anybody got advice on fermented cheese whey?

[drinkycrow]

So I've been looking for something that I didn't try to get drunk off of yet and I found a drink called blaand that will either taste awesome or kill me http://en.wikipedia.org/wiki/Blaand but there's not much to be said about the actual process involved except that cheese whey was dumped into an old wine cask and in a couple of weeks you got blaand (gotta love those amazingly specific directions. ) It seems that there is either a yeast capable of utilizing lactose instead of sucrose or some kind of microbial double team going on there, converting lactose to sucrose and the yeast living off that, but frankly I'm taking shots in the dark here so help would be very welcome.

[Bagasso]

Here is a more detailed explanation. They use a special yeast called Kluyveromyces fragilis.

http://nzic.org.nz/ChemProcesses/dairy/3H.pdf

[maheel]

bit more for you

http://www.rurdev.usda.gov/rbs/pub/RR214.pdf" onclick="window.open(this.href);return false;" rel="nofollow


maybe tim and tickle will give it a run next season ? lol

[drinkycrow]

Wow, that was fast ! Thanks a million for the links but now the search begins for an obscure and most likely stupid expensive yeast . Well if all turns out right I'll be sipping whey wine and hopefully have a starter culture to boot.

[blind drunk]

There's some stuff here s well -

http://homedistiller.org/forum/search.php?keywords=whey

[drinkycrow]

[*]

There's some stuff here s well -

http://homedistiller.org/forum/search.php?keywords=whey

I really should start searching before I ask questions. I'm still abit confused though, will kefir grains mixed in with whey make the blaand or am I missing something. Also, will the blaand get anything from some charred oak staves?

[Reaverman]

I used wine yeast with my batch, and the results weren't bad at all!