Making Curds & Whey from Raw Milk...

I just tried making whey & "curds" for the first time. Here was my experience: I simply set out glass quart container of raw cow's milk, and waited. Day 1: nothing. Day 2: nothing. Day 3: nothing. At this point, I moved it from my kitched counter (which is only about 63 Degrees Farenheit), onto the ledge in my basement starewell (which is more like 72 Degrees Farenheit - my basement is warmer than my upstairs). Continuing with the progression: Day 4: nothing. Day 5: I forgot to look. Day 6: Radical Change! The cream layer on top exploded into a weird bloated mass (actually, the top surface looks yellowish, almost buttery). Meanwhile, the part that was the non-cream milk (most of the jar) is much more watery than milk.

Sally Fallon said to set out raw milk for 1 to 4 days. She doesn't say precisely what it will look like. I'm guess I'm not sure what to think, for two reasons: 1) it didn't really change for over 4 days (the cream just got thicker, more solid); and 2) when it finally changed, it hyper-changed (since Sally Fallon didn't go into detail, I just expected a simple separation).

Am I over-analyzing this? Does anyone know if this worked correctly, or if it may have "gone bad"?

Thanks in advance for any help anybody can provide me with...

Doug
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