Guest guest Posted February 18, 2001 Report Share Posted February 18, 2001 I have had problems making whey in the winter because room temperature here is in the 70s. My whey has fat in it, and I get less cream cheese. Does anyone know whether I can still use the liquid for fermenting? If not, then please let me know how I can get the whey to separate properly in winter. Thanks. Dana Quote Link to comment Share on other sites More sharing options...
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