i'm attempting to make whey from our raw milk using the recipe in nourishing traditions. i have no idea if what i'm doing is right, how it is supposed to look, etc. it was slightly sour when i put it on the counter to separate on saturday. i strained it yesterday because it had a small layer of thick film on the top and so thought it was ready. i don't think it was ready, because i have tons of 'whey' and hardly any 'cream cheese'. the whey just looks & smells like soured skim milk...isn't it supposed to be more watery looking?
i'm letting it sit for a few more days to see if it separates again since i don't htink i left it long enough.
any insight on how to make whey? i know it shouldn't be very hard, but i'm so unsure about what it's supposed to look like!
thanks for any help you can provide!