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Originally Posted by palani
Henry
What proportion juice and water to the 1/3 cup of whey? Is it like a quart each or a gallon each?
Also, is it left in a cool place like a basement or root cellar or on a kitchen counter? Is it covered with cheesecloth or a screw on lid on or a water seal like they use to make wine? How do you keep bugs from getting in?
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Let me get the recipe from my wife, and I will post it.
You use an airtight lid in glass jar, on the countertop.
We eat the bugs... (Just kidding)
Henry Franklin