Guest guest Posted June 28, 2010 Report Share Posted June 28, 2010 At 04:57 AM 6/28/2010, you wrote: So, anyone have any suggestions? I was going to drip it, but I am a little afraid of eating it. It did ferment for 24 hours. Terry, The only time in nine years that I've had my yogurt not turn out was when the milk was on the verge of going sour... hadn't YET curdled, but was past its best. Hate to say it, but I think I wouldn't trust it. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 28, 2010 Report Share Posted June 28, 2010 At 06:19 PM 6/28/2010, you wrote: I'm going to chuck it. It was fresh milk from my local dairy farm, but I think I left it out too long on the counter and that might be the problem. I, also have never had a problem, but live and learn. That's painful, to chuck local milk, but I'd sure hate for you to toss yourself into another flare! — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
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