Making Whey - screw the lid on the jar?

[Guest guest]

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?

Thanks for any help.