Guest guest Posted April 24, 2002 Report Share Posted April 24, 2002 I am obsessed with making whey. I made some last night using Mountain High yoghurt. It turned out perfectly; it looks greenish- clear, like diluted lime-aid. Unfortunately, I have yet to make a successful batch using raw milk. 7 days ago I filled a few mason jars with Organic Pastures raw milk and, aside from a small cream layer, I have seen no separation of whey. The jars have been kept a constant 75-76 degrees. In my impatience and frustration, I opened a jar this evening and poured the loosely solidified contents into a draining cloth. The whey I obtained was not clear, but cloudy white. Does it usually take more than 7 days to separate fully? Can I use this cloudy whey, or should I dispose of it? Thanks for all the help as I get started in this crazy stuff! Dan Quote Link to comment Share on other sites More sharing options...
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