Make Whey in an Airtight Container?

[Guest guest]

When making whey from raw milk, should the milk container be tightly

sealed or left open? Seems like a simple question, but exploding

mason jars can be bad... Thanks!

Dan

[Guest guest]

I put a quart of raw milk into a half-gallon sized mason jar and

screw on the lid. I leave it alone for 3-5 days and then strain the

curds through cheese cloth giving me 2 cups of whey and 2 cups

of " cream cheese " . Actually I think the curds are called farmer's

cheese, although I am not totally positive about that. I have no

problems with gasses building up in the jar. (There is a

slight " pop " when I take of the lid.) I suppose you could just as

well cover the jar with cheese cloth and a rubber band to keep out

dust and other stuff floating in the air. I don't think it really

matters.

JJ

> When making whey from raw milk, should the milk container be

tightly

> sealed or left open? Seems like a simple question, but exploding

> mason jars can be bad... Thanks!

>

> Dan