Question, it just came to me. What if I take my whey and add honey, can I ferment those two? And ot what about adding raw honey to raw milk and let the honey and raw milk clabber? Would that make sweeter clabber and or sweeter whey?
I don't know the answer to your questions from experience, but just thinking through it and kind of brainstorming with you, I would not add the honey ahead of time because Honey has antibiotic properties that could kill the organisms that cause the fermentation and such. That's one, and the first, thought that I had. Second thought is just to give it a try and see what happens. I think you definitely add some honey after it's clabbered in order to add sweetness and have it be super yummy.
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Why do some other dairy farmer say to put keifer grains into the raw cream to make sourcream? Whats the difference?
Mine isn't working, I left it out longer and it tastes terrible
I cant really hear you , the speakers aren't working
Omg the cow
Question, it just came to me. What if I take my whey and add honey, can I ferment those two? And ot what about adding raw honey to raw milk and let the honey and raw milk clabber? Would that make sweeter clabber and or sweeter whey?
I don't know the answer to your questions from experience, but just thinking through it and kind of brainstorming with you, I would not add the honey ahead of time because Honey has antibiotic properties that could kill the organisms that cause the fermentation and such. That's one, and the first, thought that I had. Second thought is just to give it a try and see what happens.
I think you definitely add some honey after it's clabbered in order to add sweetness and have it be super yummy.