Guest guest Posted September 1, 2001 Report Share Posted September 1, 2001 > The temp where you culture it determines the % of whey vs curds in the > final product. I usually get about 50/50 curds & whey. The good stuff > is in the curds too, so I don't think the final mix is very important.>> Corny, Way back in the early seventies I bought one of those yogurt making machines. I wasn't going to buy Dannon and I " attempted " to make my own. How someone can screw up making yogurt is beyond me... but it happened. It was never right. I would like to blame the little machine, and will, to save grace. When you send for your " culture " do they give you directions? Is it a lengthy procedure? As I've never seen a curd or whey other than cottage cheese curd... whats the difference? Pardon my ignorance in this area, as you can tell, I was not raised on a farm. Terri L. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 1, 2001 Report Share Posted September 1, 2001 Hi everyone, I am back from Germany, had a great time. ===== Teri, I am not Corny but I also make my own Kefir. It is so easy. All you have to do is add milk to the grains and let them sit for 24 hours. There is a Kefir group you can join. Someone always has grains to share and you can ask questions to the group. Here is the address Kefir_making Have fun and enjoy, it's great stuff. Christel Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 1, 2001 Report Share Posted September 1, 2001 Duncan Thanks for that info. Raw milk it is then! I again find myself muttering obscenities towards those * & #holes in our state governments who are responsible for outlawing raw dairy products! Corny On Sat, 1 Sep 2001 18:33:01 -0700 " Duncan Crow " writes: > The one thing I could add, but it may not be what you were looking > for is > that you can make whey from scalded milk all right, but it will not > be a > cystine donor to make glutathione with. As Dr. bounous points out in > this > book, " Breakthrough in Cell Defense " the milk must be scalded at a > much > lower temperature than the cheese and milk producers cook it at, in > order to > preserve the weak sulphur-sulphur bond that makes it a cystine > donor. > > So to make a bioavailable (undenatured) whey, use raw milk. > > ciao > > Duncan > > > --- > Outgoing mail is certified Virus Free. > Checked by AVG anti-virus system (http://www.grisoft.com). > Version: 6.0.264 / Virus Database: 136 - Release Date: 7/2/01 > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 1, 2001 Report Share Posted September 1, 2001 The one thing I could add, but it may not be what you were looking for is that you can make whey from scalded milk all right, but it will not be a cystine donor to make glutathione with. As Dr. bounous points out in this book, " Breakthrough in Cell Defense " the milk must be scalded at a much lower temperature than the cheese and milk producers cook it at, in order to preserve the weak sulphur-sulphur bond that makes it a cystine donor. So to make a bioavailable (undenatured) whey, use raw milk. ciao Duncan --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.264 / Virus Database: 136 - Release Date: 7/2/01 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 3, 2005 Report Share Posted March 3, 2005 I think I just did something really stupid. The whey is the watery part, right? And the curds are the thick part, correct? I just strained and threw out the watery part, and what I have left is the thick part. I threw out the wrong thing, didn't I? If so, I'll have to start all over again tomorrow... Jeanne (who is feeling very dumb right now) __________________________________ Celebrate 's 10th Birthday! Netrospective: 100 Moments of the Web http://birthday./netrospective/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 3, 2005 Report Share Posted March 3, 2005 No Jeanne, you didnt throw out the wrong part, what you have after you strained the whey is yogurt cheece. Very good. I do think there may be some use for the whey, if nothing else, perhaps it can be used to culture the next batch. Might want to check out Dom's Kefir site, he may have some suggestions on the use of whey. Blessings, Joe Re: [ ] Making whey I think I just did something really stupid. The whey is the watery part, right? And the curds are the thick part, correct? I just strained and threw out the watery part, and what I have left is the thick part. I threw out the wrong thing, didn't I? If so, I'll have to start all over again tomorrow... Jeanne (who is feeling very dumb right now) __________________________________ Celebrate 's 10th Birthday! Netrospective: 100 Moments of the Web http://birthday./netrospective/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 3, 2005 Report Share Posted March 3, 2005 Forgive me if someone has already asked this question........but if one has a hard time with dairy, will they be able to tolerate the yogurt cheese? Jeanne K Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 3, 2005 Report Share Posted March 3, 2005 --- Joe Shervinski <jnjs@...> wrote: > No Jeanne, you didnt throw out the wrong part, what > you have after you strained the whey is yogurt > cheece. I made it out of milk, not yogurt, and the part that I wanted was the whey so that I could make yogurt. So I think I did throw out the wrong part. :-( jne __________________________________ Celebrate 's 10th Birthday! Netrospective: 100 Moments of the Web http://birthday./netrospective/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 3, 2005 Report Share Posted March 3, 2005 Hi Jeanne: Actually, you can use the strained cheese that you have left - it will work too. That's my recipe in the files and the reason I said to use whey is that often people throw it out anyway. But unstrained or strained yogurt will work too - they all have bacteria in them. Cheers Re: [ ] Making whey > > > --- Joe Shervinski <jnjs@...> wrote: > > > No Jeanne, you didnt throw out the wrong part, what > > you have after you strained the whey is yogurt > > cheece. > > I made it out of milk, not yogurt, and the part that I > wanted was the whey so that I could make yogurt. So I > think I did throw out the wrong part. :-( > > jne > > > > > > > __________________________________ > Celebrate 's 10th Birthday! > Netrospective: 100 Moments of the Web > http://birthday./netrospective/ > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 3, 2005 Report Share Posted March 3, 2005 MOST people can tolerate the yogurt " cheese " (it isn't cheese at all - its just strained yogurt). So, if you can tolerate yogurt, you can tolerate it strained. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 4, 2005 Report Share Posted March 4, 2005 > Forgive me if someone has already asked this question........but if one has a hard time with dairy, will they be able to tolerate the yogurt cheese? > Jeanne K Jeanne, it is more likely the person will have problems with yogurt cheese as well. Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2007 Report Share Posted November 16, 2007 Hi , There is no need to let your kefir over ferment to get whey. This needlessly stresses the kefir grains because when there is separation, they have run out of food. Then they start to starve. A better plan is to always strain on time, to keep your kefir grains happy, and drain whey from the finished kefir. Line a funnel with a coffee filter and pour in the kefir. The whey will drip out in a day. You get to have cheese, too. Marilyn On Nov 16, 2007 7:12 AM, webekar88 <weber36@...> wrote: > I'd like to make some whey to use for other fermentaions, but I've > never done it before.(on purpose, anyway!!) Do I just let it over- > ferment and then strain off the whey? How long should I let it > ferment? Should I use a cheese cloth to strain or the regular > strainer? (In other words, do I have to avoid getting any milk solids > in the whey?) Any other info or helpful hints would be wonderful!! > > Thank you! > > > > -- Marilyn Kefirlady marilynjarz@... http://www.kefirlady.com http://www.youtube.com/watch?v=oeZsY7iMiqc Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2007 Report Share Posted November 17, 2007 Hi Marilyn! I have another idea to run by you! What if I put the finished kefir on the counter for a few days and let it seperate again into curds and whey. This way the curds could be allowed to get thicker so it would be easier to drain off the whey. Would that work? Would the curds that are left still be cheese? Still edible? I'm a little confused about the procedure you wrote about. I usually make 5 cups of kefir at a time. So, would a coffee filter hold that kind of weight for a couple of days? Do I need to cover everything to keep insects out? Thanks again!! > > > I'd like to make some whey to use for other fermentaions, but I've > > never done it before.(on purpose, anyway!!) Do I just let it over- > > ferment and then strain off the whey? How long should I let it > > ferment? Should I use a cheese cloth to strain or the regular > > strainer? (In other words, do I have to avoid getting any milk solids > > in the whey?) Any other info or helpful hints would be wonderful!! > > > > Thank you! > > > > > > > > > > -- > Marilyn Kefirlady > marilynjarz@... > http://www.kefirlady.com > http://www.youtube.com/watch?v=oeZsY7iMiqc > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2007 Report Share Posted November 17, 2007 Hi , On Nov 17, 2007 3:22 PM, webekar88 <weber36@...> wrote: > Hi Marilyn! > > I have another idea to run by you! What if I put the finished kefir > on the counter for a few days and let it seperate again into curds > and whey. Too sour for my palate. > This way the curds could be allowed to get thicker so it > would be easier to drain off the whey. My method isn't hard and the resulting cheese will taste much better. > Would that work? Yes > Would the > curds that are left still be cheese? Yes > Still edible? Not to me. I like mild tasting cheese. > I'm a little > confused about the procedure you wrote about. I usually make 5 cups > of kefir at a time. So, would a coffee filter hold that kind of > weight for a couple of days? I get 15 inch coffee filters from a local restaurant. I have one quart funnels. I also made my own cheese molds by punching holes in a 1/2 gallon deli container. You'll figure it out. > Do I need to cover everything to keep > insects out? Of course. > > > Thanks again!! > > You're welcome. Marilyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2009 Report Share Posted February 23, 2009 I've been trying to make more whey from raw milk. I waited 3 days for it to separate, but I guess I'm having trouble telling the difference between when it separates to cream and milk, from when whey separates out. I ended up pouring it through a cloth and strainer and milk ran through. So, 1) how can I distinguish when the whey has separated? 2) can I salvage this quart of what seems to now be skim milk (don't know where the cream went)? Will I have to start the separating process (1-4 days according to Fallon) from scratch? Thanks for any advice you can give. Bill Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2009 Report Share Posted February 25, 2009 You're welcome. Belinda > > > > > > I've been trying to make more whey from raw milk. I waited 3 days > > for it to separate, but I > > > guess I'm having trouble telling the difference between when it > > separates to cream and milk, > > > from when whey separates out. I ended up pouring it through a cloth > > and strainer and milk > > > ran through. > > > > > > So, > > > 1) how can I distinguish when the whey has separated? > > > 2) can I salvage this quart of what seems to now be skim milk (don't > > know where the cream > > > went)? Will I have to start the separating process (1-4 days > > according to Fallon) from scratch? > > > > > > Thanks for any advice you can give. > > > > > > Bill > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2009 Report Share Posted February 26, 2009 Clabber works the best to use milk which was never refridgerated, just milked (at cow temperature, obviously) and then left at ambient temperature. Obviously, most of us can't get that milk. After you do it awhile you will find which whey you prefer, and can make most of it that way. I use mostly yogurt whey since I can hide it from the kids easiest. Desh ____________________________________________________________ Digital Photography - Click Now. http://thirdpartyoffers.juno.com/TGL2141/fc/BLSrjpTDvmSXrYgOIxFd7kxPhTdKlpeMtmmf\ qmNEVzz0TFKdXf9golLojba/ Quote Link to comment Share on other sites More sharing options...
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