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<p>I know this topic has quite a few posts, but I can't find anything specifically addressing my question.  I am attempting to make whey from the NT recipe.  On a suggestion, I put my milk in the oven with the light on.  I thought this would keep it slighly warmer than my drafty room.  When I checked in on it however, the light in the oven made it really warm, approx 106 F.  Is that temp too high for the raw milk?  It looks like it is almost done separating and smells and pretty sour or tangy.  Is it best to leave the milk closer to room temp?  Thanks for any advice.</p>
 
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