nogoer
2007-01-15 00:28:25 UTC
I made a pressed cheese today and noticed my whey was very milky. It's
been awhile since i used milk from the local grocery store, but i'm
pretty sure this same thing happened with some mozzerella i made a few
months ago. The inital whey looks fine but once it gets down to the
pressing point it gets milky. I dont know the cause or even if it is
the milk for sure. My post is a question to see if anyone knows why i'm
seeing milky whey? I used skim milk and whipping cream, maybe its from
too much fat?
been awhile since i used milk from the local grocery store, but i'm
pretty sure this same thing happened with some mozzerella i made a few
months ago. The inital whey looks fine but once it gets down to the
pressing point it gets milky. I dont know the cause or even if it is
the milk for sure. My post is a question to see if anyone knows why i'm
seeing milky whey? I used skim milk and whipping cream, maybe its from
too much fat?