

> cheese, what should I

> do with all the extra whey?

Whey will keep for quite a while in the frig - save

it, and you can always throw it out later if it gets

moldy.

> In a pinch, is it okay to use store-bought cream

> cheese to soak flour

> overnight, or does it have to be fermented cheese

> for this purpose?

I'm not sure, but I doubt it would work the same as

home-made cream cheese. Store bought cream cheese

doesn't have the same kind of lactic acid content, as

far as I know, so would not do as much in the way of

neutralizing phytates, etc.

> Oh, one more question. Is it okay to use piima milk

> to soak grains overnight

> rather than buttermilk or yogurt?

Don't know about piima, I assume any cultured milk

product would have a similar effect due the presence

of enzymes and lactic acid. You can use your extra

whey for some of these things, too.

Aubin

__________________________________________________

Terrorist Attacks on U.S. - How can you help?

Donate cash, emergency relief information

http://dailynews./fc/US/Emergency_Information/