I recently made whey with some non-homogenized whole yogurt. There was a little bit of white in the whey when I lifted the cream cheese off it so I strained it again through a mesh strainer after it was cooled and a goopy white substance was left behind. My whey usually develops a white goop that I either figure is mold or milk solids left behind. Usually, I dump it, though this time I strained it out because I had seen the white in it and I knew it was still very fresh.
I soaked some oatmeal with it overnight but my husband made fresh oatmeal, so it sat a little longer than it should have. When I went to cook it, it had a layer of dark mold across the top. I had also made a batch of apricot and apple butter with it. Five jars worth and it ended up with a layer of mold on it as well. I don't think all the jars, I was a little distraught and just left them to deal with at another time. I peeled, pitted, cut and dried all of those apricots and apples myself and then made the butter and now it looks like it was all waste.
So, what is wrong with my whey? Or, is it something else, like the temperature of our kitchen or something? We don't have tons of extra cash to be buying or wasting this kind of food. I'm not willing to try and make more whey until I've figured this out. So, I'm at a loss. Thanks for any help.
I soaked some oatmeal with it overnight but my husband made fresh oatmeal, so it sat a little longer than it should have. When I went to cook it, it had a layer of dark mold across the top. I had also made a batch of apricot and apple butter with it. Five jars worth and it ended up with a layer of mold on it as well. I don't think all the jars, I was a little distraught and just left them to deal with at another time. I peeled, pitted, cut and dried all of those apricots and apples myself and then made the butter and now it looks like it was all waste.
So, what is wrong with my whey? Or, is it something else, like the temperature of our kitchen or something? We don't have tons of extra cash to be buying or wasting this kind of food. I'm not willing to try and make more whey until I've figured this out. So, I'm at a loss. Thanks for any help.
