Video: Separating Whey from Plain Store Yogurt
By The Healthy Home Economist on February 13, 2014
Whey in its liquid and whole food form is the ideal starter for probiotic rich, health enhancing fermented foods and drinks. Liquid whey is most easily and economically obtained from raw milk that has naturally soured, or clabbered, on the kitchen counter. Clabbered milk is a very useful item for the traditionally minded cook and has the consistency and taste of drinkable style yogurt. . . .
Read more from Video: Separating Whey from Plain Store Yogurt at The Healthy Home Economist
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