Guest guest Posted August 18, 2001 Report Share Posted August 18, 2001 Sorry for so many questions! I'm brand new at all this. When I made my Piima starter from organic pasteurized (not ultra) heavy cream, it came out very thick and a little frothy, like whipped cream, but there's a tiny bit of liquid at the bottom of the jar - about 1/8 inch. I made some more from the starter and the same thing happened; I just wanted to see if that was normal or a problem. Am I leaving it too long so that it starts to clabber and separate? It's been less than 24 hours, so I didn't think that should be a problem, and the temp is a stable 76. It smells great and as far as I can tell seems to be fine otherwise. Carma Education is an admirable thing, but it is well to remember from time to time that nothing worth knowing can be taught. - Wilde - carmapaden@... Quote Link to comment Share on other sites More sharing options...
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