Guest guest Posted May 8, 2002 Report Share Posted May 8, 2002 I'm trying to make cottage cheese. I put raw whole milk in a casserole dish and kept it near 75 degrees. After two days there is a thick yellow layer on top about a 1/2 an inch deep and then about three inches of thin white liquid. On top of the yellow there is white fuzzy spots that looks like mold and it smells sour. Is it time to throw it away? Perhaps I didn't keep it warm enough and the wrong bacteria got hold? Any ideas, suggestions? Confused again, C. P.S. We move to our farm this weekend. Let the festivities begin!! Quote Link to comment Share on other sites More sharing options...
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