Question about whey from cheesemaking

[memuench]

Sandor mentions in his Rennet Cheese instructions that the whey by-product of cheese making can be used in fermentation (p.86 Wild Fermentation).

I just made the Farmer Cheese (p.83) and wondered whether the whey from that recipe can be used in the same manner in other fermentations, even though vinegar was used to curdle the milk rather than rennet and even though the milk was not cultured before cheesemaking as it is in the rennet cheese instructions.

I also wondered if it would it make any difference if I added some yogurt whey to the "vinegar-whey" I just made and let it sit out a while. Would it culture that way?

Does anyone know?

Thanks for any help you may be able to provide!