Re: Making Whey - screw the lid on the jar?

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In a message dated 9/2/02 12:11:42 AM Eastern Daylight Time,

tomsnames@... writes:

> Hi. In the book NT, on making whey and cream cheese, it says to put

> the raw milk in a clean (mason) jar. But it doesn't say what to do

> after that. Should the jar have the lid screwed on? Or do you leave

> the jar open to the air? Or do you put a towel over the wide mouth

> covering? Anyone know the correct answer? The book also says to leave

> the jar out 1-4 days. I've read some other posts where people were

> not getting results after 5 days. Why would it take longer?

I made mine by putting a sealed half gallon of raw milk, which comes in a

glass container with a sealed plastic cap, the kind where you pull the tab

and it pulls a strip off around the bottom circumfurance of the cap, on the

counter, and it worked fine, so I assume it doesn't need too much air. I

left mine out for three days and it worked fine, however, if you want the

cheese from it, it might be best to leave it out for the full four days to

make straining it easier.

chris

____

" What can one say of a soul, of a heart, filled with compassion? It is a

heart which burns with love for every creature: for human beings, birds, and

animals, for serpents and for demons. The thought of them and the sight of

them make the tears of the saint flow. And this immense and intense

compassion, which flows from the heart of the saints, makes them unable to

bear the sight of the smallest, most insignificant wound in any creature.

Thus they pray ceaselessly, with tears, even for animals, for enemies of the

truth, and for those who do them wrong. "

--Saint Isaac the Syrian