fermenting milk

[Guest guest]

I've had a great success today with milk - my sister and husband came

for a visit from canada, and I asked her to get me some milk while she

was out - she came back with 2litres of regular full fat. I'd forgotten

how north americans tend to shop in bulk!

I knew that I would never get through any of it once they left, so I

heated it up, cooled it, and added some leftover cultured live

buttermilk that my son had lurking in his fridge.

The weather on the south coast UK is very warm and humid and the moment,

and this morning, it had actually turned. I left it a few more hours and

have just decanted it back into the container and stuck it in the fridge

to get really cold for later on.

I don't have much faith in regular milk and was very pleased that it

soured (rather than went sour, if you see what I mean!). But I guess by

now that the kitchen is full of beneficial bacteria, so all went well.

I still have not got a nearby place for raw milk, so do all my milk

things with what is called UHT milk in the UK. It is heat treated to

sterilise it and will sit on the shelf for a couple of months. If you

add any sort of starter, like liver yoghurt, that's the only thing that

will influence the milk, and you don't even have to heat it first, as

there aren't any germs within.

I've ordered a 2 litre container of organic full fat milk for my next

grocery delivery and will have another go - perhaps a different starter

and I'll see how soft cheese comes out.

regards from edella