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Oh, and I just found out that all the extra whey can be used for lacto-fermenting your feed, if you are fermenting. Or just plain soaking your grains or legumes in before using them. You can not do this with the whey you brought to 200*F for ricotta because all of the enzymes have been killed in it, but the traditional rennet recipes work really well. Oh, the doors this is opening!
Oh, and I just found out that all the extra whey can be used for lacto-fermenting your feed, if you are fermenting. Or just plain soaking your grains or legumes in before using them. You can not do this with the whey you brought to 200*F for ricotta because all of the enzymes have been killed in it, but the traditional rennet recipes work really well. Oh, the doors this is opening!