Re: What went wrong with my whey? Mike

January 20, 2006

Thanks for the info. The whey tasted kind of sour. Is that normal for whey?

jafa

Anton <michaelantonparker@...> wrote: [Jafa] I

attempted to make whey from raw milk. Set it out on my

counter for about 5 days. The only thing that separated were the

curds. My house is always around 68 degrees. When I strained it,

the portion in the bowl looks white like milk and is sour tasting.

When I have made it before, the portion in the bowl was kind of a

yellowish color - like whey supposed to be. What did I do wrong?

Should I have left it out longer before straining? How does one know

when to strain?

[Mike] When you say the only thing that separated was the curds,

that's the only thing that's supposed to or ever will separate! What

you got was simply whey with a little bit of milk solids left in it to

give it a white color instead of yellow. To get a purer whey you

would just need to use a finer straining cloth. However, for almost

all purposes it doesn't matter whether you have a little bit of milk

solids left in it, and what you have is perfectly good one whey or

another. It will work just the same in any NT recipe and it will taste

just as good as a refreshing nutritious drink.

In fact, if you let the milk separate and then shake it up without

straining at all, the resulting fermented milk (called " clabber " ,

similar to yogurt and kefir and often quite delicious) can be used

just as well as whey for most purposes. The logic behind straining it

is generally that the whey alone is sufficient for those purposes and

so the curds can be enjoyed separately in any of hundreds of different

cheese variations.

As far as when to strain, anytime after the curds separate is fine.

Mike

SE Pennsylvania

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January 21, 2006

[Jafa] Thanks for the info. The whey tasted kind of sour. Is that

normal for whey?

[Mike] Definitely. It's being separated by fermentation and fermented

foods are usually sour. It's normally sour for the same reason yogurt,

kefir, etc are normally sour. As I recall, you let it sit for a long

time and the longer it ferments the sourer it gets as more sugar is

converted to lactic acid. Often it only takes a day or two to

separate, but there's no problem with letting it go for longer, even a

few weeks if you were lazy or just wanted it extremely sour.

Mike

SE Pennsylvania

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