I'll post it on both groups this time, to be sure I don't post it on the wrong
group:)
I've perfected my whey separation method, for anyone who may want to do this to
save either the curds or the whey.
Let the kefir make until complete and total whey separation, and stir it up a
couple of times to make sure.
Strain grains out as usual, I do so with a large bowl and a large strainer that
fits nearly perfect in the bowl, that way I can stir the kefir vigorously
thereby using the whey to loosen the curds from the grains.
Pour the kefir into a glass vessel and leave it out for at least 24 hours; it
will separate into 3 layers- cream curd on top, whey in the middle, milk curd on
the bottom.
Skim the cream curd off with a ladle or gravy spoon, into a wire strainer basket
over a bowl; rub the curd around with a spatula to drain the whey, but don't
force the curd through the strainer. You may wish to keep this cream curd
separate for any use you may find.
Clean the strainer, then pour the remaining whey and milk curds into it, once
again using a spatula to drain the whey until the milk curd that remains in the
strainer is "dry".
This will easily get a half gallon of whey out of a gallon of raw milk.
Daddybob
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