Re: Making Whey/Cream Cheese

[Guest guest]

You need to wait for the whey to seperate ( you will notice this by

seeing a clearish liquid within ad aroudn the milk.

after u strain it the colour is usually a littel yellowy, or a dirty

water colour is another wya to explain it.

On the cream cheese kind of things this is the real mccoy.

The cream cheese you purchase int eh shops is nothign at all like it

was originally.

> Hi! I am new to the group and to Nourishing Traditions. We began

> getting raw milk about two and a half weeks ago, then I attended a

> Nourishing Traditions workshop the other night and bought the

book.

> We are very excited about all this, but have a lot to learn! I

> haven't read the whole book yet, but am working on it.

>

> I tried to make whey and cream cheese this weekend, but I don't

think

> it worked out. I put raw milk (leftover from making butter, but

not

> cultured) out on Friday at noon (Is this considered

buttermilk?).

> Today, Sunday, I checked it -- it smelled sour had separated at

the

> top -- there was thick, yellowish stuff about 1/2 an inch from the

> top and just below it was a fairly clear line, then it was milky

> below that to the bottom of the jar. I went about straining it,

but

> the " whey " was milky and opaque, not clear. The curds tasted very

> sour and not at all like cream cheese.

>

> Can anyone explain what I did wrong? Maybe I should have waited

for

> more separation? Should the cheese taste really sour?

>

> Any help would be most appreciated. Thanks!

>

> Ellen

[Guest guest]

If the milk was what separated from the butter, it isn't milk, it's

buttermilk, and you can't use it. Also, the " separation " isn't visible, it

isn't like the separation of cream and milk. I think the curds tend to fall

to the bottom actually, or at least be suspended in the whey.

Here's what you need to do: get a container of fresh, raw, _whole milk_ (what

you would just drink as milk, not cream or buttermilk), don't even bother

opening the seal, and let it sit at room temp for three or four days.

That should work.

Chris

In a message dated 10/14/02 1:55:13 AM Eastern Daylight Time,

ellen_davin@... writes:

> Hi! I am new to the group and to Nourishing Traditions. We began

> getting raw milk about two and a half weeks ago, then I attended a

> Nourishing Traditions workshop the other night and bought the book.

> We are very excited about all this, but have a lot to learn! I

> haven't read the whole book yet, but am working on it.

>

> I tried to make whey and cream cheese this weekend, but I don't think

> it worked out. I put raw milk (leftover from making butter, but not

> cultured) out on Friday at noon (Is this considered buttermilk?).

> Today, Sunday, I checked it -- it smelled sour had separated at the

> top -- there was thick, yellowish stuff about 1/2 an inch from the

> top and just below it was a fairly clear line, then it was milky

> below that to the bottom of the jar. I went about straining it, but

> the " whey " was milky and opaque, not clear. The curds tasted very

> sour and not at all like cream cheese.

>

> Can anyone explain what I did wrong? Maybe I should have waited for

> more separation? Should the cheese taste really sour?

>

> Any help would be most appreciated. Thanks!

____

" 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

[Guest guest]

In a message dated 10/14/02 10:19:17 AM Eastern Daylight Time,

ChrisMasterjohn@... writes:

> If the milk was what separated from the butter, it isn't milk, it's

> buttermilk, and you can't use it.

To clarify, when NT refers to " buttermilk " it usually means _whole milk_

cultured with a buttermilk culture, according to the whole milk buttermilk

recipe. I'm pretty sure regular buttermilk leftover from butter wouldn't

work right for whey and cream cheese, but I might be wrong.

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