[Diana in Wisconsin]

Thanks for the tips! I’m leaning toward the really THICK stuff. Yum! :)

[Harmless Teddy Bear]

The longer you let it drain the thicker it will be. Do stir it every twelve hours or so to prevent a skin from forming.

I have never gone over 48 hours but I see no reason why you shouldn't. At that point it is yogurt "cheese".

Some of the whey can be kept to make your next batch. You can also freeze it for future use.

Give the rest to your pigs. They will think they went to piggy heaven.