making whey without starter culture

[Guest guest]

does anyone who makes whey and cream cheese with RAW milk use the pima

culture suggested in the NT recipe? or do you just let your raw milk sit out

and separate without the help of any cultures? does anyone NOT use starter

culture to make *goat's* milk whey and cream cheese?

sally writes that you don't need a starter culture if you use *fresh* raw

milk...i wonder how *fresh* it needs to be? i have a container that was

delivered to the store last weds and would like to make whey for sauerkraut.

is this OK? or should i wait until the next delivery and use *really* fresh

raw milk?

i've been so frustrated because i made kefir whey in the past, but the

nature of my grains has changed and i can't seem to get good whey from them

anymore

Suze Fisher

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