Whey Woes

[Guest guest]

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