Guest guest Posted January 4, 2005 Report Share Posted January 4, 2005 In NT, Sally says to use a 2-qt JUG for cabbage juice tonic. But for beet kvass she says to use a 2-qt JAR? Why a jug? Because it is dark inside unlike glass? Or does it matter? By the way, my whey and cream cheese came out great. The cream cheese even got the seal of approval from my 13 year old daughter. However, it never did seperate. When I poured it out to strain it, the whole pitcher was just a solid mass of what I guess would be called clabbered milk. Could this be because I had to buy the raw milk frozen? Thanks, Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.