what's going on with my curds and whey?

[Guest guest]

The first time I set out milk to separate it did so beautifully - lovely,

clearly defined layers in four days that gave me a rich, dry-ish cream cheese

and a lot of tasty whey. The next two times have been anything but - after a

week or more there were no layers. I ran the first batch through the filter and

did get solids and whey, but the curds had a more yogurt-type loose texture and

there wasn't as much whey. The last batch didn't separate, has grown a layer of

fuzzy, white, wrinkly stuff on top, and smells strongly of yeast. It's the same

milk, same containers (quart canning jars), same kitchen. It didn't seem to

matter whether I covered the jars with just a towel, or screwed the caps on -

which is appropriate? Any ideas about what's going on, and how I can get back

to my beginner's luck? Thanks!

Mandy

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