Re: New Here.... Question about cream cheese...

[Guest guest]

Just bumping this up in the event that someone out there might be

able to help. Sorry... I'm just desperate and don't want to waste

my milk!

>

>

> Hi all... I'm new here. My name is . I'm slowly

> transitioning my family to the NT way of eating and thus far it's

> been a fun and positive experience!

>

> I have a question about homemade cream cheese (from the NT

book)...

> this may sound stupid, but I'm REALLY new at making my own

cultured

> dairy products.

>

> What exactly is the milk supposed to look like when it's separated

> and ready? I'm using raw milk. It's been on the counter for

almost

> two days (and I do realize that the book says it can be 1-4

days).

> I see a difference between the cream on top and the rest of the

> milk, but I don't think that that means it's completely separated.

>

> I am asking because I tried to separate buttermilk to do this and

> after a number of days, it WOULD NOT SEPARATE, no matter how long

I

> waited (it also wasn't raw).

>

> I just don't want to quit too early and waste two quarts of

precious

> (not to mention expensive!) raw milk... but I'm just not sure when

> it's ready.

>

> Any help anyone might provide would be graciously accepted!

>

> Thanks in advance!

>

>

[Guest guest]

At 06:21 PM 3/18/05 -0000, you wrote:

>

>

>

>Just bumping this up in the event that someone out there might be

>able to help. Sorry... I'm just desperate and don't want to waste

>my milk!

>

>

Sorry, ... don't waste your milk, I'm sure it's fine. Not

sure where you live, so temps will have a lot to do with how long it takes

- two days is a pretty short time for the end of winter.

When it starts to thicken up (the bottom milk layer, not just the cream on

top), then it's ready. Don't worry if you don't see an obvious layer of

separated whey - I rarely get that. I just start straining it when it's

clabbered/thick.

Not sure how much that helped, but hopefully it helped SOME.

MFJ

If I have to be a grownup, can I at least be telekinetic too?

[Guest guest]

Hi ,

> > I have a question about homemade cream cheese (from the NT

> book)...

> > this may sound stupid, but I'm REALLY new at making my own

> cultured

> > dairy products.

> >

> > What exactly is the milk supposed to look like when it's separated

> > and ready? I'm using raw milk. It's been on the counter for

> almost

> > two days (and I do realize that the book says it can be 1-4

> days).

> > I see a difference between the cream on top and the rest of the

> > milk, but I don't think that that means it's completely separated.

I am far from an expert but I can assure you that your milk is doing fine.

It will be ready when there are areas of the bottle that are filled with a

transparent yellow liquid and you can see solid white masses floating around

in it. Be patient. Things are growing.

Ron

[Guest guest]

Try gently shaking the container, to see if the contents stay relatively solid,

or if they move freely like a liquid. Occasionally my batches have to sit out

longer, depending upon the temp in the house/weather. If it seems rather like

jello in consistency, go for the next step of making cream cheese. If not, let

it sit a bit longer.

Rebekah

Re: New Here.... Question about cream cheese...

Just bumping this up in the event that someone out there might be

able to help. Sorry... I'm just desperate and don't want to waste

my milk!

>

>

> Hi all... I'm new here. My name is . I'm slowly

> transitioning my family to the NT way of eating and thus far it's

> been a fun and positive experience!

>

> I have a question about homemade cream cheese (from the NT

book)...

> this may sound stupid, but I'm REALLY new at making my own

cultured

> dairy products.

>

> What exactly is the milk supposed to look like when it's separated

> and ready? I'm using raw milk. It's been on the counter for

almost

> two days (and I do realize that the book says it can be 1-4

days).

> I see a difference between the cream on top and the rest of the

> milk, but I don't think that that means it's completely separated.

>

> I am asking because I tried to separate buttermilk to do this and

> after a number of days, it WOULD NOT SEPARATE, no matter how long

I

> waited (it also wasn't raw).

>

> I just don't want to quit too early and waste two quarts of

precious

> (not to mention expensive!) raw milk... but I'm just not sure when

> it's ready.

>

> Any help anyone might provide would be graciously accepted!

>

> Thanks in advance!

>

>

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[Guest guest]

> Sorry, ... don't waste your milk, I'm sure it's

fine. Not

> sure where you live, so temps will have a lot to do with how long

it takes

> - two days is a pretty short time for the end of winter.

Thank you so much! I wondered about temps... I'm in the pacific

northwest and our house is a bit chilly. I will be patient. I

really appreciate your input!

[Guest guest]

> Hi ,

> I am far from an expert but I can assure you that your milk is

doing fine.

> It will be ready when there are areas of the bottle that are

filled with a

> transparent yellow liquid and you can see solid white masses

floating around

> in it. Be patient. Things are growing.

>

> Ron

Thank you Ron! I will be patient. It is hard switching from the

world of instant everything back to basics... where all good things

take time. I'll get used to it. More importantly today, I won't be

wasting my milk!

Thanks!

[Guest guest]

> Try gently shaking the container, to see if the contents stay

relatively solid, or if they move freely like a liquid.

Occasionally my batches have to sit out longer, depending upon the

temp in the house/weather. If it seems rather like jello in

consistency, go for the next step of making cream cheese. If not,

let it sit a bit longer.

>

> Rebekah

Rebekah... thank you! Someone else mentioned temperature... I think

that is the issue. I live in the pacific northwest and it's still

chilly... not warm at all. I'll give it another couple of days! It

is nice to hear someone else's experience since I'm so new at this!

Thank you!