--- In AL_WAPF@yahoogroups.com, Dy Edington <tbowmommy@...> wrote:
>
> Thank you!
>
> This is Jersey cow milk, and you're right - it didn't ever get clear evidence
of whey in the jar. I finally got nervous and poured it into the cloth - it was
thick and beautiful, but I think I may have let it set a few days too long. It
still smelled good, though, so I went ahead and strained it. I'll try it,
myself, before letting the kids get to it. :-)
>
> I'll be making another batch with fresh beets (the kids ate them before I
could do anything - not going to complain about that) this coming week, and will
let you know how the kvass turns out.

Yep, that's just how it happened with mine, and let me tell you, that is the
BEST cream-cheese-like-stuff I have ever had. Absolutely fabulous flavor. Btw, I
think I let mine sit out for longer than yours and I kept them war too because
as far as I know the only thing longer time will do is make the culture more
robust. Cheeses, after all, can sit for years.