Buying/making whey for fermentation - Mothering Forums

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Old 03-01-2011, 02:54 PM - Thread Starter
 
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I'd like to start fermenting veggies by the recipies in NT, but I don't know how to get any whey?  Can you purchase it anywhere or does it have to be raw and homemade?  Thanks

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Old 03-02-2011, 09:26 AM
 
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Don't do it! LOL! People really have problems with the NT fermenting recipes using whey - they tend to be slimey. The only recipe I made using whey that was good was the apricot spread, but that isn't quite the same as fermented veggies. Anyway, my point is, for veggie ferments, just use salt. Don't use whey. I think Wild Fermentation is a million times better than NT for fermenting.

 

http://www.wildfermentation.com/


Emily, cooking allergen free, knitting, reading, gardening Mom to 1 beautiful girl, born in the water on July 1, 2006 Wife to 1 handsome man since September 10, 2005
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Old 03-02-2011, 10:08 AM
 
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I've only done the fermentation recipes in NT and haven't had any problems, very easy.  I made my own yogurt and used whey from that, but you can buy plain yogurt at the store and strain it in some cotton cloth to get the whey out or just use extra salt.  If you go by the NT recipes I usually ferment for 2 days longer than what the recipe's in NT say, all you have to do is take a little taste at 3 days to see if it tastes good or still to salty.  Good luck.

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Old 03-02-2011, 01:11 PM
 
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yep, just drain some yogurt and you will get the whey from that. Coffee filters work great for draining small amounts.

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Old 03-03-2011, 02:17 PM
 
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Quote:
Originally Posted by Arduinna View Post

yep, just drain some yogurt and you will get the whey from that. Coffee filters work great for draining small amounts.



We use cheese cloth and a mesh colander overnight.  When in a pinch, we buy a good yogurt and go that route.  I second the wild fermentation for veggies. 


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Old 03-03-2011, 08:00 PM
 
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I'm another who doesn't use whey.  I love NT's kimchee recipe, but I don't double the salt and I don't use whey, and it's just so yummy.  Not really authentic, from the other recipes and methods I've read, but tasty (and not too spicy for an average American palate). 

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