Hi guys. So last week I made a batch of yogurt, which I do on a regular basis and have done for years. And this particular batch failed for some reason. I suspect I let it cool too much before adding the starter, or it was too cool during the processing phase, not sure. Anyway, it hadn't even...
Hi All!
OK...I know a corny title but I've got a question regarding whey.
I'm going to be making Ricotta Cheese that calls for whole milk, Buttermilk, Heavy Cream, and Kosher Salt. It will end up producing a lot of whey.
I have a mixed flock of 10 chickens, all large breeds dual-purpose and...