Re: Re: Making whey for the first time

[Guest guest]

At 08:59 PM 12/31/04 -0000, you wrote:

>--- In , " Burns " <jburns62@b...>

>wrote:

>

>> I was just wondering if it will be obvious when it seperates or if I

>> should just go ahead and strain it after the fourth day even if it

>> still looks the same?

>

> ,

>It will be very obvious. The milk solids/white stuff will float up

>and clearish liquid will be below. Important: don't fret--it won't

>go " bad " and you can't do anything " wrong " that I can think of.

> B.

>

>/MAP sure to send a list of what could go wrong?

>//I asked for it?

I am not MAP, but I am also a computer.

You people that live in sunny warm LA don't have to deal with those cool

temps. When I clabber milk, the tendency is NOT to be a clear

separation - the whey ends up in pockets throughout. The only obvious

separation (most of the time) is the cream rising.

, if you can't see a separation, but it's thickened - go ahead and

strain it. If it's not thick yet (i.e. curd-y), then let it keep

sitting until it is.

But true ... it can't go wrong, it can't go bad.

MFJ

Once, poets were magicians. Poets were strong, stronger than warriors or

kings - stronger than old hapless gods. And they will be strong once

again. ~Greg Bear