Guest guest Posted January 5, 2006 Report Share Posted January 5, 2006 About a week and a half ago, my raw milk was starting to sour in the fridge so I put it on the counter in a closed mason jar to see what would happen. I have a yogurty looking creation and of course a lot of whey. Questions: what exactly have I made and can I assume there is little to no lactose left in it? Also can I use the whey in fermented recipes? (I usually use what I have after dripping yogurt) Thanks, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2006 Report Share Posted January 5, 2006 Curds and Whey!! You can make it into cream cheese by draining it more. Check NT it has the full recipe. YES the whey is exactly how NT tells you to make it. About a week and a half ago, my raw milk was starting to sour in the fridge so I put it on the counter in a closed mason jar to see what would happen. I have a yogurty looking creation and of course a lot of whey. Questions: what exactly have I made and can I assume there is little to no lactose left in it? Also can I use the whey in fermented recipes? (I usually use what I have after dripping yogurt) Thanks, Quote Link to comment Share on other sites More sharing options...
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