making whey and cream cheese

[Guest guest]

Hi Everyone. I am new to the group. I am an acupuncturist and

herbalist with a practice in NJ. I've recently been getting into

Nourishing Traditions by Sally Fallon, and am attempting to brew my

own kombucha and make whey and cream cheese, so that I can prepare

many of the other recipes in the book.

My question is this: I am using raw milk to make the whey. In the

book, there is no mention of whether or not the raw milk (which is to

be left out at room temp for a few days to separate) should be covered

tightly or left open. I did it by covering in a glass jar and now am

straining it. Just wanted to make sure that I did this correctly.

The odor is quite strong, so wanted to make sure.

Thanks for any input. I look forward to being a part of this group.

--

Ross Rosen, LAc, CA, Dipl OM (NCCAOM)

Center for Acupuncture and Herbal Medicine

166 Mountain Ave.

Westfield, NJ 07090

(908) 654-4333

www.acupunctureandherbalmedicine.com

http://rossrosen.blogspot.com

[Guest guest]

I've always covered my glass jars when making this. Welcome to the group.

Carolyn

>

> Hi Everyone. I am new to the group. I am an acupuncturist and

> herbalist with a practice in NJ. I've recently been getting into

> Nourishing Traditions by Sally Fallon, and am attempting to brew my

> own kombucha and make whey and cream cheese, so that I can prepare

> many of the other recipes in the book.

>

> My question is this: I am using raw milk to make the whey. In the

> book, there is no mention of whether or not the raw milk (which is to

> be left out at room temp for a few days to separate) should be covered

> tightly or left open. I did it by covering in a glass jar and now am

> straining it. Just wanted to make sure that I did this correctly.

> The odor is quite strong, so wanted to make sure.

>

> Thanks for any input. I look forward to being a part of this group.

>

> --

> Ross Rosen, LAc, CA, Dipl OM (NCCAOM)

> Center for Acupuncture and Herbal Medicine

> 166 Mountain Ave.

> Westfield, NJ 07090

> (908) 654-4333

> www.acupunctureandherbalmedicine.com

> http://rossrosen.blogspot.com

>

[Guest guest]

I haven't used milk to make the whey.... it should be simpler to use

plain unsweetened yogurt (with live cultures) -- that's what I do -

you can do it overnight....

Tim Reeves

>

> I've always covered my glass jars when making this. Welcome to the

group.

> Carolyn

>

> --- In , " rossrosen " <rossrosen@>

wrote:

> >

> > Hi Everyone. I am new to the group. I am an acupuncturist and

> > herbalist with a practice in NJ. I've recently been getting into

> > Nourishing Traditions by Sally Fallon, and am attempting to brew

my

> > own kombucha and make whey and cream cheese, so that I can

prepare

> > many of the other recipes in the book.

> >

> > My question is this: I am using raw milk to make the whey. In

the

> > book, there is no mention of whether or not the raw milk (which

is to

> > be left out at room temp for a few days to separate) should be

covered

> > tightly or left open. I did it by covering in a glass jar and

now am

> > straining it. Just wanted to make sure that I did this

correctly.

> > The odor is quite strong, so wanted to make sure.

> >

> > Thanks for any input. I look forward to being a part of this

group.

> >

> > --

> > Ross Rosen, LAc, CA, Dipl OM (NCCAOM)

> > Center for Acupuncture and Herbal Medicine

> > 166 Mountain Ave.

> > Westfield, NJ 07090

> > (908) 654-4333

> > www.acupunctureandherbalmedicine.com

> > http://rossrosen.blogspot.com

> >

>