Guest guest Posted December 16, 2001 Report Share Posted December 16, 2001 I've had some pasteurized, non-homogenized milk with a piima culture sitting out for 7 days. It looks very thickened, but hasn't separated so I can make whey. Do I let it sit some more or toss it and start over? ~ Carma ~ There are no stupid questions, but there are a lot of inquisitive idiots. ~ Anonymous Carma's Corner: http://www.users.qwest.net/~carmapaden/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 17, 2001 Report Share Posted December 17, 2001 My first whey was piima in pasturized milk, and it separated very clearly in 3 days. I then read about pasturized and decided not to use it. I bought raw milk and simply let it sit, without piima. It took 6-7 days to separate. Does it smell bad? Mine smelled okay, but a bit sour, but not bad. It should be okay if not smelling bad, but I don't know about pasturized sitting out that long. Don't know if that helps, but it is my recent experience with making whey. Lynne > I've had some pasteurized, non-homogenized milk with a piima culture > sitting out for 7 days. It looks very thickened, but hasn't separated so > I can make whey. Do I let it sit some more or toss it and start over? > > ~ Carma ~ > > There are no stupid questions, but there are a lot of inquisitive > idiots. ~ Anonymous > > Carma's Corner: http://www.users.qwest.net/~carmapaden/ > > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.