Quick ? making cream cheese and whey

[Guest guest]

I'm doing this for the first time with a 1/2 gallon of raw milk. I put the whole

thing in a 2 qt.

mason jar and it's been on my counter for 3 days. Today it's at the point where

there's about

an inch of whey at the bottom, and the clabber(?) is all um, congealed and

visibly slides

around inside the jar. Is this thing done? How do I tell? It certainly smells

like cream cheese,

but the recipe said a 1/2 gallon should yield 5 cups of whey, and it just

doesn't look like I'd

get that much. I know the kitchen's been a little cooler than ideal probably,

but...

Help?

Thanks!

[Guest guest]

when you strain it you will get more whey, the whey from the bottom and also the

whey in

the clabber.

>

> I'm doing this for the first time with a 1/2 gallon of raw milk. I put the

whole thing in a 2

qt.

> mason jar and it's been on my counter for 3 days. Today it's at the point

where there's

about

> an inch of whey at the bottom, and the clabber(?) is all um, congealed and

visibly slides

> around inside the jar. Is this thing done? How do I tell? It certainly smells

like cream cheese,

> but the recipe said a 1/2 gallon should yield 5 cups of whey, and it just

doesn't look like I'd

> get that much. I know the kitchen's been a little cooler than ideal probably,

but...