Hi, I've finally started making my own mayo (bog knows why I waited until this year), and several of the recipes I've reviewed mention that by mixing in a tablespoon of whey after blending and leaving it on the counter for ~ 12 hours to ferment, the whey fermentation will stabilize the mayo from what (otherwise) would be about a 10 day in-fridge shelf-life to at least a few months.
What none of these recipes have mentioned is the source of the whey. My whey is produced by heating milk and acid-curdling out cheeses (paneer, fake ricotta).
My question is whether this whey still is capable of lacto-fermenting the mayo? My assumption is that it is not, because the milk was heated to near boil in the cheese-making process.
Am I correct in thinking that my typical whey is worthless for preserving mayo etc?
Thanks for any thoughts.
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...