Extreme Bokashi - make your own innoculant

[soundsgood]

AND...others in different circumstances are adding posts--many of whom started using EM's here--with streamlined Bokashi compost production tips and tricks. Oh. Well. "Others"? "Many"? So far EQ's added some smart ideas (as usual), but I feel quite sure others will since this is fabulous old-time garden tech.

[liquidambar]

Bigblueyes, If I freeze my whey and then thaw it out - can I use it to make the yogurt?

This is great! I have been ordering the packs of thermophile- or using a cup of my old yogurt to make new yogurt- but some times it gets all eat up before I know it.

How could I not have thought of that!
That is ingenious!

[biigblueyes]

I'm not familiar with using whey to MAKE yogurt - I believe whey is what's left when you strain your yogurt to make cheese.

But as to whether you can freeze whey, I found this:

16 Ways to Use Your Whey | The Prairie Homestead

freeze whey for future use. Try putting it in ice cube trays or small cups to make the proper portion sizes. Then pop out the frozen cubes and store in a baggie.

But you're not relying on the bacteria, you're using it for flavor.

[biigblueyes]

Make ricotta. Ricotta cheese is traditionally made from whey. And it’s so incredibly easy! However, this will require the whey to be heated to 200 degrees, so all the raw enzymes will be lost. Fias Co Farms has an excellent ricotta tutorial. It’s heavenly in homemade lasagna.

...

[irene]

We don't use dairy but instead make our own soy milk. We clabber/ferment part of it and the ferment easily separates itself into whey and solids. I'm wondering if soy whey would work as well as yogurt whey. It's somewhat less sour than most yogurts, but definitely tangy.

[soundsgood]

Serendipity! Just had my first mozzarella fail yesterday, but the resultant whey made a couple ounces of ricotta that tasted great on top of last night's tomatoes. The after-ricotta whey I tried as a face wash twice since I'll be away starting mid-morning and didn't have time to do more with it. Mmmm. Good. Skin soft.

Thanks for the Prairie Homestead whey link, BBE, will be using it as I hone those mozzarella skillz.

[liquidambar]

Thanks for the homestead thing.

I use it in baking.
I have the sweet whey. I was going to make cheese but the Greek yogurt was such a hit with the family -- I am having trouble just keeping that in the refrig.

There is a lot of whey. The berry smoothies seems to take care of most of it. I make it berry smoothies and whey and freeze it.

[biigblueyes]

Y'all are making me wish I still had my yogurt maker. . . . But 3 of my grandbabies are getting homemade yogurt, so it's all good.

[ord]

First of all - thank you for this great thread, learned many new things.
Second, I just wanted to share my experience. As I still struggled finding the best material to use in bokashi making (ended up using sawdust from a local carpenter) I did this: I absorbed some old bread in LB+brown sugar + some water (approximately 1:1:6). I put it in two layers in a small plastic box (Ovaltin..) put my daily compost from the kitchen there. I shake it a bit and gave it a week. I then opened the box and all was kinda pickled.
I buried it in the ground and hope it will become compost...

[biigblueyes]

It will become compost!