Piima starter: cream or milk?

[Guest guest]

Hi:

I got some freeze-dried piima starter from my chapter leader (hi !). The

instructions it comes with says to mix it with milk to start it, and in NT it

says to use cream.

Since I have access to raw jersey milk (made up of cream and milk), I'm

wondering which would produce the best/easiest results? I.e. the less likely to

screw up if the temp's aren't exactly right? a) skimmed cream whole milk c)

skimmed milk. I'm sure the piima cream would probably taste best though :-).

Thank you. Theresa (in Vancouver, Canada)