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Optimum Nutrition Gold Standard Whey Protien
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<blockquote data-quote="BigTex" data-source="post: 265412" data-attributes="member: 43589"><p>Sergio, have you ever lived on a farm? If you had you would understand that whey is about as natural as you get. My wife's grandfather use to take the milk from the cows and let it sour/curdle. It separates to a solid curd (casein) on the top and the liquid whey at the bottom. The top portion is strained to make cheese and the whey can be used to either cook or feed to the pigs. If you eat any dairy products you were most likely consuming whey and casein. To get whey powder you just have to dehydrate the liquid and put it in a blender to get a nice natural powder. My wife just did this yesterday with a gallon of whole milk. She got a 3/4 gallon of a real nice cheese and the other 1/4 gallon of liquid whey. I used it this morning to make pancakes. My wife even puts it in her coffee.</p><p></p><p>Here you go......1 quart of liquid whey and 2lbs of a nice white mozzarella cheese. Mozzarella chess goes for $7-$15/lb here in the USA so my wife made 2lbs out of a gallon of whole milk we paid $2.35 for. Plus, the quart of liquid whey that is very good to use with cooking.</p><p></p><p><img src="https://i.postimg.cc/nVSQJL8h/whey-2.jpg" class="bbImage" alt="" data-url="https://i.postimg.cc/nVSQJL8h/whey-2.jpg" style="" /></p><p></p><p></p><p>You just don't get any more natural than this. My wife also makes Italian sausage and meats. </p><p></p><p>Here is a nice cheese ball and the Italian sausage is curing in the wine cooler.</p><p></p><p><img src="https://i.postimg.cc/J7YH9jrW/cheese-and-sausage.jpg" class="bbImage" alt="" data-url="https://i.postimg.cc/J7YH9jrW/cheese-and-sausage.jpg" style="" /></p><p></p><p>Here is the small bowl of cream cheese</p><p></p><p><img src="https://i.postimg.cc/hPbvKxgj/IMG-20230924-155420925.jpg" class="bbImage" alt="" data-url="https://i.postimg.cc/hPbvKxgj/IMG-20230924-155420925.jpg" style="" /></p><p></p><p>Whats left of a loaf of home made bread, using whey liquid. This is all natural food, no additives, no gums, it just doesn't get any better than this.</p><p></p><p><img src="https://i.postimg.cc/GhqBkYff/bread.jpg" class="bbImage" alt="" data-url="https://i.postimg.cc/GhqBkYff/bread.jpg" style="" /></p></blockquote><p></p>
[QUOTE="BigTex, post: 265412, member: 43589"] Sergio, have you ever lived on a farm? If you had you would understand that whey is about as natural as you get. My wife's grandfather use to take the milk from the cows and let it sour/curdle. It separates to a solid curd (casein) on the top and the liquid whey at the bottom. The top portion is strained to make cheese and the whey can be used to either cook or feed to the pigs. If you eat any dairy products you were most likely consuming whey and casein. To get whey powder you just have to dehydrate the liquid and put it in a blender to get a nice natural powder. My wife just did this yesterday with a gallon of whole milk. She got a 3/4 gallon of a real nice cheese and the other 1/4 gallon of liquid whey. I used it this morning to make pancakes. My wife even puts it in her coffee. Here you go......1 quart of liquid whey and 2lbs of a nice white mozzarella cheese. Mozzarella chess goes for $7-$15/lb here in the USA so my wife made 2lbs out of a gallon of whole milk we paid $2.35 for. Plus, the quart of liquid whey that is very good to use with cooking. [IMG]https://i.postimg.cc/nVSQJL8h/whey-2.jpg[/IMG] You just don't get any more natural than this. My wife also makes Italian sausage and meats. Here is a nice cheese ball and the Italian sausage is curing in the wine cooler. [IMG]https://i.postimg.cc/J7YH9jrW/cheese-and-sausage.jpg[/IMG] Here is the small bowl of cream cheese [IMG]https://i.postimg.cc/hPbvKxgj/IMG-20230924-155420925.jpg[/IMG] Whats left of a loaf of home made bread, using whey liquid. This is all natural food, no additives, no gums, it just doesn't get any better than this. [img]https://i.postimg.cc/GhqBkYff/bread.jpg[/img] [/QUOTE]
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Optimum Nutrition Gold Standard Whey Protien
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