the way to whey?

Okay, so I decided to make the adjusted recipe mentioned in this post -
//www.curezone.org/forums/fm.asp?i=1709238#i


This is going to be a bit embarrasing but this is what I get for taking a course of action that is in part based on assumptions. I assumed it would not be that complicated to assemble all the ingredients, but then I discovered that beyond little Miss Muffit, I know little about whey - what is it, what is it good for? HOOH!

Friday at the local Farmer's Market I got the peppers and garlic. Today I went to the local health food store to get some whey and was not prepared for what I found; more brands and types of whey than I could shake a stick at. The really aggravating thing was ( as I stood there in the store ) was that I think they lady there helped me identify the correct kind of whey....but I never imagined that the smallest amount I could get it in was a 2 pound cannister when all I needed was 4 to 7 tablespoon. This store had all kinds of whey products, starting with numerous flavors of protein that appears to be for making some kind of protein milkshake drink. These come in a reasonably sized packet of a few ounces but nothing on the label hinted that this kind of whey helps provide the fermentation process that I suspect I'm after ( more assumptions) .

Just for sake of argument, why is this recipe adjustment using whey? I assumed that it is in part to provide the nutritional benefits from fermented stuff...and I also assumed that it is in part because the ferment will allow this chili garlic paste to have a longer shelf life.....did I miss something?

Long story short, if the kind of Whey I need is the kind that this store only sells in massive 2 pound drum, I'm okay with that.... I imagine I can find other ways to use up this much whey, but is this the stuff I'm after? Out of all the whey produdts in this HFS, this 2 pound drum is the only one that indicates it provides " sweet milk lacto bacteria ".....is this the stuff I want?