Hey, thanks for the info. I apprecate it.
 
Robin
 
 
In a message dated 1/20/2010 11:02:15 A.M. Eastern Standard Time,  
[log in to unmask] writes:

Remember  Miss Muffet separating her curds and whey? If you made panir, that
cheese  used from Turkiye to India, you'd bring milk to a boil, then add an
acid  such as citric acid, vinegar and suddenly curds would form. Those  are
isolated off into a colander lined with cheese cloth and pressed to  form
solid 'cheese'. The pot would have a slightly milky white liquid left  -
that's the whey.

I buy big jugs of whey isolate from  www.vitacost.com. Isolate is far lower
in ionized cholesterol, while mixing  with lecithin prevents absorbing it. I
go through 5 pounds minimum per  month. 

For mixing whey and egg white, protein factory is likely the  cost-effective
solution. Egg white is not a major sales item, hence can be  pricey when
branded.

-----Original Message-----
From: Paleolithic  Eating Support List [mailto:[log in to unmask]]
On Behalf Of  Robin Temple
Sent: Wednesday, January 20, 2010 9:48 AM
To:  [log in to unmask]
Subject: Re: Protein  drinks

Ken,
Thanks for the clarification. I had been using a  whey protein powder from
Dr. Mercola's web site. I was happy w the product.  It is made from milk of
grass fed cows and contains no casein to my  knowledge. 



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