I love to make whey shakes for breakfast and save the whey each time I make cheese. However, I just made a muenster from the 200 easy book (pg 164) and added b-linens with the meso culture. I also noticed from the Wiki: "Note: Whey from moldy cheese making such as blues or white bloomy rind cheeses can add strong sometimes unwanted flavors and effects and thus should not be used for drinks or food for animals including humans.".
So, I'm hessitant to use this whey, but there is so much, I'm bummed to have to throw it away.
Any experience using whey that has b-linens in it, specifically for consumption?