Re: What went wrong with my whey?

[Guest guest]

Hi

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?

Thanks,

jafa

---------------------------------

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[Guest guest]

That's what happened when I tried it, too. I thought maybe I was

only supposed to use the cream. I've never successfully made whey,

so I didn't know what was supposed to happen, but it didn't look

much like what Native Nutrition described! I did soak some chicken

in it and later browned it for my dogs. It smelled wonderful while

it was cooking and the dogs loved it! I have some brisket in the

freezer to make corned beef and hope it smells as good when it's

done!

>

> Hi

>

> 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?

>

> Thanks,

>

> jafa

>

>

>

> ---------------------------------

> Photos

> Ring in the New Year with Photo Calendars. Add photos, events,

holidays, whatever.

>

>

[Guest guest]

I have found that my milk I am able to get when I go home to Maine has a

high cream content. It seems to come to the top and make a sort of seal that

prevented the milk underneath from separating. So what I do now is let that

cream rise and sour slightly to make it easier to scoop out, and then I

don't have any problem with the milk separating into the curds and whey.

_____

From:

[mailto: ] On Behalf Of haecklers

Sent: Thursday, January 19, 2006 9:50 AM

Subject: Re: What went wrong with my whey?

That's what happened when I tried it, too. I thought maybe I was

only supposed to use the cream. I've never successfully made whey,

so I didn't know what was supposed to happen, but it didn't look

much like what Native Nutrition described! I did soak some chicken

in it and later browned it for my dogs. It smelled wonderful while

it was cooking and the dogs loved it! I have some brisket in the

freezer to make corned beef and hope it smells as good when it's

done!

>

> Hi

>

> 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?

>

> Thanks,

>

> jafa

>

>

>

> ---------------------------------

> Photos

> Ring in the New Year with Photo Calendars. Add photos, events,

holidays, whatever.

>

>

[Guest guest]

Thanks... I'll try it.

zanyzingzap <zanyzingzap@...> wrote: I have found that my milk

I am able to get when I go home to Maine has a

high cream content. It seems to come to the top and make a sort of seal that

prevented the milk underneath from separating. So what I do now is let that

cream rise and sour slightly to make it easier to scoop out, and then I

don't have any problem with the milk separating into the curds and whey.

---------------------------------

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[Guest guest]

I make whey from raw milk all the time. I find it is most successful

when I use kefir grains and let it sit out about 3 days. Then I line

my wire strainer with a piece of papertowel and let it drain. The

papertowel catches the milk and cream solids and the liquid whey is

slightly greenish. I also like the flavor of kefir whey.

Ann

--- In , " haecklers " <haecklers@y...>

wrote:

>

> That's what happened when I tried it, too. I thought maybe I was

> only supposed to use the cream. I've never successfully made whey,

> so I didn't know what was supposed to happen, but it didn't look

> much like what Native Nutrition described!

[Guest guest]

[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

(I *had* to do it!)