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Home Cooking

Whey lacto-ferment to preserve mayo?

CookingChemicalEngineer | Nov 12, 201904:59 PM     7

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.

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