Quote:
Originally Posted by Jordan G
Yep, I'd highly recommend letting some of your milk sit out at room temperature too.....let it seperate....and use the whey in everything, especially for soaking grains.
And Chad, if you're really serious....I'm sure one of us could ship you a "mushroom" with some starter culture......we have like 50 of them in my house. They just keep having babies so there is no end in sight  |
What else do you do with the whey? I know what to do with the curds. I would appreciate any help getting started with the kombucha.
For that matter, it would be cool to hear any tips that would help out a newbie.