Hi everyone,
I'm in the middle of making my very first batch of whey, however I think I have a problem.
I have let a quart of raw milk sour for about 4 days now, and I'm straining the solids through muslin at the moment, but the whey has come out really creamy rather than clear yellow, like everyone else's whey looks on youtube videos.
I guess that perhaps I should have skimmed the cream off the milk first before I left it to sour.
So my question is, will it still be ok to use as whey?
Once the solids have stopped dripping, will the crem rise to the top if I put the whey into a jar? And if I then skim the cream off of that, will I be able to carry on and use the whey as normal, or have I ruined the whole process and have to start again from scratch??
I have to say that it smells very cheesy but rather nice actually, however its my first time doing anything like this, so I am panicking a bit, I know that its going to be safe and ok, but I've had 40+ years of programming that anything soured or fermented is life-threatening, and its hard at the moment to shake those doubts.
Thanks, everyone, any help would be great