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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