[Sca-cooks] What to do with whey?

[yaini0625 at yahoo.com]

I am on the road again and don't have immediate access to my files. But, check out Jo's Icelandic recipes. She's has the modern take on period recipes. She is also open to questions. I have gone to her for questions in the past. I believe she has a section on whey in the archives. She has two sites. The blog is the most current.
There is also Stephan's Flogium.
Alina the Saami

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-----Original Message-----
From: Jennifer Lynn Johnson <karstyl at gmail.com>
Sender: sca-cooks-bounces+yaini0625=yahoo.com at lists.ansteorra.org
Date: Mon, 21 Jun 2010 13:26:20 
To: Cooks within the SCA<sca-cooks at lists.ansteorra.org>
Reply-To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] What to do with whey?

> So what _is_ whey good for?
>
> Liutgard

Preserving Meat. I have read quite a bit about this practice in Iceland, I
keep on meaning to experiment with it. I am not sure if I should cook the
meat before or not.

There are references to barrels of whey in the sagas, presumably to store
preserved food.

-Hrefna


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