Guest guest Posted August 25, 2008 Report Share Posted August 25, 2008 I've been trying to change my viili culture from whole fat fresh milk to pasteurized skimmed milk, lately. First time it didn't do. Then when i tried adding a higher proportion of viili to milk, it seemed to work better. Still, it doesn't get stringy and becomes rather cloudy (curds in whey) after some time. What could be wrong? I think i may have to obtain a fresh culture. Greetings, Maarten Quote Link to comment Share on other sites More sharing options...
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