Guest guest Posted July 23, 2009 Report Share Posted July 23, 2009 I have been using whey in my ferments. yes I know about how this is more optional but for now I feel more comfortable with whey. Here's the question. I've been using goat's milk derived whey due to a sensitivity I have to the whey of cow's milk. Does anyone here know how those two types of whey differ? Also, can any of the dairy ferments be done with goat's milk? Do any of the ferments help a cow's whey sensitivity? Lidia Quote Link to comment Share on other sites More sharing options...
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