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Reply With QuoteIMO.... Make yoghurt from your raw milk... strain to thicken and use the whey that is also teaming with wonderful probiotics. My 2c.
Senior Member
Hi there!
I am currently in the process of straining whey from raw milk that I have left out for about 3 days. There was a very visible separation in the milk, so I figured it was ready.
My problem is, in videos I've seen of they whey being strained, the whey came out completely clear, almost watery. Mine came out kind of milky white at first, but it is now running clear.
Is the milky white portion not whey? Will it cause the whey to not keep as well? Or is it fine?
Any help would be appreciated.
I never know what to put in these things. I write songs!
Senior Member
IMO.... Make yoghurt from your raw milk... strain to thicken and use the whey that is also teaming with wonderful probiotics. My 2c.
Our body is our subconscious mind, and anybody who thinks that their conscious mind is running the show is seriously mistaken. In fact the conscious mind just may be the most narcissistic entity in the universe, it thinks it's running the show. It's not.
~ Nora Gegaudas
"Everything can be taken from a man but one thing... -- to choose one's attitude in any given set of circumstances, to choose one's own way." ~Vicktor Frankl
And that's why I'm here eating HFLC Primal/Paleo.
Senior Member
thanks for the response. I'm following the recipe for whey and cream cheese from Nourishing Traditions... turns out when you make whey from yogurt, the result is completely clear, but if you make whey from milk, there are still going to be milk solids in it, which is what I'm experiencing. Apparently it is fine, unless no milk solids is something you're aiming for.
I never know what to put in these things. I write songs!
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