white whey

This topic contains 1 reply, has 1 voice, and was last updated by  Tom Moran 4 weeks ago.

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  • #5321 Reply

    Clare Payne

    Does anyone know why sometimes my whey is a clear greenish liquid whilst other times it almost looks like milk – very white – even though curd has separated out. I’m using my own raw unpasteurised goats milk, keffir as my starter and liquid rennet. I’m making both soft and semisoft cheeses.

    #5364 Reply

    Tom Moran

    Clare, I have had big variations in whey color and clairity and never knew just what was causing it. I use a variety of different milk so I just figured it was because of that difference. Clear, slightly yellow, and cloudy are my rainbows but slightly green must come from the goat’s diet for that milking. Wish I could help more.

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