Guest guest Posted March 31, 2002 Report Share Posted March 31, 2002 Jean- >Anyhow, I was wondering if the piima culture was necessary. IIRC, Nourishing Traditions states that you can just let raw milk (provided it's clean and from grass-fed cows) separate on its own to provide whey. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 31, 2002 Report Share Posted March 31, 2002 > If you can get raw milk, is it still necessary to obtain the piima culture > and use it for " proper " whey and the cultured products in NT? > > I find that the raw milk we gets thickens nicely when left out at room > temperature for a few days, and separates into solids and whey. > > Anyhow, I was wondering if the piima culture was necessary. > ~~Jean Hi Piima is not necessary. The different cultures provide different flavors/consistencies/flora in the finished product. Some I know actually spit in the milk before leaving it out, to culture their own naturally occurring bacteria. I use kefir grains because I find I don't like the raw goat milk if it sours on its own (it gets strong and bitter tasting). Cow milk seems to work differently. Portland, OR Quote Link to comment Share on other sites More sharing options...
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