Newbie needs some advice

[Guest guest]

Hi all ~ I am fairly new to this Yahoo! Group ... our family is a

consumer of Raw Milk for about a year with wonderful results. I am

very interested in learning new ways to incorporate raw milk into our

family's diet.

The most " experimenting " I have done with the Raw Milk is to attempt

to make butter (turned out okay) and how to make Whey and Cream Cheese

using the directions from Nourishing Traditions. The Whey/Cream

Cheese experiment doesn't seem to be turning out. Not sure if I

messed it up somehow as what happened to my milk is not what is

discribed in the recipe ... per the recipe it should separate into a

clear whey at the bottom and the curds at the top. What I ended up

with was a division in 3 sections that looked totally gross IMO ... it

was a milky substance in the bottom, yellowish liquid in the middle,

and curds at the top. The curds remind me of what I think celloluse

would look like. It definitely was not appealing. The smell was

strong ... soured or fermented. I did strain the curds from whey ...

the color is just different that the whey I had made before with some

yogurt.

Question #1: Is yellowish whey " normal " and okay to use??

Some of the products I'd like to learn how to make are sour cream,

cottage cheese, yogurt (without benefit of a yogurt-maker or

dehydrator).

I have done some research on the web about how to make the above but

it seems that every single one says that you have to heat the milk ...

Questions #2: Is heating the milk correct even for Raw Milk?

I living in the middle of a city and do not have access to anyone who

can tutor me in the fine art of using Raw Milk. If anyone is willing

to share their experience and wisdom with me, you would find me a very

willing student.

Denice Lupcke

Smyrna Ga