Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Food and Beverage > Cheese Making Forum > Purple whey?
Reply
 
LinkBack Thread Tools
Old 06-16-2009, 08:30 PM   #1
cheesenbeermmm
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Flagstaff, AZ
Posts: 8
Default Purple whey?

So I started on a soft cow milk cheese right before I went camping cause I needed the milk jug to be empty so i could freeze it for cold. Basic recipe...1/2 gal milk, 4 oz mesophilic starter, few drops of rennet. Well I didn't have the time before we left to drain it so i left it sit in the fridge till we got back. This was after about 24 hours at room temp. It is in a stainless steel 3 qt pot. Upon returning, I find that the whey is a deep purple. Can this be from pH level messin with the SS? Any thoughts?

__________________
cheesenbeermmm is offline
 
Reply With Quote Quick reply to this message
Old 06-17-2009, 02:06 AM   #2
brewmonger
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Posts: 169
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by cheesenbeermmm View Post
So I started on a soft cow milk cheese right before I went camping cause I needed the milk jug to be empty so i could freeze it for cold. Basic recipe...1/2 gal milk, 4 oz mesophilic starter, few drops of rennet. Well I didn't have the time before we left to drain it so i left it sit in the fridge till we got back. This was after about 24 hours at room temp. It is in a stainless steel 3 qt pot. Upon returning, I find that the whey is a deep purple. Can this be from pH level messin with the SS? Any thoughts?
Uh... so how long did this sit in your fridge?

And no, this is definitely not from stainless steal. Its probably from a bacterial or mold growth. I would toss it, unless you want to take the risk of making everyone who eats it sick.
__________________
brewmonger is offline
 
Reply With Quote Quick reply to this message
Old 06-20-2009, 06:18 PM   #3
cheesenbeermmm
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Flagstaff, AZ
Posts: 8
Default

It was in the fridge for two to three days, but I think I might have figured it out. I previously cooked black beans in that pot, and may not have gotten it completely clean. Considering that I started the cheese in haste while packing for camping and trying to keep my 17 month old out of everything I was doing, this is probably the issue. But don't worry, it has already been dumped down the drain. It looked really cool though.

__________________
cheesenbeermmm is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Purple Hops Devonian Hops Growing 54 04-14-2011 07:51 PM
Today- farmhouse cheddar and whey ricotta Yooper Cheese Making Forum 14 11-20-2010 03:41 PM
Ricotta from Mozzarella Whey? avaserfi Cheese Making Forum 6 04-17-2009 01:08 AM
Purple beer, purple gunk oooFishy Equipment/Sanitation 3 02-13-2008 08:59 PM
Purple Haze Clone atxstanley Recipes/Ingredients 1 08-29-2007 11:43 AM