Guest guest Posted May 22, 2005 Report Share Posted May 22, 2005 Hi, I just joined this list and I've really been enjoying learning from you all. I am going to try to culture some vegetables with kefir whey. My question is about the whey. Is whey supposed to be clear or is it the liquid part of the drink? When I make my 24 hour kefir it is usually thick with some curds in the strainer and a creamy milk colored thinner liquid part that I drink. Is that the whey? I've never had it run clear before, yet I thought whey was a clear liquid. I just want to make sure I don't ruin a bunch of vegetables by using the wrong stuff! Thanks, Judy __________________________________ Mobile Take with you! Check email on your mobile phone. http://mobile./learn/mail Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 23, 2005 Report Share Posted May 23, 2005 Whey is a clear liquid - use a non-bleached flour towel or tea towel for straining Nanette Kefir whey for vegetables Hi, I just joined this list and I've really been enjoying learning from you all. I am going to try to culture some vegetables with kefir whey. My question is about the whey. Is whey supposed to be clear or is it the liquid part of the drink? When I make my 24 hour kefir it is usually thick with some curds in the strainer and a creamy milk colored thinner liquid part that I drink. Is that the whey? I've never had it run clear before, yet I thought whey was a clear liquid. I just want to make sure I don't ruin a bunch of vegetables by using the wrong stuff! Thanks, Judy __________________________________ Mobile Take with you! Check email on your mobile phone. http://mobile./learn/mail <HTML><!DOCTYPE html PUBLIC " -//W3C//DTD XHTML 1.0 Transitional//EN " " http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd " ><BODY><FONT FACE= " monospace " SIZE= " 3 " > <B>IMPORTANT ADDRESSES</B> <UL> <LI><B><A HREF= " / " >NATIVE NUTRITION</A></B> online</LI> <LI><B><A HREF= " http://onibasu.com/ " >SEARCH</A></B> the entire message archive with Onibasu</LI> </UL></FONT> <PRE><FONT FACE= " monospace " SIZE= " 3 " ><B><A HREF= " mailto: -owner " >LIST OWNER:</A></B> Idol <B>MODERATORS:</B> Heidi Schuppenhauer Wanita Sears </FONT></PRE> </BODY> </HTML> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 23, 2005 Report Share Posted May 23, 2005 --- In , frumpyhead <frumpyhead@y...> wrote: > Hi, > > I just joined this list and I've really been enjoying > learning from you all. > > I am going to try to culture some vegetables with > kefir whey. My > question is about the whey. Is whey supposed to be > clear or is it the > liquid part of the drink? When I make my 24 hour kefir > it is usually > thick with some curds in the strainer and a creamy > milk colored thinner > liquid part that I drink. Is that the whey? I've never > had it run > clear before, yet I thought whey was a clear liquid. > > I just want to make sure I don't ruin a bunch of > vegetables by using > the wrong stuff! > > Thanks, > Judy Hi Judy, whey is clear yellow. the BEST way i have found to make kefir whey is... brew it completely at room temp, not at all in the fridge. the curd particles are bigger this way and the whey separates more easily. it's also more difficult to strain as the strainer gets clogged and so it's best to have 2 strainers, pouring one from the other and rinsing to unclog in between. once you have strained your kefir, put it in the fridge and later that day, or the next, it will have separated with the whey on top and the curds on the bottom. pour off the whey and there you have it. and you can make kefir cheese from the curds if you want. best to you. laura in nj Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 23, 2005 Report Share Posted May 23, 2005 Thanks for the Kefir whey information! I have some brewed kefir waiting for me, now I will just strain out the whey and make us some vegetables. Thank you! Judy Quote Link to comment Share on other sites More sharing options...
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