2thecloudsabove
Member
- Joined
- Apr 17, 2017
- Messages
- 106
Let's say we remove liquid whey from curd when they separate after fermentation when making kefir.
If we wanted to use the liquid whey portion, couldn't we just add baking soda to neutralize acidity? That way we could benefit from the whey fraction of the milk and so the whole food, instead of wastin it.
If we wanted to use the liquid whey portion, couldn't we just add baking soda to neutralize acidity? That way we could benefit from the whey fraction of the milk and so the whole food, instead of wastin it.