Question about "making" whey.

[thefreckledmama]

I've finally found a source for raw milk (yay!), and would like to "make" some whey. I read in NT where she describes how to go about it, but I'm a little unclear on the details, and just wanted to check before I went about it the wrong way.

It's my understanding I can just let the raw milk sit at room temperature until it separates, and then strain/drain it through a kitchen towel, leaving me with the whey and cream cheese. Is this correct?

My main question is really whether or not the milk should be covered/uncovered/loosely covered, etc. while sitting at room temperature to separate.

Also, is this pretty "fool proof"? I'm pregnant, and while I'm not at all concerned with raw milk, if there is a margin for error where I could possibly make myself sick, I'd just like to know.

[PeggyinNC]

Yep, it is pretty easy. The only thing is, be sure to at least loosely cover it, like with a tea towel, to keep out any fruit flies or whatever. It is the first TF thing I ever made, and it was easy even the first time.... Oh, I put the raw milk in a half gallon mason jar with the lid on tightly but enough space for air to get it to the point where it separates. The loosely covered part is when you are draining the whey.... good luck!

[harrietsmama]

I always set mine out in the half gallon milk jars with the lid on. When it separates, I poured it through a bird's eye diaper or linen dish cloth. Some tips, hmmm... Don't shake it up once it's separated! *lol* I thought it would save me from splashes when it bloop bloops out of the jar, nope just a mixed up mess. The cheese makes really good Palak Paneer. The color of your whey will very, but trust your nose, if it smells ok, it probably is. I also changed jars every time I used the way - so if I opened the jar to use some, I transferred the rest to a clean jar. Some of the extra white gets taken out this way and I had 'cleaner' whey at the bottom.