Quote:
Originally Posted by LisaM
You can use it if you soak grains before cooking (usually a few Tbsp. of whey for ever 2 cups of water--can't remember the exact ratio recommended but I usually eye-ball it). If you make homemade mayonnaise, adding 1 Tbsp. of whey for every cup of mayo will make the homemade mayo last for 6 months instead of 2 weeks (let it sit on the counter for 7-12 hours before refrigerating it). It's called for in fermented salsa . It's supposed to be very good for the elderly as well.
It's also useful to speed up the fermentation of homemade sauerkraut.
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great!! I can make mayo in bigger batches now!!