newbie questions on kefir whey, clabbered milk

[Guest guest]

Hello, all,

Newbie here. I'm having a hard time separating the whey from my raw

milk kefir for use in lacto-fermented vegetables. I've left the

kefir to drain overnight through a tea towel plus several layers of

cheesecloth, but the liquid I'm getting is whitish and cloudy, not

clear. I've even tried re-straining the whey, but the results are

the same. I'm assuming some milk solids are getting through. Is it

still OK to use this for making sauerkraut, or will it ruin the

batch?

I've also got a jar of raw milk sitting out to separate, and so far

there's a layer of cream, a very thin layer of clear whey, and then

a large amount of milk. I'm assuming it needs more time, but how do

I get the whey out? And what's the tastiest way to consume the

clabbered milk itself?

Thanks for your help!

[Guest guest]

I usually leave mine out about 2 days, then line a strainer with a tea towel,

over a bowl, and dump the whole gloopy mess in. The whey drips to the bottom,

and the cream cheese is left on top, you can let it sit like that for hours,

until all dripping is stopped, then pull up the corners of the towel, and squish

the remainder, to squeeze out any remaining whey.

Rebekah

newbie questions on kefir whey, clabbered milk

Hello, all,

Newbie here. I'm having a hard time separating the whey from my raw

milk kefir for use in lacto-fermented vegetables. I've left the

kefir to drain overnight through a tea towel plus several layers of

cheesecloth, but the liquid I'm getting is whitish and cloudy, not

clear. I've even tried re-straining the whey, but the results are

the same. I'm assuming some milk solids are getting through. Is it

still OK to use this for making sauerkraut, or will it ruin the

batch?

I've also got a jar of raw milk sitting out to separate, and so far

there's a layer of cream, a very thin layer of clear whey, and then

a large amount of milk. I'm assuming it needs more time, but how do

I get the whey out? And what's the tastiest way to consume the

clabbered milk itself?

Thanks for your help!

[Guest guest]

--- simplicityclasses <a_campbell@...>

wrote:

> I've left the

> kefir to drain overnight through a tea towel plus

> several layers of

> cheesecloth, but the liquid I'm getting is whitish

> and cloudy, not

> clear. I've even tried re-straining the whey, but

> the results are

> the same. I'm assuming some milk solids are getting

> through. Is it

> still OK to use this for making sauerkraut, or will

> it ruin the

> batch?

>

Hi

This happens to me. First off, goats milk is cloudier

than cows, so that should be expected if you're using

goats. I have tried filtering the kefir through up to

8 peices of cloth, followed by a coffee filter paper

(not much whey left after all that!) and it's still

cloudy

I find though that I can use it very well in

sauerkraut with no problem. Suaerkraut is robust,

with a strong flavour, so the extra milk proteins

don't seem to be a problem. However, I have tried it

with beet kvass, and keep getting a mold problem -

beets are not as robust as cabbage, but I don't know

if its' the milk protein or something else that causes

this problem.

The whey does store quite well in the fridge, but I

don't think it lasts as long as totally clear whey

Jo

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