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More Whey Confusion...

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I know it seems like a pretty easy process, but I keep getting odd

results... As per my previous post, I guess the container shouldn't

have been air tight, right? Also, the less dense component of this

whole process was not white, but a creamy yellow--it looks and feels

like particularly dense butter, not cream cheese... The liquid below

this top portion is not yellowish, but white. At this point, I'm

just going to trash everything and start over, perhaps with

buttermilk, but I'd still like to know what went wrong. Thanks for

helping.

Dan

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