Guest guest Posted November 8, 2003 Report Share Posted November 8, 2003 I've got a quart jar of raw milk souring. It's my first time. It's been 4 days that I've had it at room temperature, with the lid on tight. It's definitely doing something, but it doesn't look fully separated. At the top there does appear to be a lot of chunky cream cheese, but on the sides all i see are a bunch of little clear bubbles, and a couple of small pockets that look like yellow whey. I guess I thought it would separate more quickly and with more definition. So my question is, is this ready to be taken out and separated into whey and cream cheese? Tom Quote Link to comment Share on other sites More sharing options...
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