Questions on collecting whey

[ghostlykisses]

In the past I have gotten whey from yogurt with out a problem. I think I probably used the low fat plain yogurt from the store because thats what I could find. yesterday I bought organic whole milk yogurt and tried to get the whey. When I have done it in the past the whey came out clear and yellowish, this time there is some white creaminess to it. Can I use this whey or should I filter it?

Next question I asked my husband to put away my yo-cheese and whey collecting rig away last night. He did not put the jar with the whey in the fridge. I I assume I can still use this for fermenting things since it will not be refridgerated during the first part of the fermentation process.

Lastly if I make cheese can I use that whey in fermenting veggies?

[Taedareth]

I have no experience collecting whey from yogurt, but I have done it many times from homemade kefir. So for what it's worth:

Sometimes my whey comes out with that bit of white creamyness mixed in. It's harmless. I get clearer whey if I either ferment the kefir longer so the curds get more solid, or if I am making cheese, in which case I get whitish whey at first, but when I put the solids into a sack of cheesecloth and let the remaining whey slowly drip, it's very pure.

I'm sure your whey hasn't been ruined by sitting at room temp overnight.

You can definitely use the whey collected from cheesemaking to make fermented veggies.