Guest guest Posted June 21, 2005 Report Share Posted June 21, 2005 I am thinking about "cultured milk". Other than kefir, yogurt and cheese, what does this refer to. The reason I ask is that I am thinking of skipping the refrigeration part of the milking process, such as, going directly from the cow to the cheese. Simple. No additives. Can anyone give me their experience with this process. I am not sure if the Amish work this way nor not. I also think I read on the Westonaprice site that the Swiss in the mountains used to culture their milk directly from the cow to the cheese, but wonder what process they used?? Thanks for the help!!! Rose Marie Quote Link to comment Share on other sites More sharing options...
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