CheeseForum.org » Forum

GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Coagulation => Topic started by: knipknup on November 22, 2012, 01:10:08 AM

Title: Whey and b-linens
Post by: knipknup on November 22, 2012, 01:10:08 AM

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?

Thanks.

Title: Re: Whey and b-linens
Post by: linuxboy on November 22, 2012, 01:45:12 AM

What does it taste like? If it tastes fine, use it.

Title: Re: Whey and b-linens
Post by: AndreasMergner on November 22, 2012, 02:06:49 AM

People do eat the B linens that is on the cheese.  How is it different than in the whey?