I know about using too much culture, so try to use about a tablespoon for each cup of milk, and am adding two cups milk to each jar.
What I'd like to end up with is a milk-type consistency. Is this what I'm shooting for? I'm not too fond of eating the culture. And drinking whey is too sour. I suppose I can bottle much earlier, but why is my culture so active? It's winter!Statistics: Posted by kagy — Fri Jan 29, 2016 1:33 am
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