Help 4 Clueless here. What is this?

[Whey2go]

Hi,

Greetings everyone I'm a newbie here and new to homemade dairies too.

I've recently started drinking raw milk months ago and all this while it's been fine until this recent batch which sort of turn slightly bitter after several days in the fridge,   hence I removed it and left it on my sink wanting to clean it up the next morning. Well, next morning arrived and here is how it turned  out:

What is the white blob thing? Yogurt? Cream? Cream cheese? It  taste a little little sour and slightly bitter (as it already has as I mentioned , but mostly bland)
[I want to make yogurt..lol...how to do it without starter?]

Btw, is the water, whey? Lol...I'm totall clueless

[Tomer1]

the bitterness is from bacterial infection of some sort.
"I want to make yogurt..lol...how to do it without starter?"

Why wont you use a starter?
Basically the milk may set on its own using natural flora but it may also spoile thats why you use a starter culture ,to out compete the nasty stuff and getting the ph down to a safe level.

[MrsKK]

Raw milk is rich with organisms, most of them beneficial, some of them pathogenic.  If the cow is healthy, the milking practices are clean, and the milk is stored properly (best temp 36-38 degrees Fahrenheit) the milk should stay good for several days.  However, cows eat a variety of food, especially if they are on pasture.  Also, the stage of lactation and stage of pregnancy can affect the keeping quality of milk.  Even the weather can affect it.

When you put your already-tart milk out in room temp, it just allowed the organisms to grow that much faster.  The milk clabbered and separated into curds and whey.  Probably not curds that you want to eat, though. The stuff that was floating on the top is probably pretty rich in butterfat, which is why it floated.

Good clabber makes an excellent mesophilic cheese starter and can be the basis for a simple cottage cheese or spreadable cheese, too.  BUT it doesn't happen by accident.  Here is a thread I started on how to make good clabber.

If you want to make a true yogurt, you do need to culture it with either storebought yogurt (make sure it has live active cultures and not flavored, though honey is okay) or culture from a cheesemaking supply source.