Re: Soaking Grains

"I'm assuming it's like the yogurt whey I've been reading about in these other forums, and like you said in your response, where I strain it with a cheesecloth. Is that right?"

If you make your own from raw milk (rather than yogurt) you will probably want quite a few layers of cheese cloth. With the raw milk method, more milk solids will be suspended in the whey and I think you want to keep as much of that out of the final product as possible (At least, I notice the whey starts growing mold a LOT sooner if it is cloudy from milk solids.

"And then I'll be left with liquid (whey) and the cheese-like stuff I've been reading about? If that is right, can you use the cheese like regular cream cheese and do you store it in the fridge at that point?"

Oh, absolutely! It will not be as solid as regular cream cheese, though. I use it the way I do any fresh cheese . . . usually added to a pasta or rice and vegetable menage. Or added to eggs.
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