Guest guest Posted May 22, 2004 Report Share Posted May 22, 2004 Hi all, I am new to this group and this way of eating, so I feel I don't half know what I'm doing. I am trying to make cream cheese from raw milk. It has been sitting on the counter for 2 days now at about 80 degrees.It has just separated into curds and whey. I did not take the cream off the top. Anyway, at first it had a yeasty smell, like homemade bread dough, but now it smells kind of alcoholic, although it is not a particularly bad smell. Is all this normal, and do you think it will be safe to eat, once it's strained? Thanks for any advice. Jolee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 23, 2004 Report Share Posted May 23, 2004 Sounds perfect Abby cream cheese help Hi all, I am new to this group and this way of eating, so I feel I don't half know what I'm doing. I am trying to make cream cheese from raw milk. It has been sitting on the counter for 2 days now at about 80 degrees.It has just separated into curds and whey. I did not take the cream off the top. Anyway, at first it had a yeasty smell, like homemade bread dough, but now it smells kind of alcoholic, although it is not a particularly bad smell. Is all this normal, and do you think it will be safe to eat, once it's strained? Thanks for any advice. Jolee Quote Link to comment Share on other sites More sharing options...
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