Guest guest Posted May 25, 2004 Report Share Posted May 25, 2004 Ok, I've had my milk sitting in the cupboard for about 4 days and it is now thicker with pockets of whey, but it is still quite thin. How thick will it get before I need to strain it? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2004 Report Share Posted May 26, 2004 -- what is the temp in cupboard? How much and what starter did you use? Did you warm the " milk " some when you innoculated(up to around 90F or so)?Isn't the coagulated stuff pretty thick? Strain it before it gets moldy to the naked eye and I would guess that to be at day 2 or day 3 at the most, depending on several things.. To make cream cheese don't you use cream instead of milk? (now that you got me thinking about it). So all the milk in with the cream will keep the stuff thin 'til you strain it. the cream should rise to top though and you could probably skim it leaving " milk " behind provided it hasn't gotten too sour for you now. I imagine it has. Hope this answers some questions. I intended to bring my NT book in tonight to find recipes for sour cream but forgot it or I'd look up recipe for cream cheese. Dennis In , " amandasiemens " <amandasiemens@y...> wrote: > Ok, I've had my milk sitting in the cupboard for about 4 days and it > is now thicker with pockets of whey, but it is still quite thin. How > thick will it get before I need to strain it? > > Quote Link to comment Share on other sites More sharing options...
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