Re: Re: drinking fresh raw milk, not cultured

[Guest guest]

The Kepfords schrieb:

>

> ,

> What is the benefit of letting the fresh milk sour? Is it getting cultured

that way?

> Sonja

I hope someone else can answer this. As I roughly understand it, souring enables

helpful bacteria to

turn the milk sugar into lactic acid. Is that right? The milk sugar in itself is

difficult to

digest. The lactic acid is good for us somehow. Maybe someone else will

elaborate.

.