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Old 02-07-2012, 08:38 PM   #25
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Green Decals
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Re: WAP, Nourishing Traditions, GAPS Support thread, February 2012

Quote:
Originally Posted by catilina View Post
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???
I just did this, as in just today. I set my milk out on Friday (raw, slightly soured milk) so it took 4 days. Finally this morning when we woke up it had separated. Now I have a quart of whey and some delicious strawberry cream cheese (curds, strawberries, maple syrup) and I finally started fermenting my salsa (tomatoes, garlic, onions, cilantro, salt, whey).

Last night I saw some little white pearles in the milk, but didn't think it was quite done yet. This morning it was. We left it covered.
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