Necie Posted October 29, 2012 Share Posted October 29, 2012 So--I've been making ALOT of cheese and I love using the whey to make breads/pasta. But there's so much left over, even after giving some to dogs/chickens...and I hate dumping it. So I got to thinking the other day that *maybe* I could can it. ?? ALL the milk fats/solids have been removed and with the way I make cheese there is vinegar added which would make it acidic. So could this be WBC'd? Here is a link to where I asked about acidity: http://www.dairygoatinfo.com/index.php?topic=24574.0 The gentleman (Pav) who answered my question really knows his stuff!! Cheese GENIUS!! I haven't tried to search to see if ADGA has an opinion on this....cuz who in the WORLD would want to can whey?? (Me--LOL) So any expert advise on what the ph/acidity of liquid would have to be to safely WBC? Quote Link to comment
Violet Posted October 29, 2012 Share Posted October 29, 2012 I would say no. It is totally unkown and a guessing game. That, and it is a dairy product. It would be at your own risk. Quote Link to comment
Necie Posted October 31, 2012 Author Share Posted October 31, 2012 Figured it out (I think-LOL). LACTO-FERMENTATION! If whey can be used in canning, then it should be able to be canned. Oh, and whey isn't actually a dairy product, it is a by-product. Thanks Violet, you made me dig deeper. Quote Link to comment
Violet Posted November 1, 2012 Share Posted November 1, 2012 I don't have any recipes that are tested for canning any lacto fermented foods. Regular sauerkraut is not lactofermented. Where did you find your information ? Quote Link to comment
Mother Posted November 1, 2012 Share Posted November 1, 2012 (edited) I didn't think lacto-fermented foods were ever canned. Wouldn't that kill the culture? Actually, heating/canning any fermented foods stops the culture, doesn't it? Still, I can see why you would want to can the whey. It's so useful for so many things. We always had plenty of animals to feed it to and plenty of products to use it in so never had left overs but if I were making cheese now I might have with only the two of us home now. It would be interesting to find out if there were a safe way to do it. I know you can buy whey powder now but of course that's a commercially processed product and one not suited for home processing I believe. I have frozen it in the past but it would take up a lot of freezer space needed for other products and if we had no electricity I'd want it readily available. You can also use whey to make another, ricotta type, cheese from the whey but not if you use vinegar in your cheese making. Necie, this one sure has me going ....hmmmmmmm Good question. Edited November 1, 2012 by Mother Quote Link to comment
CrabGrassAcres Posted November 1, 2012 Share Posted November 1, 2012 I use whey as the liquid in bread making. Also you can use it for the liquid in soup or to cook beans in. Quote Link to comment
Canned Nerd Posted November 2, 2012 Share Posted November 2, 2012 Whey may or may not be technically a dairy product, but I personally would consider it a family member and not safely considered proper to 'can' IMHO. I'm curious if its beneficial qualities would survive being pressure canned. Quote Link to comment
Violet Posted November 2, 2012 Share Posted November 2, 2012 I still stick by my original answer, it would not be considered safe to can. Again, do at your own risk. There is no way I could guarantee it's safety. Quote Link to comment
TurtleMama Posted November 4, 2012 Share Posted November 4, 2012 Can you freeze the whey, or would that kill the "good" stuff that makes it useful for what you want to save it for? Quote Link to comment
Canned Nerd Posted November 4, 2012 Share Posted November 4, 2012 It should freeze just fine. Even yeast can be frozen, which suspends activity until thawed. Quote Link to comment
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