Guest guest Posted March 3, 2001 Report Share Posted March 3, 2001 Dear Brandt, In reading your letter I have concluded that you are lucky enough to live in one of the few (if not the only) states that you can go to the store and purchase raw milk! How happy I am for you! When you say that you don't know that there is anywhere in your house that it is seventy degrees, do mean that it is too warm, or too cold? I live in the great white north, so I naturally would assume the later. If you mean too warm, I leave it out on my counter top in the summer. I just separates quicker. If it is to cold, try putting it in a closet with a light on. You may want to stick a thermometer in there and see what the temperature gets to first though. Or you could try to leave it in the oven with the light on and the door cracked. This only works of course if you don't need to use your oven for a few days. It takes some getting used to all of this, just keep on trying and don't give up. I would get frustrated when I first began doing all of this, but, I don't know now what I would do otherwise. B. On Sun, 04 Mar 2001 18:43:21 -0000 kbstickley@... writes: > I live in the Bay area and can get raw milk at Whole Foods. I am > anxious to start with preparing whey, and I noticed that in the > instructions it says that raw milk separates spontaneously. So, no > > starter, right? I don't know if it's seventy degrees anywhere in > this > old house. I gather from previous posts that finding one's spot is > > crucial. The room-mates think I've finally gone off the deep end. > In > fact, you know, I have this little diet dictocrat in my head saying > > things like " You're going to eat WHAT? " > > Sincerely, Brandt > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 4, 2001 Report Share Posted March 4, 2001 I live in the Bay area and can get raw milk at Whole Foods. I am anxious to start with preparing whey, and I noticed that in the instructions it says that raw milk separates spontaneously. So, no starter, right? I don't know if it's seventy degrees anywhere in this old house. I gather from previous posts that finding one's spot is crucial. The room-mates think I've finally gone off the deep end. In fact, you know, I have this little diet dictocrat in my head saying things like " You're going to eat WHAT? " Sincerely, Brandt Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 5, 2001 Report Share Posted March 5, 2001 * kbstickley@... (kbstickley@...) [010304 11:42]: * Subject: Whey: > I live in the Bay area and can get raw milk at Whole Foods. I am > anxious to start with preparing whey, and I noticed that in the > instructions it says that raw milk separates spontaneously. So, no > starter, right? I don't know if it's seventy degrees anywhere in this > old house. I gather from previous posts that finding one's spot is > crucial. The room-mates think I've finally gone off the deep end. > In fact, you know, I have this little diet dictocrat in my head saying > things like " You're going to eat WHAT? " The temperature isn't that critical, and yes it'll separate on its own because it comes with its own " starter. " One of the things that distinquishes raw milk from pasterized milk (the most important IMHO) is that it has lots of beneficial lactobacilli bacteria in it. It is this bacteria that acidifies the milk and causes the separation. So..., the temp controls the bacteria activity and how fast it replicates. --alan Quote Link to comment Share on other sites More sharing options...
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