Cheese, whey, raw milk =need help

Do you have the book Nourishing Traditions?  It is VERY helpful with explaining raw milk and how to make the various by-products.  I’ve never made cottage cheese, so I’m not sure if that whey is still usable, but there are LOTS of things you can use whey for – including just drinking a tablespoon full – usually it’s kinda sweet, so not bad to gulp down.  You can ferment lots of things with whey, but again, with the added vinegar, it’s going to be more sour, so you’ll want to stick to things that would be complemented by that – I would think.

Rebekah

This is not the one I noticed earlier but here is some info

http://blog.yogurt-everyday.com/2011/06/how-to-make-a-fantastic-loaf-of-bread-using-whey/

http://www.homeandgardensite.com/lacto_fermenting.htm

The ladies here are amazing so I am sure they can give you some first hand info about it, but maybe this will get you started.

Here’s a link from Cheesemaking Supply Co.:http://cheesemakinghelp.blogspot.com/2010/04/using-that-leftover-whey.html

I haven’t gone beyond farmer cheese and yogurt cheese (so no addded vinegar); mozz. is next on my list. It is very healthy stuff; I use our whey:

 in making instant lemonade; the whey has electrolytes in it so it’s great to drink with some lemon juice in fresh water on a hot day.

 in soaking for bread and cereals to break down phytates

 give to the chickens on hot Ga. days-they love it

 in smoothies

 for traditional lacto-fermentation

I, too recommend you get Nourishing Traditions if you don’t already have it. It will guide you on the lacto-ferments.

Also, GNOWFGLINS; I like Heavenly Homemakers, too. Her sense of humor cracks me up! She seems very real; not stuffy.

It is freezable as well.

HTH, Rachel

I forgot to add that I add a couploe of tablsp. to the water for my beans.

At the link I gave to the New England Cheesemaking Supply Co., she gives the different uses for “acid” whey (the kind with vinegar in it) and “sweet”, the kind made from a bacterial change, such as yogurt cheese. There are some slightly different uses; she says you can’t make ricotta cheese from “acid” whey, only “sweet” whey.

Check out the link above; she has a list of uses for the two types.

Rachel

I forgot to mention (again), that I add my whey to my mayo recipe (a blended NT/Betty Crocker recipe). Also, when I make ketchup and mustard, I plan to use it there, too. The idea is to create these formerly lacto-fermented condiments the way they used to be made with the good bacteria; the way they used to be before mass commercial production.

Rachel

would you mind sharing your CC recipe?

The leftover whey is one of the reasons that I don’t make cheese very often any more.  When I make mozarella, I use the leftover whey and make some ricotta also, but there is usually more whey leftover after that.  Sometimes we’ve mixed it with powdered orange juice/drink or used it in recipes, but it is still difficult to use it all.  If we had animals, I would feed it to them.  In lieu of that, I’d pour it on my garden.