Guest guest Posted May 6, 2002 Report Share Posted May 6, 2002 I don't get the results I want from just leaving it out on the counter so I add whey left from kefir to get my milk/cream to clabber. I would suspect whey from cheese or yogurt would do the same. Two days ago I tried buttermilk in cream and was very happy with the taste. I'm refrigerating it now and will try to make butter out of it this evening. Rondi >At the right temperature, the good bacteria in raw milk normally outgrow the >bad by using up the oxygen in the milk faster and producing lactic acid >which creates an acidic environment which is less favorable to pathogenic >bacterial growth. At higher temperatures, this balance is altered. >ine in SC Quote Link to comment Share on other sites More sharing options...
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