whey from pasteurized milk

[Guest guest]

Hi

Thanks to everyone who answered my question (Heidi, , and

)

Things are much clearer now. I was asking because I have already

made some whey from pasteurised milk and then realised that the

fermenting recipe I was following actually said to use raw milk. I

just wanted to make sure that it would still work ok and that it

wouldnt be wasted. As soon as I have manage to locate some raw milk

in the Uk I will start using that as I would prefer to do that

anyway.

Making whey from yoghurt sounds like I nice speedy way (whey!! lol)

to produce some in a hurry.

Thanks again

Louise

[Guest guest]

Del,

When I used to make whey from yogurt, I only made it in small batches as needed

(to make sauerkraut, etc.) I usually didn't keep it for months on end.

However, now I buy whey from a farmer and that lasts FOREVER (well, a few months

anyway) in the fridge with no bad smell. I don't know for sure, but I think his

whey is from cheesemaking (it is a byproduct, after all) and therefore would

have been heated a bit. My guess would be that people of the past didn't go out

of their way to make whey (hee hee), but rather discovered uses for it after the

fact (a la our discussion about meringue invention). So there might be

something to heating milk in order to make good whey (see Mike and Heidi's posts

with this subject line).

HTH,

Re: whey from pasteurized milk

I have been making whey from raw milk and have some questions. This

is the 3rd time I have made it. Each time I have less than a teaspoon

of cream cheese and after about a month or so in the fridge the whey

just smalls awful and a little longer in the fridge it will separate.

What is going on? It is supposed to keep for 6 months. I end up

pouring it out. , how does your whey smell and taste after a

month or 2? Do you get much cream cheese? Maybe I should just do it

with the commercial yoghurt. I make my own yoghurt from raw milk,

maybe I should try that? I would like to find out what the problem is

with the raw milk, though.

Thanks,

~Del

[Guest guest]

or anyone,

>NT says whey lasts for five or six months. I don't think it every

goes bad (if it does it probably takes at *least* a year), but it

does seem to get weaker over time.

This brings up a question for me. Do you know why my whey (made from

whole milk yogurt) developed mold around the top of the rim of the glass

bottle I had it in? It had only been in the frig for about a month or

so. My first batch seemed fine until I used it all up, and it was in the

frig about the same amount of time or maybe even longer.

When I saw the mold on the rim, I threw the contents out and am now using

a smaller container of yogurt to make whey in hopes that I will use it

all before this happens again.

Janice

[Guest guest]

Hi, I'm new here, but I think I know what's going wrong. I think the

1/4 inch layer on top is CREAM on top of unseparated milk. Is the

liquid beneath the thin top layer still white? If so, it is milk and

has not yet separted into curds and whey. Whey is clear with a

yellowish tinge to it. My raw milk has taken up to 6 days at room

temp. to separate. Can you strain the stuff in your fridge? The clear

liquid is whey. I can't think of a reason why it shoudn't be fine,

but perhaps someone else here can?

hth,

Robin

> > > Hello

> > >

> > > I just wondered if someone could tell me if whey made from

> > > pasteurized milk can be used for fermenting or doesnt it work

> > > because the milk has been heat treated?

> > >

> > > Thanks

> > >

> > > Louise

[Guest guest]

Robin, thanks for that! The whey is the clear liquid!! So when I am

waiting for it to separate on the counter it should be a layer of

clear on top and a layer of milk looking (curds) on bottom? I went

ahead and poured it into the strainer when it looked like milk on

bottom and cream on top after 3 days. I guess that was wrong.

I had it in a milk bottle with a tight top. Does that make a

difference?

After a month or so in the fridge it would separate into clear on top

and milk on bottom and I would toss it. Mainly because it smelled

bad! How does whey smell?

You have been a great help! Thanks so much! I will start it again

today.

~Del

> > > > Hello

> > > >

> > > > I just wondered if someone could tell me if whey made from

> > > > pasteurized milk can be used for fermenting or doesnt it work

> > > > because the milk has been heat treated?

> > > >

> > > > Thanks

> > > >

> > > > Louise

[Guest guest]

Del,

Let it go at least 4 days. Mine never separates by three. The curds

and the whey are usually mixed together for me. However, when the

cream is punctuated by lots of big holes, that's usually an

indication it's well on its way to separated.

Chris

> > > > > Hello

> > > > >

> > > > > I just wondered if someone could tell me if whey made from

> > > > > pasteurized milk can be used for fermenting or doesnt it

work

> > > > > because the milk has been heat treated?

> > > > >

> > > > > Thanks

> > > > >

> > > > > Louise