Guest guest Posted December 30, 2008 Report Share Posted December 30, 2008 I have been reading the posts today and was interested on the leaving the milk out to curdle for four days. please throw that out!!! The only milk I leave out to clabber is for buttermilk, and it takes one night in a normal room temp. That is using cultured buttermilk as a starter. I always use cultures and heat the milk and cut the curds. Leaving it out like that will make you very ill. Afrank Quote Link to comment Share on other sites More sharing options...
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