Guest guest Posted December 16, 2003 Report Share Posted December 16, 2003 Hi all, Just joined a while ago, been lurking since then (which is not my usual MO but this is really a high volume list! Find it already hard to keep up, but so much valuable info I'm staying in!) I'm Sara, live in a suburb of the Twin Cities in Minnesota. Found out first about raw milk in the summer, then found out about the NT cookbook, then found out about you guys! I have made whey (indirectly). I used a tea towel to strain (my inexpensive idea of butter muslin!)and there is a very tiny layer of white stuff on top, it's about a month old now. Sally Fallon in her book says whey keeps for a very long time (up to 6 months?). My main question is, when/how do I know if my whey has gone bad? Is food grade plastic ok to keep it in? TIA! Sara Quote Link to comment Share on other sites More sharing options...
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