whey

[Guest guest]

Could someone tell me what whey is supposed to look like? I'm very

new to culturing and fermenting and such, but I tried making yogurt

cheese the other day. The cheese came out okay, i think, but the

whey is sort of yellowish and foggy and there is some white gunk at

the bottom of the mason jar. I used TJ's goat yogurt which has

pectin added, so perhaps that could have something to do with it?

Any ideas?

Thanks,

Serene

[Guest guest]

I've made whey out of yogurt, and now I make it with raw milk

according to the recipe for cream cheese and whey in NT. The whey is

kind of greenish-yellow, and there is some white -- more now with the

rraw cultured milk. I skimmed off the white at first, but don't

always bother now. If you let it sit for a day or so the cloudiness

will clear up as the creamy part rises to the surface. You can

remove the creamy part if you want, but it probably isn't necessary.

I've never had whey go bad, but I use it up a lot because I love

the " sports drink " in NT (celtic sea salt, lemon juice, whey, water)--

but I dilute it with naturally sparkling mineral water. It has

enabled me to wean myself off pop (I love bubbly drinks!). I used to

be totally addicted to Fresca, but once I started drinking the NT

drink, Fresca tasted to me like the inside of the can it came in.

Ann

-- In , " mirthous " <serenes@a...>

wrote:

> Could someone tell me what whey is supposed to look like? I'm very

> new to culturing and fermenting and such, but I tried making yogurt

> cheese the other day. The cheese came out okay, i think, but the

> whey is sort of yellowish and foggy and there is some white gunk at

> the bottom of the mason jar. I used TJ's goat yogurt which has

> pectin added, so perhaps that could have something to do with it?

> Any ideas?

>

> Thanks,

>

> Serene

[Guest guest]

>

> I've never had whey go bad, but I use it up a lot because I love

> the " sports drink " in NT (celtic sea salt, lemon juice, whey,

water)--

> but I dilute it with naturally sparkling mineral water. It has

> enabled me to wean myself off pop (I love bubbly drinks!). I used

to

> be totally addicted to Fresca, but once I started drinking the NT

> drink, Fresca tasted to me like the inside of the can it came in.

>

> Ann

>

Hi Ann,

I'm new to this list, but not to the NT way of eating. If you like a

Fresca taste, try making a drink with fresh squeezed

lime juice, club soda (or sparkling mineral water) and a few drops

of stevia on ice. DH calls this " fresca " ...Great thirst quencher on

a hot summer day!

Connie

[Guest guest]

In the recipe for making whey and cream cheese it says place in a

warm place. Does this mean a place warmer than the 72-75 degrees

mentioned other places? My house can get into the upper 80s on a

hot day. I've had the milk sitting out for a day now (in a 72-75

location, 2nd basement step from the bottom) and haven't noticed any

separation yet. I'm using fresh raw milk.

j

> > Could someone tell me what whey is supposed to look like? I'm

very

> > new to culturing and fermenting and such, but I tried making

yogurt

> > cheese the other day. The cheese came out okay, i think, but

the

> > whey is sort of yellowish and foggy and there is some white gunk

at

> > the bottom of the mason jar. I used TJ's goat yogurt which has

> > pectin added, so perhaps that could have something to do with

it?

> > Any ideas?

> >

> > Thanks,

> >

> > Serene

[Guest guest]

---I don't know whether there is a def'n of warm in NT. In making

yogurt 85 to 100F is what I consider warm. You can use the warmer

temp for 8 hours or so, then refrigerate(cool) and you'll have yogurt

within another 8 hours or so. If not, wait another day and check it.

It's a function of time and temperature and quantity of inoculum

added. Dennis

In , " yjrd416 " <jrd416@j...> wrote:

> In the recipe for making whey and cream cheese it says place in a

> warm place. Does this mean a place warmer than the 72-75 degrees

> mentioned other places? My house can get into the upper 80s on a

> hot day. I've had the milk sitting out for a day now (in a 72-75

> location, 2nd basement step from the bottom) and haven't noticed

any

> separation yet. I'm using fresh raw milk.

>

> j

>

>

> > > Could someone tell me what whey is supposed to look like? I'm

> very

> > > new to culturing and fermenting and such, but I tried making

> yogurt

> > > cheese the other day. The cheese came out okay, i think, but

> the

> > > whey is sort of yellowish and foggy and there is some white

gunk

> at

> > > the bottom of the mason jar. I used TJ's goat yogurt which has

> > > pectin added, so perhaps that could have something to do with

> it?

> > > Any ideas?

> > >

> > > Thanks,

> > >

> > > Serene

[Guest guest]

1. My milk still hasn't separated even though its been sitting out

now for over a week. I did smell it and it smelled fine. The book

says you don't need to add anything if you use fresh raw milk which

it is. The only thing I can think of is that the milk sat in my

frig for 5-7 days before being set out to make whey -- maybe its not

fresh enough. Any suggestions or comments?

2. When cream slowly sours in the frig there is a separation process

that occurs. Is this the same/similar process? Are the by-products

from the sour cream something I should be making use of instead of

throwing out?

j

> > > > Could someone tell me what whey is supposed to look like?

I'm

> > very

> > > > new to culturing and fermenting and such, but I tried making

> > yogurt

> > > > cheese the other day. The cheese came out okay, i think,

but

> > the

> > > > whey is sort of yellowish and foggy and there is some white

> gunk

> > at

> > > > the bottom of the mason jar. I used TJ's goat yogurt which

has

> > > > pectin added, so perhaps that could have something to do

with

> > it?

> > > > Any ideas?

> > > >

> > > > Thanks,

> > > >

> > > > Serene