Comment: One option...

In post: Beet Kvaas – Bang-Up Bacteria

In reply to comment: Tisha! This is so awesome (see in situ)

One option...

Submitted by Ed Thinking on Tue, 01/29/2013 - 14:35. Permalink

Whey is what's left over after your curdle the solids out of milk. When you make tofu the same thing happens. You get the solids (tofu) and a transluscent liquid. You could use this for the whey substitute (and cut down the liquid). If you need it "sweet" just use water with a little soymilk in it for sweetness (whey is slightly sweet and slightly acid)

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