Guest guest Posted June 13, 2008 Report Share Posted June 13, 2008 Hey guys and gals, I want to skim my raw milk to make 24-hour fermented skim milk yogurt to use as the base of my post-workout drink, which I want to design to be very quickly digested. I have a half gallon of fresh raw milk that I just poured into a pyrex bowl and put plastic over and left in the bottom floor of the fridge without first shaking the bottle (cream looked settled on top, but of course pouring it would mix it some). How long should I wait until it is fully separated? Are there any particular kitchen tools or techniques that are preferable to use for the separation? Thanks! Chris Quote Link to comment Share on other sites More sharing options...
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