Guest guest Posted April 18, 2002 Report Share Posted April 18, 2002 I use Claravale milk up here in Northern California and it seems to take more than a few days to seperate because its colder now. I keep it in a wide mouth mason jar in a cardboard box with a light to keep the temp around 75 degrees. Even at this temp it takes probably 4 to 5 days to really seperate. The yellow substance on the top is just the cream that naturally floats to the top. When the curds and whey form you will see distinct layers of solids and liquids. Then I put it in cheese cloth over a bowl to strain the curds. I get about 2 cups of when from 1 quart of raw milk. The left over curds we use as cream cheese. JJ > I tried to post this earlier, but it didn't seem to work. My first > whey-making experiment has had questionable results. I used > Claravale raw milk, and just set the bottle, as purchased, on the > kitchen counter to ferment. After 36 hours, the off-yellow semi- > solid substance that had separated to the top of the bottle began to > extrude from the cap. I transferred the white liquid to two covered > mason jars and discarded the yellowish semi-solid. I thought the > curds were supposed to be white and that the whey was supposed to be > yellowish, I saw the opposite. Does the container have to be air > tight, or should it not be? I'll probably just try this again with > organic raw milk tomorrow. Any advice for the newbie whey-maker? > Thanks in advance for your enlightening responses. > > Dan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2002 Report Share Posted April 22, 2002 My curds didn't taste much like cream cheese. Do you add anything to improve the flavor? C. ----- Original Message ----- From: esurferman Sent: Wednesday, April 17, 2002 8:26 PM Subject: Re: Whey Woes I use Claravale milk up here in Northern California and it seems to take more than a few days to seperate because its colder now. I keep it in a wide mouth mason jar in a cardboard box with a light to keep the temp around 75 degrees. Even at this temp it takes probably 4 to 5 days to really seperate. The yellow substance on the top is just the cream that naturally floats to the top. When the curds and whey form you will see distinct layers of solids and liquids. Then I put it in cheese cloth over a bowl to strain the curds. I get about 2 cups of when from 1 quart of raw milk. The left over curds we use as cream cheese. JJ > I tried to post this earlier, but it didn't seem to work. My first > whey-making experiment has had questionable results. I used > Claravale raw milk, and just set the bottle, as purchased, on the > kitchen counter to ferment. After 36 hours, the off-yellow semi- > solid substance that had separated to the top of the bottle began to > extrude from the cap. I transferred the white liquid to two covered > mason jars and discarded the yellowish semi-solid. I thought the > curds were supposed to be white and that the whey was supposed to be > yellowish, I saw the opposite. Does the container have to be air > tight, or should it not be? I'll probably just try this again with > organic raw milk tomorrow. Any advice for the newbie whey-maker? > Thanks in advance for your enlightening responses. > > Dan Quote Link to comment Share on other sites More sharing options...
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