Raw, A2 and 100% grass & pasture fed, just like all our dairy products!
Some recipes call for 'acid whey', and some call for 'sweet whey'. As we are into the cheesemaking season again, the whey we draw off now from this process, is known as 'sweet whey'.
Both types of whey are perfect for fermenting. But you will find 'sweet whey' keeps fresh far longer (for weeks) in your fridge.
Whey is a valuable nutritious product - thought to be helpful for rehydrating, building muscle mass whilst losing fat, for reducing high blood pressure and inflammation. Containing all the essential amino acids, it is refreshing, easily digested and utilised by the body.
It's fun discovering the many uses for whey - a cupful of this in your stockpot causes the bones to release more nutrients into your stock; substitute milk for whey in many recipes, eg, pancakes; dilute & feed it to your plants, especially your acid-loving ones; for pets & poultry it makes a healthy meal; it's even beneficial for 'feeding' the compost heap; it makes a nourishing shampoo or conditioner, or try activating your favourite fermenting recipes with it - and there's more!