Given a paragraph about cooking, and a set of conversational questions and answers about the paragraph, say whether the passage contains sufficient information to answer the follow-up question. Say Yes if it is answerable; otherwise, say No. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix `Q:` followed by the answer prefix `A:`, and the follow-up question has a prefix `FOLLOWUP_Q:`.

Input: Consider Input: CONTEXT: I suspect it depends what kind of cheese the whey came from. Whey has all of the water soluble components of the milk. It loses the casein and fat. How much of the albumin and lactose it loses depends on the cheese. If the milk was heated enough (190F I believe) then the albumin will denature and not be in the whey. If the cheese was acidified with a bacterial inoculation then the bacteria will have converted some of the lactose into lactic acid which will both be in the whey. Riboflavin is water soluble and is what gives the whey that greenish tint.Either way- most of the nutrients that bacteria like are not in the whey and it is always highly acidic. I have personally kept whey for a couple weeks with no ill effect.I usually use my whey soon by making ricotta. If the cheese it came from didn't denature the albumin in the milk then you can gently heat the whey until the the albumin precipitates out. A gallon of whole milk makes almost a pound of mozzarella and then a little less than a cup of ricotta. That's a lasagna right there.  <sep>  Q: What is the storage life for whey? A: I suspect it depends what kind of cheese the whey came from  <sep> FOLLOWUP_Q: I've recently begun making cheese at home.### In this answer it was suggested to reserve the whey to be used in curries.

Output: Yes


Input: Consider Input: CONTEXT: While adding sugar syrups like corn syrup or invert syrup to ganache is fairly common, it will change the texture of the ganache. You'd end up with something more like a chocolate coating. If bitterness specifically is the problem, I'd suggest using a less bitter chocolate. Perhaps you can find something with lower cocoa solids that will have a smoother flavor without adding any sweeteners.Added from a comment since I remembered: A tiny amount of salt can also help to cover bitterness. You could try that.  <sep>  Q: How to sweeten ganache for a chocolate lining A: If bitterness specifically is the problem, I'd suggest using a less bitter chocolate  Q: Will adding sugar make it grainy? A: While adding sugar syrups like corn syrup or invert syrup to ganache is fairly common, it will change the texture of the ganache. You'd end up with something more like a chocolate coating  Q: What do you suggest I use to sweeten the chocolate? A: A tiny amount of salt can also help to cover bitterness. You could try that  <sep> FOLLOWUP_Q: Is there any other important information I need?

Output: No


Input: Consider Input: CONTEXT: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture.If you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra.I haven't done any tests to verify if a quick fry would then prevent it from developing slime if you then add liquid, however. If you're trying to add the okra to a soup or a sauce, you might still need to spend some time cooking it to break down the slime.  <sep>  Q: How do I quickly get okra to stop being goopy? A: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture  Q: Ok, what should it be cooked with if moisture causes it to be goopy? A: If you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra  Q: What is another way to cook okra? A: If you're trying to add the okra to a soup or a sauce, you might still need to spend some time cooking it to break down the slime  Q: How would I cook okra for a soup? A: add the okra to a soup  <sep> FOLLOWUP_Q: Great, can I fry okra in olive oil?


Output: No