Re: Soaking Grains

You're right...it wasn't you with the butter, sorry about that! OK, I think I've got the whey from raw butter now. One last questions...once it seperates, what do I do? I'm assuming it's like the yogurt whey I've been reading about in these other forums, and like you said in your response, where I strain it with a cheesecloth. Is that right? And then I'll be left with liquid (whey) and the cheese-like stuff I've been reading about? If that is right, can you use the cheese like regular cream cheese and do you store it in the fridge at that point? Thanks again.
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