sour cream/cottage cheese/cream cheese?

[Guest guest]

In a message dated 6/23/02 10:32:27 AM Central Daylight Time, @...

writes:

> What do I have after letting raw milk separate for 4-ish days. The liquid

> is whey, I know. That turned out fine this time. But the " curds " on top

> our yellowish orange and white. Not as hard as store bought cream cheese,

> not as curdy as cottage cheese and tastes pretty icky by itself. Can I

> make it into something and is it good for us?

>

> Thanks from a novice.

> Braun

Strain off the whey, add some salt and garlic or other herbs, put it in a

cheesecloth, hang it up for a couple of days until it gets firm. Or get as

much whey off as you can, add the spices/herbs and eat it that way. Just the

curds alone are not much of a taste treat at all.

Belinda

[Guest guest]

What do I have after letting raw milk separate for 4-ish days. The liquid is

whey, I know. That turned out fine this time. But the " curds " on top our

yellowish orange and white. Not as hard as store bought cream cheese, not as

curdy as cottage cheese and tastes pretty icky by itself. Can I make it into

something and is it good for us?

Thanks from a novice.

Braun

@...