Guest guest Posted January 31, 2006 Report Share Posted January 31, 2006 Ok, I put raw milk on the counter to separate, I want some whey for more ferments. I have done this many times before, no problem. This time though, I have a bowl full of something more the consistency of flan. So what does clabbered milk look like? Hmm…. I skimmed all the cream off it after I set it out so the air would get to the milk. It has been hanging out covered with a clean cloth on the counter in the kitchen, which doesn’t really get all that warm nor is really cold, but like I said I separated the milk before no problem… It has been out since Friday… no bad smell or anything, just not curds and whey…Cool and interesting…but not quite what I was shooting for… Anyone know what it might be? Quote Link to comment Share on other sites More sharing options...
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