I am a dairy culturing virgin so forgive me if these are silly questions
I used some of my raw milk to make butter. After I got the butter from the milk I put the jar of leftover milk in the fridge and kind of forgot about it.
I pulled it out just a minute ago and I *think* it's now curds and whey but I'm not sure. On the top is a semi solid white mass, like a small pancake, and underneath I'm guessing is the whey because it's a clear liquid. It totally smells cheeasy for sure.
What should I do now? What do I use this for? How should I store this if I can't use it right away?
TIA!!
I used some of my raw milk to make butter. After I got the butter from the milk I put the jar of leftover milk in the fridge and kind of forgot about it.
I pulled it out just a minute ago and I *think* it's now curds and whey but I'm not sure. On the top is a semi solid white mass, like a small pancake, and underneath I'm guessing is the whey because it's a clear liquid. It totally smells cheeasy for sure.
What should I do now? What do I use this for? How should I store this if I can't use it right away?
TIA!!
:
I just strained my whey leftover from mozzarella making and what was left in mine appears to be a little bit of ricotta. It's not enough to cook with, so I think I'll spread it on a piece of bread. Anyway, my suggestion would be to strain your buttermilk through some cheese cloth to isolate whatever else is in it. Maybe it's a little bit of renegade butter? I'm pretty sure you can still cook with the buttermilk, even if it's not so fresh - think buttermilk pancakes or biscuits. Also you could add it to oats or beans when they're soaking before cooking.
