--- In AL_WAPF@yahoogroups .com, Dy Edington <tbowmommy@. ..> wrote:
>
> Speaking of being very new to this *grin* - I'm trying to separate my milk according to the "Whey and Cream Cheese" directions on pg. 87 of Nourishing Traditions.
>
> It's been sitting in a sealed glass jar on the counter since late Sunday/ early Monday... and so far, no whey. No thinner liquid anywhere at all. It's just cream and milk.
>
> Is this the most it separates, or am I supposed to wait for an actual whey-like substance to appear in the jar?
>
> Thanks so much for any help you can offer!
>
> Quite looking forward to making beet kvass, if I can ever get the whey out. :-)
> Dy
>

I found that separation is very different between goat and cow milk. Goat milk separates big time. It ends up with a bit of curds floating on top of a big jar full of whey. Cow milk didn't do this (I was, however, using buttermilk and kefir cultures which probably made a difference). Instead, The whole thing thickened up and the only way I could tell that it had separated was by twirling the jars back and forth. When I did this I could see the mass of curds twisting. Also, I could see holes in it. I think the holes are the sure giveaway that you milk has separated. Lemme know how your kvass comes out! I'm really interested in trying that too.