Dairy Whey

Whey is basically the liquid part of milk. It is what remains after the milk has been curdled and strained, and is a by-product of cheese-making. Homemade whey can be used as a starter in any fermentation recipe. In Europe it is not used in much else than in other fermented dairy, but in American recipes, you will see whey even in fermented vegetable recipes. I don’t use whey myself as I personally think it gives a sour milk taste to the fermented vegetables. However, many people like to us