Re: WAP, Nourishing Traditions, GAPS Support thread, February 2012
I haven't had time to read through all the posts on this month's thread yet, but I have a quick question! Anyone have any experience making your own whey from raw cow milk? I've had my milk sitting in the cupboard for about 4 days (3 days with the lid on, and 1 day with it unscrewed but covered loosely, because I couldn't find a clear answer on how to cover it!), but I'm not sure how to tell when it's ready to be strained... The cream is definitely thick but it doesn't really look curdled yet. Do I just keep waiting???
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