Whey

[Guest guest]

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! 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??? 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??

Thanks,

~Del