Whey is used for alot of recipes as a starter culture for lacto fermented fruits and vegetables, soaking grains and as a starter for various beverages.
Whey can be used using piima milk, whole-milk buttermilk, yoghurt or raw milk. Personally, because of my busy schedule, I like to use a good quality commercial plain yoghurt for this recipe. With the milks, you have to wait 1 – 4 days for separation into curds and whey to occur.
CLICK HERE for a simple whey recipe to use in your lacto-fermentation.