So you would like to know just what Little Miss Muffet was eating when that spider happened along. To produce curds and whey, begin by setting raw (not pasteurized) goat or cow milk on the kitchen counter for a few days until it separates like this:
The curds are similar to cream cheese and can be substituted in recipes. I prefer the goat curds which tastes very similar to a softer goat cheese available at the market. The curds also make a delicious spread or dip by adding 2 T. of flax seed oil to a cup of curds. Then you can add your prefered herbs or pepper or fresh garlic. My favorite is the garlic option although I make sure I won’t be breathing on friends later that day.
The whey is used in fermenting my veggies, and making mayonnaise, ketchup, mustard, fruit chutney all of which are naturally fermented. I also drink some almost every day which really seems to help with my arthritis.
My weekly routine includes purchasing a gallon of fresh goat milk each Saturday. I use half of this to make kefir, another fermented drink, and the other half we drink until it begins to taste “goaty,” usually around day 4. That’s when the remaining milk gets placed on the counter to naturally separate or curdle. The milk does not go rancid or sour. It does not smell bad.
For an experiment, I tried curdling pasteurized milk . All I can say is GROSS. It just went bad and smelled worse. It did get chunky but did not naturally separate. Those lovely living enzymes which are killed in the pasteurization process are necessary in the curdling process.
In retrospect, I think I’m quite a bit like Miss Muffet. I don’t care for spiders either!
aka Mrs. Muffet