Guest guest Posted January 3, 2004 Report Share Posted January 3, 2004 Does raw milk need to be soured on the counter, or will it still sour " properly " if left in the fridge? Can it be refrigerated while it's fresh and then put out to sour? What's the proper protocol? ~ Carma ~ " God has given you all you need to train and educate your children at home - it's in real books and real life. " ~ Clay son ~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2004 Report Share Posted January 3, 2004 > Does raw milk need to be soured on the counter, or will it still sour > " properly " if left in the fridge? Can it be refrigerated while it's fresh > and then put out to sour? What's the proper protocol? > > ~ Carma ~ @@@@@@@@@@@@@@@@ Just about any protocol works, but the flavor and consistency varies wildly depending on the conditions. The most delicious soured milk I've made was in warm weather and it was yogurt-like. Fridge-soured milk doesn't seem to be as thick or tasty, but is still fine. Mike SE Pennsylvania Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.