sour milk

[Guest guest]

I have been reading the posts today and was interested on the leaving

the milk out to curdle for four days. please throw that out!!! The only

milk I leave out to clabber is for buttermilk, and it takes one night

in a normal room temp. That is using cultured buttermilk as a starter.

I always use cultures and heat the milk and cut the curds. Leaving it

out like that will make you very ill.

Afrank