unhomogenised, pasteurised, fullcream milk

[Guest guest]

Hi

So I have had the worst 3 days of my yogurt making life in over a year. I have

wasted about 6 litres of milk all due to me just making silly mistakes. So I

went to the supermarket and brought the type of milk in the subject line becuase

it was the cheapest. Never used it before. Pour the milk it in the pot it has

yellow lumps in it. They melt looking like there is melted butter in the milk.

It get to 180 and it is all mixed. Cooling down and the yellow has come back. So

do I strain it before I mix in the probiotics or don't bother. Also will this

milk be harder on our stomachs.

Sky