If a million dollar business sounds useless to you, be my guest.
Slimy yogurt:
‘How do you stop yogurt from being slimy?
To prevent this, make sure to heat your yogurt to around 200°F, then cool it to around 115°F before adding the culture. It also helps if you can keep the yogurt above 100°F as it cultures’
I take your wisdom, many thanks. @Belgian_Pie I don’t understand Farenheight never been good with languages.
Slimy whey not yogurt
My yogurt made using Celsius
Yeah, I know it still has useful stuff in it (hence the pigs suggestion) but my point was that the individual is unlikely to find anything useful to do with it.
Personally … if I had a big compost heap, I’d put it on the compost. But I don’t so I can’t.
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Neither do I. That’s why I Google 100F to Celsius ( How much is 100 degrees Fahrenheit in Celsius ? 100°F = 37.78 °C .)
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Cool 
easy way for me to remember is 88c then cool to 44c and keep around the 33c
My last place I had a compost bin on the roof, man compost composts very quickly here, with the heat and humidity.
Making me think could put one on balcony 
where I am now.
Of topic I know but just bought a Parsley plant at flower market 90nt I just can’t grow it here, it looks banging I don’t know how they grow em here.
Big muscles 
Whey is mostly water though. It’s like 1% protein or something, and I guess the rest is lactose. You’d have to drink liters of the stuff to have any noticeable impact on your protein intake. It works well for pigs because they often get a bare-minimum ration of low-quality protein, so it really makes a difference.
If the parsley looks like it’s struggling, you might want to try putting it in the fridge at night (unless you run your fridge really cold, in which case it’ll do more harm than good). I bought parsley by mistake a while back and it really didn’t like the heat. Chilling it during the night make it perk up a bit. Most temperate-climate plants can cope with high daytime temperatures as long as nighttime temperatures are cooler.
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Good point, found this:
Nutritional value per 100 g (3.5 oz)
Sugars 5.14 g
Fat 0.36 g
Protein 0.85 g
Minerals Quantity %DV †
Does not seem worth using for anything much.
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I did it, myyyyyyyyyyy…
Whey protein after workout? That’ll never take off
https://www.google.com/search?q=whey+protein&client=ms-android-samsung-ss&prmd=imsvn&sxsrf=ALiCzsYluZs6mghpDUtS9XJWDdmEF5Nplg:1662198978977&source=lnms&tbm=shop&sa=X&ved=2ahUKEwjdk8Ddrfj5AhWdxIsBHRrEAMwQ_AUoA3oECAIQAw&biw=360&bih=659&dpr=3
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@finley is right may as well bin it
Does this mean body builder capsules are a bit of a scam?
Whey powder for sports is processed to have fewer carbs and more protein.
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It’s has been fully dehydrated. They process hundreds of liters of the stuff to make one tub of whey protein powder.
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Get your ON 30g per serving (total 55 servings) protein from Costco for around $1900 NTD delivered. Vanilla or Chocolate. I prefer Chocolate. Much cheaper than anywhere else IMO.
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Capsules are so expensive…
They don’t add protein to feed here?
In high school I often had to take the pickup to the feed store to get varies feeds, and one component was always protein pellets. I’m pretty sure pig feed was always mixed to about 20% protein.
If you are looking for quality protein just eat a can of tuna fish. Besides tuna fish I eat a lot of chicken. Both of these have plenty of protein. You need nothing more than this. I get steamed breasts from 711 or fried wings etc from tkk. The skin and oils it’s cooked in are good for your lipid needs. The proteins are great for building or maintaining skeletal muscle. Both of these make up the bulk of my protein intake.
The July numbers must have been off.
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Tuna is great but you may not want to eat it every day. I think all these sea animals have metals in them and whatnot. Chicken is great but eggs are king.
Whey protein is known for being easily and quickly absorbed, so supposedly is faster on the uptake right before/after muscle breakdown (such as with weight lifting). That is why weight lifters drink protein shakes and do not chew on chicken breast in the gym.
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