Guest guest Posted March 30, 2002 Report Share Posted March 30, 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 Quote Link to comment Share on other sites More sharing options...
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