Guest guest Posted October 9, 2001 Report Share Posted October 9, 2001 How do others in this group get whey? Do most people use the recipe in Sallys cookbook? How do you get the temperature just right? How do you test the temperature to be sure that it is a constant temperature? Also, I was told that the liquid on top of yogurt is whey, can this be scooped off and used? Does anyone know of a device(like a warming oven or such) that can be bought that will maintain this 75 degree temperature that is needed? Thanks Carol Quote Link to comment Share on other sites More sharing options...
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