Guest guest Posted April 22, 2004 Report Share Posted April 22, 2004 yeah - the yoghurt route is usually the whey I go! Nanette > 1st Time " Making " Whey > > > I'm trying this for the first time and have some questions. Tried > searching through this archives on here, found a few of the > discussions, but I'm still confused. > > I've got the raw milk in a container on my counter. Has been > sitting for a couple of days now. The cream has separated from > the liquid...but straining it through a cloth lined-strainer only > resulted in all of it mixing back together. > > Are you supposed to skim off the cream and wait for the liquid to > separate further or what? > > Seems like it would be easier to just separate the whey from > yogurt. > > Thanks for any input! > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2004 Report Share Posted April 22, 2004 so what's the deal with using raw milk then? > yeah - the yoghurt route is usually the whey I go! > > Nanette > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2004 Report Share Posted April 22, 2004 Hi there... Per Katja's guidance...I have a tall pitcher to start with..I poured my kefir into a worn out think hankerchief and tied it onto a wooden spoon, which I laid across the top of the pitcher. It's been dripping for hours...I think I probably have at least 1 cup of whey... marie p.s. my first time too. 1st Time " Making " Whey I'm trying this for the first time and have some questions. Tried searching through this archives on here, found a few of the discussions, but I'm still confused. I've got the raw milk in a container on my counter. Has been sitting for a couple of days now. The cream has separated from the liquid...but straining it through a cloth lined-strainer only resulted in all of it mixing back together. Are you supposed to skim off the cream and wait for the liquid to separate further or what? Seems like it would be easier to just separate the whey from yogurt. Thanks for any input! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2004 Report Share Posted April 22, 2004 but if you're using plain raw milk...do you let it sit in the jar until it sours or what? because it's my understanding that it's just the cream that is separating...so you wind up with cream and " skim " milk... how do you get from that to the " cheese " and whey? --- In , " Marie P " <pollard@v...> wrote: > Hi there... > Per Katja's guidance...I have a tall pitcher to start with..I poured my kefir into a worn out think hankerchief and tied it onto a wooden spoon, which I laid across the top of the pitcher. It's been dripping for hours...I think I probably have at least 1 cup of whey... > marie > p.s. my first time too. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2004 Report Share Posted April 22, 2004 I had this problem too and I ended up cutting a circle out of a dishcloth the size of the strainer, then lining the strainer with the dishcloth and then pouring the milk through it. The dishcloth I used is a very tight weave one that came from Holland and I'm not sure if they have them here. It is not terry material either. The whey drained much more slowly and the separation was better. This was the first time I made whey from milk and used yogurt before. I was hoping that the cream cheese would be less sour than the yogurt cream cheese, but it tasted just as sour to me. Anyone know how to make better cream cheese? Maybe using kefir? Helen > From: " None o yo business. " <arkangael@...> > Reply- > Date: Thu, 22 Apr 2004 17:32:31 +0000 > > Subject: 1st Time " Making " Whey > > I'm trying this for the first time and have some questions. Tried > searching through this archives on here, found a few of the > discussions, but I'm still confused. > > I've got the raw milk in a container on my counter. Has been > sitting for a couple of days now. The cream has separated from > the liquid...but straining it through a cloth lined-strainer only > resulted in all of it mixing back together. > > Are you supposed to skim off the cream and wait for the liquid to > separate further or what? > > Seems like it would be easier to just separate the whey from > yogurt. > > Thanks for any input! > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2004 Report Share Posted April 23, 2004 nope. it's just going to be sour: you can't ask a leopard to change its spots! either learn to love the sour taste as the marker of true, unchemicalized, high-quality cream cheese, or do what i do for visitors: load it up! put in garlic, celtic sea salt, chives; rosemary and dill; raw honey and almonds, pureed berries...the possibilities are endless! -katja At 11:25 AM 4/23/2004, you wrote: >me kefir cream cheese was sour.... >Marie > I was > hoping that the cream cheese would be less sour than the yogurt cream > cheese, but it tasted just as sour to me. Anyone know how to make better > cream cheese? Maybe using kefir? > > Helen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2004 Report Share Posted April 23, 2004 me kefir cream cheese was sour.... Marie Re: 1st Time " Making " Whey I had this problem too and I ended up cutting a circle out of a dishcloth the size of the strainer, then lining the strainer with the dishcloth and then pouring the milk through it. The dishcloth I used is a very tight weave one that came from Holland and I'm not sure if they have them here. It is not terry material either. The whey drained much more slowly and the separation was better. This was the first time I made whey from milk and used yogurt before. I was hoping that the cream cheese would be less sour than the yogurt cream cheese, but it tasted just as sour to me. Anyone know how to make better cream cheese? Maybe using kefir? Helen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2004 Report Share Posted April 23, 2004 I'm sorry..I can't answer this for you...I used Kefir... Marie Re: 1st Time " Making " Whey but if you're using plain raw milk...do you let it sit in the jar until it sours or what? because it's my understanding that it's just the cream that is separating...so you wind up with cream and " skim " milk... how do you get from that to the " cheese " and whey? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2004 Report Share Posted April 23, 2004 >me kefir cream cheese was sour.... >Marie Kefir makes things sour. If you use kefiili or viili, it isn't sour. -- Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2004 Report Share Posted April 23, 2004 Thx Heidi. I don't mind that it was sour, I expected it would be since Kefir is. I'll use it for something! *S* marie Re: 1st Time " Making " Whey >me kefir cream cheese was sour.... >Marie Kefir makes things sour. If you use kefiili or viili, it isn't sour. -- Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2004 Report Share Posted April 23, 2004 any input on the original question? thanks. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2004 Report Share Posted April 23, 2004 >any input on the original question? > >thanks. What was the original question? (I'm getting old ...). -- Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 24, 2004 Report Share Posted April 24, 2004 Why is the commercial cream cheese not as sour? Helen > From: katja <katja@...> > Reply- > Date: Fri, 23 Apr 2004 09:07:52 -0400 > > Subject: Re: 1st Time " Making " Whey > > nope. it's just going to be sour: you can't ask a leopard to change its spots! > > either learn to love the sour taste as the marker of true, unchemicalized, > high-quality cream cheese, or do what i do for visitors: load it up! put in > garlic, celtic sea salt, chives; rosemary and dill; raw honey and almonds, > pureed berries...the possibilities are endless! > > -katja > > At 11:25 AM 4/23/2004, you wrote: >> me kefir cream cheese was sour.... >> Marie >> I was >> hoping that the cream cheese would be less sour than the yogurt cream >> cheese, but it tasted just as sour to me. Anyone know how to make better >> cream cheese? Maybe using kefir? >> >> Helen > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2004 Report Share Posted April 25, 2004 >Why is the commercial cream cheese not as sour? > >Helen " Cream cheese " and " sour cream " are different things ... but how sour they are depends on how long you let them ferment and what bacteria you use. Most cheeses aren't sour. -- Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2004 Report Share Posted April 25, 2004 > >Why is the commercial cream cheese not as sour? > > > >Helen > > " Cream cheese " and " sour cream " are different things ... > but how sour they are depends on how long you let > them ferment and what bacteria you use. Most cheeses > aren't sour. > > -- Heidi Jean Heidi, do you use raw milk or do you use commercial cream and bacteria ? With just raw milk sitting its always too sour for me, cheese and whey, no matter how long it goes. Helen, commercial cream cheese is made from an enzyme culture starter you can get from home cheesemaking suppliers. Wanita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2004 Report Share Posted April 25, 2004 >Heidi, do you use raw milk or do you use commercial cream and bacteria ? >With just raw milk sitting its always too sour for me, cheese and whey, no >matter how long it goes. Helen, commercial cream cheese is made from an >enzyme culture starter you can get from home cheesemaking suppliers. > >Wanita I put some kefiili in some cream. After a day it gets nice and thick, then it stays in the fridge for months (if it doesn't get eaten! it goes pretty fast nowadays). It is only very slightly sour. Everyone eats it on tacos and baked potatoes, but I also use it to make ice cream. Actually a new non-NTers liked it so much that they went home with kefiili cultures JUST to make kefiili cream. It's the best " sour " cream I've ever had. Makes great salad dressing too (mix with water, oil, spices). To make " cream cheese " I just strain the kefiili in a coffee filter. It's not sour either ... one could use cream, I just use milk-kefiili because that is rich enough. I use pastuerized milk, but I'd guess it would be the same with raw. -- Heidi Jean Quote Link to comment Share on other sites More sharing options...
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