I hung on every word of this, the concepts, the rapport between you two. Wow. Just wow. Sent to my daughter who has been an organic farmer and is at college studying environmental science and sustainability.
So question: where does kefir fit into this? Is the whey I sometimes get when leaving the kefir to set a bit longer the same as yoghurt whey? I use mine either in bread or to soak my beans in overnight. I never waste it; it still has probiotics in it, doesn't it?
When I worked on a farm in Norway as a teenager the farmers wife would make a thick brown spread to put on toast from whey. If I remember correctly... And this was 50 years ago, she'd just cook the whey stirring constantly until it was a brown paste that was... To me ..a suburban teenager from New Jersey... Surprisingly sweet and delicious. Thanks for this wonderful introduction to this author, her cookbook and the world of whey. And for sharing your cherished family yogurt quilt!
Thanks, Justin, I was going to mention this. I believe this is made from milk whey, a byproduct of cheese manufacturing, not yogurt. But it's great stuff!
Yes, I forgot to mention that. Greta made a young cheese mixing eggs into milk and then used the leftover whey to make the caramel colored spread to put on bread.
I hung on every word of this, the concepts, the rapport between you two. Wow. Just wow. Sent to my daughter who has been an organic farmer and is at college studying environmental science and sustainability.
So question: where does kefir fit into this? Is the whey I sometimes get when leaving the kefir to set a bit longer the same as yoghurt whey? I use mine either in bread or to soak my beans in overnight. I never waste it; it still has probiotics in it, doesn't it?
kefir whey is similar to yogurt whey, and I'm sure you could use it in recipes exactly as you would the latter ingredient.
When I worked on a farm in Norway as a teenager the farmers wife would make a thick brown spread to put on toast from whey. If I remember correctly... And this was 50 years ago, she'd just cook the whey stirring constantly until it was a brown paste that was... To me ..a suburban teenager from New Jersey... Surprisingly sweet and delicious. Thanks for this wonderful introduction to this author, her cookbook and the world of whey. And for sharing your cherished family yogurt quilt!
gjetost or brunost is the thing you are thinking of, if you want to find it again.
Thanks, Justin, I was going to mention this. I believe this is made from milk whey, a byproduct of cheese manufacturing, not yogurt. But it's great stuff!
That would make sense, cause I've tried making it a few times with acid yogurt whey, and it's turned out horrible every time. I blame myself.
Yes, I forgot to mention that. Greta made a young cheese mixing eggs into milk and then used the leftover whey to make the caramel colored spread to put on bread.
Thank you Justin.