Re: Making whey from raw milk

[Guest guest]

No, leave it sealed.

In my 60-65° degree house, I let it sit for five to six days. You

might want to try four days. The longer you let it sit out, the more

separated it becomes and the stronger (cheesier) the curds taste. The

first time I did it, it smelled so fresh and cheesy to me it was a

little disgusting. However, I found temperature makes a huge

difference. I'm not used to fresh-smelling things at room temperature,

so I put it in the fridge to cool it down, then spread some of the

cheese on toast (sprouted grain, of course ), add some salt, and

eat. Delicious.

Tom

> I don't know if I am making the whey correctly. Could someone help

me with this?

>

> I just put the qt. of raw milk on my counter. Do I suppose to open

it to let some air in and out? It is sealed. Or should I have

transferred it to another container? How long might it take in a 67

temp. house?

>

> Thanks,

>

> Jafa

>

>

>

>

>

>

[Guest guest]

> Tom,

>

> Well, it's too late. I've already opened it and placed the cover

on the bottle loosely. Will this be a problem?

>

> Jafa

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It doesn't matter at all whether it's covered or not. Uncovered you

may have the possibly desirable addition of random yeasts and things

from the air, but you'll probably never notice a difference. If you

leave it long enough (well past separation) you'll probably get a

little white mold or something on the top, because at that point

you're making cheese. I've left some raw milk uncovered at room temp

for as much as a month or so because it was cold out and I put in a

room with my water heater I hardly ever go in (but a clean room with

wooden walls, etc) and then I forgot about it or was too lazy to do

something when I remembered. I've had numerous other batches sit

for several weeks for similar reasons or as experiments, and they all

tasted fine, sometimes a little strong but with personality. Those

were my early raw milk days, reckless and fun. Actually, there is

one significant difference between covered and uncovered fermented

milk, the degree of fizz. It is fun to drink super-fizzy yogurty

clabbered milk (after shaking vigorously to mix the curds and whey).

It's also fun to see how different batches turn out differently. I'm

often struck by the similarity in texture and flavor between some

batches of clabbered milk and yogurt. People who hassle with

temperature and apparatus to make yogurt are wasting their time.

Kefir, clabbered milk--now that's the good life...

Oh, back to the main topic--These days I always cover my milk with a

normal screw-on lid when I leave it out. Keeps out flies and just

seems simpler to me, and I really like fizz when it's for drinking.

Just my preference; it really doesn't matter.

Mike

[Guest guest]

Yeah, the main reason I leave mine sealed is to keep out dust. I live

in an old house and it's pretty dusty. I've only done this three times

because I just started getting raw milk. So far I've had only success.

Mike, that's a great idea--shaking up clabber and drinking/eating it

like yoghurt! I'm going to try that ASAP. One thing wasn't clear from

your post, though: which way makes it fizzy, covered or uncovered? And

how long do you leave it out to let it get super fizzy? Thanks.

Tom

> > Tom,

> >

> > Well, it's too late. I've already opened it and placed the cover

> on the bottle loosely. Will this be a problem?

> >

> > Jafa

> @@@@@@@@@@@@@@@@@@@@@@@@@

>

> It doesn't matter at all whether it's covered or not. Uncovered you

> may have the possibly desirable addition of random yeasts and things

> from the air, but you'll probably never notice a difference. If you

> leave it long enough (well past separation) you'll probably get a

> little white mold or something on the top, because at that point

> you're making cheese. I've left some raw milk uncovered at room temp

> for as much as a month or so because it was cold out and I put in a

> room with my water heater I hardly ever go in (but a clean room with

> wooden walls, etc) and then I forgot about it or was too lazy to do

> something when I remembered. I've had numerous other batches sit

> for several weeks for similar reasons or as experiments, and they all

> tasted fine, sometimes a little strong but with personality. Those

> were my early raw milk days, reckless and fun. Actually, there is

> one significant difference between covered and uncovered fermented

> milk, the degree of fizz. It is fun to drink super-fizzy yogurty

> clabbered milk (after shaking vigorously to mix the curds and whey).

> It's also fun to see how different batches turn out differently. I'm

> often struck by the similarity in texture and flavor between some

> batches of clabbered milk and yogurt. People who hassle with

> temperature and apparatus to make yogurt are wasting their time.

> Kefir, clabbered milk--now that's the good life...

>

> Oh, back to the main topic--These days I always cover my milk with a

> normal screw-on lid when I leave it out. Keeps out flies and just

> seems simpler to me, and I really like fizz when it's for drinking.

> Just my preference; it really doesn't matter.

>

> Mike

[Guest guest]

> Mike, that's a great idea--shaking up clabber and drinking/eating it

> like yoghurt! I'm going to try that ASAP. One thing wasn't clear

from

> your post, though: which way makes it fizzy, covered or uncovered?

And

> how long do you leave it out to let it get super fizzy? Thanks.

>

> Tom

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Once you shake it's not thick like yogurt, but if you strain it

sometimes it's more like yogurt than cheese. Every batch is

different though; it probably has something to do with temperature,

which I don't pay any attention to. I go with the seasons, have no

AC and use a wood stove when it's cold, so large temp fluctuations.

covered-->fizzy.

Mike

[Guest guest]

> I bought some raw milk in a qt bottle. Left it on my counter for

almost 6 days. The curds have separated, but the liquid still looks

white, like milk. When I made it before the liquid part turned to a

yellowy color.

>

> I'm wondering what I did wrong. The counter is about 62 F at

night. Before it was summer, so it was quite warmer. Also I left

the lid sealed. Maybe I should have opened it and place the lid over

the opening without sealing it.

>

> Any thoughts on this?

>

> Jafa

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whether it's open, closed, sealed, etc doesn't make any difference.

the white color probably just comes from small amounts of milk solids

dispersed in the whey. as long as there are distinct curds, then

just strain it like normal. if you're cloth is fine enough, a lot

of the white stuff will be strained out. also, even with the milk

solids, it would still be perfectly good whey, although i don't know

whether it would last for months and months like pure whey.

clabbered milk can come out different every time, so I wouldn't dwell

on it.

Mike

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