Guest guest Posted February 28, 2007 Report Share Posted February 28, 2007 Sure can. What are you using it for once it is thawed? Debbie Chikousky Manitoba, Canada gdchik@... Whey > Hi, > Does anyone know, can I freeze whey? I have excess > from my goat milk. > Thank you! > -Robin on the farm Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 28, 2007 Report Share Posted February 28, 2007 Okay; thank you. Actually, I am going to freeze some of my excess goat milk from my first 2007 kidder. And my husband says that the whey will separate...so, I thought when I defrost the milk to use, I will re-freeze the whey for later use in soaking grains and such. He says there are some bacterias that will not be killed by freezing and some that will be. I do not want to kill the good ones that create what I need to soak my grains and such in. What do you think? -Robin - > Sure can. What are you using it for once it is thawed? > Debbie Chikousky > Manitoba, Canada > gdchik@... > > Subject: Whey > > > > Hi, > > Does anyone know, can I freeze whey? I have excess > > from my goat milk. > > Thank you! > > -Robin on the farm > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 28, 2007 Report Share Posted February 28, 2007 Well I just thawed 20 some 2 litre bottles I froze last summer and some separate and some don't. I find that if you milk and freeze immediately then it is more prone to not separate. I haven't used the whey for soaking grains after freezing it myself. I use the frozen stuff for feeding calves and the fresh for our use. Sorry. Debbie Chikousky Manitoba, Canada gdchik@... Re: Whey > Okay; thank you. > Actually, I am going to freeze some of my excess goat milk > from my first 2007 kidder. And my husband says that the whey > will separate...so, I thought when I defrost the milk to use, > I will re-freeze the whey for later use in soaking grains and > such. He says there are some bacterias that will not be killed > by freezing and some that will be. I do not want to kill the > good ones that create what I need to soak my grains and such in. > What do you think? > -Robin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 28, 2007 Report Share Posted February 28, 2007 Gabbing with an older neighbor of mine and she told me what she does with whey left from making ricotta cheese. She figures the stuff is at about boiling anyhow so after draining she brings the whey to a good boil and puts in a few mint tea bags. She lets it sit for a while and pours it into canning jars, slaps on a lid and they seal. From what she says they last a long time in the fridge. Never tried this myself but it sounds interesting. Belinda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 28, 2007 Report Share Posted February 28, 2007 I bet you could use green tea too and have a whopper of antioxidation going on. Debbie Chikousky Manitoba, Canada gdchik@... Re: Whey > Gabbing with an older neighbor of mine and she told me what she does > with whey left from making ricotta cheese. She figures the stuff is at > about boiling anyhow so after draining she brings the whey to a good > boil and puts in a few mint tea bags. She lets it sit for a while and > pours it into canning jars, slaps on a lid and they seal. From what > she says they last a long time in the fridge. > > Never tried this myself but it sounds interesting. > > Belinda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 28, 2007 Report Share Posted February 28, 2007 Just have to wonder if it would be much of a taste thrill. She says the mint makes it really good tasting. Have a feeling that the next time I visit it's going to be in front of me for a taste. <G> Belinda > > I bet you could use green tea too and have a whopper of antioxidation going > on. > Debbie Chikousky > Manitoba, Canada > gdchik@... > Re: Whey > > > > Gabbing with an older neighbor of mine and she told me what she does > > with whey left from making ricotta cheese. She figures the stuff is at > > about boiling anyhow so after draining she brings the whey to a good > > boil and puts in a few mint tea bags. She lets it sit for a while and > > pours it into canning jars, slaps on a lid and they seal. From what > > she says they last a long time in the fridge. > > > > Never tried this myself but it sounds interesting. > > > > Belinda > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2007 Report Share Posted March 30, 2007 I believe it is protein, because that is the part of processed milk my daughter cannot have. Proteins cause allergic reactions (such as those to bee stings), and whey is in a great proportion of packaged food items. ~*~*~*~*~*~*~*~*~*~ Canfield No man has less of God than he wants. ~Dr. Borror " He that walketh in his uprightness feareth the Lord: but he that is perverse in his ways despiseth him. " Proverbs 14:2 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2007 Report Share Posted March 30, 2007 according to this it is mostly carbs. http://www.nutritiondata.com/facts-C00001-01c201e.html > > I have been using raw milk for about two and 1/2 months now. I am wondering about the > nutritional value of whey. Is it a protein? carb? calories? I use it for starting fermented > foods, as in NT. I make yogurt anf yogurt cheese on a regular basis so I have the whey and > don't know what to do with it other than soaking grains and starting ferments. I gave up > on the cream items I wrote about before because I just don't get fresh enough milk. > Lynne > Quote Link to comment Share on other sites More sharing options...
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