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Have you ever heard of curds and whey, like in the nursery rhyme about little miss muffet sitting on her tuffit? Well, milk has different parts that are used in different ways.
Without going into detail about what each part is made of, I'll explain it.
When you skim the cream layer off of milk and churn it, the liquid part, (whey) separates from the fat, (butter.)
When you let milk sour, the whey separates from the thicker part and depending on how you processed it you can get sour cream, cottage cheese, or cheese.
That whey is very nutritious. I believe they use it in some natural protein drinks.
I use it to lacto-ferment food.
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