Guest guest Posted March 15, 2002 Report Share Posted March 15, 2002 I've been reading the archives on clabbering milk and making buttermilk and such. There was one post that asked if a person should strive to drink clabbered/cultured milk if they have no milk allergies, or is fresh raw milk a better choice. I couldn't find a response to this. Do we only need the cultured milk products for the recipes that call for them, assuming no allergies? Quote Link to comment Share on other sites More sharing options...
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