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Homemade mayo

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  • Homemade mayo

    When making homemade mayo I understand that the "shelf life" can be extended quite a bit if some whey is added to the finished mayo and it's left to sit on the counter for several hours. Normally the whey is strained out of yogurt. Can the whey, if it is whey, that forms on the top of a carton of sour cream be used instead?
    Last edited by Rosemary 231; 03-18-2013, 02:47 PM.
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