Guest guest Posted October 14, 2002 Report Share Posted October 14, 2002 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 Quote Link to comment Share on other sites More sharing options...
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