I finally got my hands on some raw cow milk. We have been enjoying it, to put it mildly. I decided to try the NT recipe for cream cheese and whey using raw milk. It says to leave it out for 1-4 days until it separates. After day 4, it was still opaque. I decided to see what would happen if I left it longer.
Details - I had it out on the counter of my pretty-cold house. I would guess the temp where it was sitting was between 55 and 62 most of the time. It was in a quart-sized, wide mouth, mason jar with the lid on.
So, today is day 6. I finally decided to see what would happen if I tried to strain it. I took the lid off. There was a small amount of mold on the top but it did not smell bad at all. Pleasantly sour I would say. I scraped the mold off (don't worry, I am not going to eat this, I am just experimenting at this point) and poured it into cheese cloth. It is SUPER THICK almost like store-bought sour cream. The liquid coming through the cheese cloth is still white. It is as though it cultured into something else.
What is going on? Any ideas?
Details - I had it out on the counter of my pretty-cold house. I would guess the temp where it was sitting was between 55 and 62 most of the time. It was in a quart-sized, wide mouth, mason jar with the lid on.
So, today is day 6. I finally decided to see what would happen if I tried to strain it. I took the lid off. There was a small amount of mold on the top but it did not smell bad at all. Pleasantly sour I would say. I scraped the mold off (don't worry, I am not going to eat this, I am just experimenting at this point) and poured it into cheese cloth. It is SUPER THICK almost like store-bought sour cream. The liquid coming through the cheese cloth is still white. It is as though it cultured into something else.
What is going on? Any ideas?
