I have 2 gallons of sour milk that I put out on the counter last night. They are separating. How will I know when they are "done" separating? How do I remove the cream from the whey? Does the cream actually coagulate into visible, easily removed curds? One of my sons is dairy intolerant so soaking grains with the sour milk isn't an option. What can I make with the curds? Can I use the sour cream for something else before it fully coagulates? If so how do I separate the cream? I tried scooping but didn't know where the end of the cream was lol. HELP!!