Guest guest Posted November 11, 2008 Report Share Posted November 11, 2008 > > Anyone have any thoughts about why my whole milk buttermilk has lately > been turning out like really, really thick yogurt? I don't know for sure, but my thoughts are this: My source of raw milk is organic grass-fed cows, only now, they are being supplimented with organic grains, I know corn for sure because I can taste it in the milk, but I don't know what else. Anyway, usually the level of cream that rises to the top is about 1/5 to 1/4 of the gallon jar. Lately it has been about an inch more than normal. I've given this some thought, and figure the grain must be making them produce more fat OR maybe it is making them produce less water in the milk (i.e. less milk over all). Plus the cream I'm getting in the milk, which is usually white, is now yellowish, which I think is a good sign really. So, my thoughts on your question are that the same thing is going on with your milk source for your buttermilk. It has more fat and or less water in it and so it is thicker and is making thicker buttermilk. Anyone know for sure? Roxanne Quote Link to comment Share on other sites More sharing options...
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