Old Whey?

[so lucky]

I left whole raw milk out at room temperature to create cream cheese and whey, ala Nourishing Traditions. It said to leave the milk sit out for 1 to 4 days, I think. I forgot about it, and let it sit out for about 9 days. It separated nicely, but I am wondering if the whey is still useable (in fermenting vegetables)? I was sure someone on this forum will know. I strained it and refrigerated it. Couldn't stomach the cream(?)cheese that was left, so I fed it to the chickens.

 

[BirdBrain]

I bet it's fine. Taste a bit. If it doesn't taste off then it is probably fine. It lasts in the fridge for about 6 months.

 

[snapshot]

I brought home some whey from the dairy and let it set out about a week and then froze it in ice cube trays since I hadn't used it. It has been in my freezer for about a month and I used some yesterday to make bread. Turned out great! One the down side, since I have been low gluten and then gluten free for a month or so I found I can't eat bread anymore without a reaction. Only ate a little and broke out in hives and started my asthmatic cough. Guess it's cornbread for me!

 

[so lucky]

That old whey smelled really bad but since I didn't know what it was supposed to smell like, I put it in the fridge. This week I put out some more raw milk and left it 4 days. It smelled much better after letting it separate, so I guess the other was bad. Now I have a good batch, and I can make kraut using whey, instead of double salt. I have been so busy babysitting two grandkids, 3 and 5 years old, I have let my SS projects slip by the wayside for a while. Sure will be glad when my son finds a sitter! I'm too old for this!!!