Guest guest Posted September 27, 2003 Report Share Posted September 27, 2003 > > I think I am on the 4th day of making whey and before I go ahead > and > > do the next step I want to make sure it is ready! If you remember I > > have stopped the process 3 times before it was ready! How'd you do that? modify the temp, remove air, water,nutrients? Don't want to > > do that again. > > > > It looks like it is in 3 layers. Top layer is globby looking > (cheese?) > > the next layer is clear and the bottom layer looks like milk. > Should > > I wait until all the milk on the bottom is gone and I only have 2 > > layers??? __________It's probably gone now. How long since inoculation? Dennis Also I have it in a milk bottle with the milk bottle top > > that seals air tight. I have question in my mind if the top should > > not be air tight?? > > <><><>>>><>><<><<><>>><<>Be careful uncorking.things could get messy . Dennis > > Thanks, > > > > ~Del Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2003 Report Share Posted September 27, 2003 Do you have the NT cookbook? It's in there. If not: 1-Use raw (goat/cow)milk. 2-Put 2 quarts in a jar with a lid and let stand on your counter top for 3-5 days, until it separates. It will kinda sorta look like cottage cheese on top, clear in the middle and gloppy milk on the bottom. I let mine sit for 5-6 days. 3-pour into a dish cloth lined strainer over a clear bowl (so you can see it). Whey will be in the bowl (clear) cream cheese will be in the strainer. 4-when it looks like it is through dripping (about 3 hours) take the dishcloth with cheese out of the strainer being careful not to squeeze the cheese, tie it up and hang it on something over the bowl with the whey and let it drip until it looks like it will not drip any more(another few hours). I hung mine from my overhead cabinets knob with a rubberband. 5- put the whey in a mason jar and keep in the fridge about 6 months (I think) put the whey in a covered jar and keep about a month in the fridge. Hope this helps, ~Del > > > I think I am on the 4th day of making whey and before I go ahead > > and > > > do the next step I want to make sure it is ready! If you remember > I > > > have stopped the process 3 times before it was ready! > > > How'd you do that? modify the temp, remove air, water,nutrients? > > > > > > Don't want to > > > do that again. > > > > > > It looks like it is in 3 layers. Top layer is globby looking > > (cheese?) > > > the next layer is clear and the bottom layer looks like milk. > > Should > > > I wait until all the milk on the bottom is gone and I only have 2 > > > layers??? > > __________It's probably gone now. How long since inoculation? Dennis > > > > > > Also I have it in a milk bottle with the milk bottle top > > > that seals air tight. I have question in my mind if the top > should > > > not be air tight?? > > > <><><>>>><>><<><<><>>><<>Be careful uncorking.things could get > messy . Dennis > > > Thanks, > > > > > > ~Del Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2003 Report Share Posted September 27, 2003 De, This may sound lame but, what is a NT cook book? Sheryl Delano Eaton <mushimushi@...> wrote: Do you have the NT cookbook? It's in there. If not: 1-Use raw (goat/cow)milk. 2-Put 2 quarts in a jar with a lid and let stand on your counter top for 3-5 days, until it separates. It will kinda sorta look like cottage cheese on top, clear in the middle and gloppy milk on the bottom. I let mine sit for 5-6 days. 3-pour into a dish cloth lined strainer over a clear bowl (so you can see it). Whey will be in the bowl (clear) cream cheese will be in the strainer. 4-when it looks like it is through dripping (about 3 hours) take the dishcloth with cheese out of the strainer being careful not to squeeze the cheese, tie it up and hang it on something over the bowl with the whey and let it drip until it looks like it will not drip any more(another few hours). I hung mine from my overhead cabinets knob with a rubberband. 5- put the whey in a mason jar and keep in the fridge about 6 months (I think) put the whey in a covered jar and keep about a month in the fridge. Hope this helps, ~Del > > > I think I am on the 4th day of making whey and before I go ahead > > and > > > do the next step I want to make sure it is ready! If you remember > I > > > have stopped the process 3 times before it was ready! > > > How'd you do that? modify the temp, remove air, water,nutrients? > > > > > > Don't want to > > > do that again. > > > > > > It looks like it is in 3 layers. Top layer is globby looking > > (cheese?) > > > the next layer is clear and the bottom layer looks like milk. > > Should > > > I wait until all the milk on the bottom is gone and I only have 2 > > > layers??? > > __________It's probably gone now. How long since inoculation? Dennis > > > > > > Also I have it in a milk bottle with the milk bottle top > > > that seals air tight. I have question in my mind if the top > should > > > not be air tight?? > > > <><><>>>><>><<><<><>>><<>Be careful uncorking.things could get > messy . Dennis > > > Thanks, > > > > > > ~Del Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2003 Report Share Posted September 27, 2003 NT -- Nourishing Traditions by Sally Fallon Re: Re: was Whey..now...Help! De, This may sound lame but, what is a NT cook book? Sheryl Delano Eaton <mushimushi@...> wrote: Do you have the NT cookbook? It's in there. If not: 1-Use raw (goat/cow)milk. 2-Put 2 quarts in a jar with a lid and let stand on your counter top for 3-5 days, until it separates. It will kinda sorta look like cottage cheese on top, clear in the middle and gloppy milk on the bottom. I let mine sit for 5-6 days. 3-pour into a dish cloth lined strainer over a clear bowl (so you can see it). Whey will be in the bowl (clear) cream cheese will be in the strainer. 4-when it looks like it is through dripping (about 3 hours) take the dishcloth with cheese out of the strainer being careful not to squeeze the cheese, tie it up and hang it on something over the bowl with the whey and let it drip until it looks like it will not drip any more(another few hours). I hung mine from my overhead cabinets knob with a rubberband. 5- put the whey in a mason jar and keep in the fridge about 6 months (I think) put the whey in a covered jar and keep about a month in the fridge. Hope this helps, ~Del > > > I think I am on the 4th day of making whey and before I go ahead > > and > > > do the next step I want to make sure it is ready! If you remember > I > > > have stopped the process 3 times before it was ready! > > > How'd you do that? modify the temp, remove air, water,nutrients? > > > > > > Don't want to > > > do that again. > > > > > > It looks like it is in 3 layers. Top layer is globby looking > > (cheese?) > > > the next layer is clear and the bottom layer looks like milk. > > Should > > > I wait until all the milk on the bottom is gone and I only have 2 > > > layers??? > > __________It's probably gone now. How long since inoculation? Dennis > > > > > > Also I have it in a milk bottle with the milk bottle top > > > that seals air tight. I have question in my mind if the top > should > > > not be air tight?? > > > <><><>>>><>><<><<><>>><<>Be careful uncorking.things could get > messy . Dennis > > > Thanks, > > > > > > ~Del Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2003 Report Share Posted September 27, 2003 Del, Sorry about the last post I think I called you De. Didn't have my glasses on yet. Sheryl Delano Eaton <mushimushi@...> wrote: Do you have the NT cookbook? It's in there. If not: 1-Use raw (goat/cow)milk. 2-Put 2 quarts in a jar with a lid and let stand on your counter top for 3-5 days, until it separates. It will kinda sorta look like cottage cheese on top, clear in the middle and gloppy milk on the bottom. I let mine sit for 5-6 days. 3-pour into a dish cloth lined strainer over a clear bowl (so you can see it). Whey will be in the bowl (clear) cream cheese will be in the strainer. 4-when it looks like it is through dripping (about 3 hours) take the dishcloth with cheese out of the strainer being careful not to squeeze the cheese, tie it up and hang it on something over the bowl with the whey and let it drip until it looks like it will not drip any more(another few hours). I hung mine from my overhead cabinets knob with a rubberband. 5- put the whey in a mason jar and keep in the fridge about 6 months (I think) put the whey in a covered jar and keep about a month in the fridge. Hope this helps, ~Del > > > I think I am on the 4th day of making whey and before I go ahead > > and > > > do the next step I want to make sure it is ready! If you remember > I > > > have stopped the process 3 times before it was ready! > > > How'd you do that? modify the temp, remove air, water,nutrients? > > > > > > Don't want to > > > do that again. > > > > > > It looks like it is in 3 layers. Top layer is globby looking > > (cheese?) > > > the next layer is clear and the bottom layer looks like milk. > > Should > > > I wait until all the milk on the bottom is gone and I only have 2 > > > layers??? > > __________It's probably gone now. How long since inoculation? Dennis > > > > > > Also I have it in a milk bottle with the milk bottle top > > > that seals air tight. I have question in my mind if the top > should > > > not be air tight?? > > > <><><>>>><>><<><<><>>><<>Be careful uncorking.things could get > messy . Dennis > > > Thanks, > > > > > > ~Del Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2003 Report Share Posted September 27, 2003 Thanks so much!!! Rundle <Dpdg@...> wrote:NT -- Nourishing Traditions by Sally Fallon Re: Re: was Whey..now...Help! De, This may sound lame but, what is a NT cook book? Sheryl Delano Eaton wrote: Do you have the NT cookbook? It's in there. If not: 1-Use raw (goat/cow)milk. 2-Put 2 quarts in a jar with a lid and let stand on your counter top for 3-5 days, until it separates. It will kinda sorta look like cottage cheese on top, clear in the middle and gloppy milk on the bottom. I let mine sit for 5-6 days. 3-pour into a dish cloth lined strainer over a clear bowl (so you can see it). Whey will be in the bowl (clear) cream cheese will be in the strainer. 4-when it looks like it is through dripping (about 3 hours) take the dishcloth with cheese out of the strainer being careful not to squeeze the cheese, tie it up and hang it on something over the bowl with the whey and let it drip until it looks like it will not drip any more(another few hours). I hung mine from my overhead cabinets knob with a rubberband. 5- put the whey in a mason jar and keep in the fridge about 6 months (I think) put the whey in a covered jar and keep about a month in the fridge. Hope this helps, ~Del > > > I think I am on the 4th day of making whey and before I go ahead > > and > > > do the next step I want to make sure it is ready! If you remember > I > > > have stopped the process 3 times before it was ready! > > > How'd you do that? modify the temp, remove air, water,nutrients? > > > > > > Don't want to > > > do that again. > > > > > > It looks like it is in 3 layers. Top layer is globby looking > > (cheese?) > > > the next layer is clear and the bottom layer looks like milk. > > Should > > > I wait until all the milk on the bottom is gone and I only have 2 > > > layers??? > > __________It's probably gone now. How long since inoculation? Dennis > > > > > > Also I have it in a milk bottle with the milk bottle top > > > that seals air tight. I have question in my mind if the top > should > > > not be air tight?? > > > <><><>>>><>><<><<><>>><<>Be careful uncorking.things could get > messy . Dennis > > > Thanks, > > > > > > ~Del Quote Link to comment Share on other sites More sharing options...
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