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I agree, milk makes a better starter - much more sour. If you want you can use nonfat milk, too! I use 1% - have done so ever since I started -- 10 or more years -- I tried switching to water, just didn't work well.


Several things might be why: 1.) Plastics leach flavor and odor into the milk. Cardboard cartons are also lined with plastic, not wax since about the 1940s. I would say this is likely the biggest impact-- I've always found plastic containers make drinks and food taste downright funky. 2.) Oxygen Permeability: Glass has no O2 permeability whereas most ...


I suspect that it's the source of the milk rather than the container. The shorter the supply chain from cow to your refrigerator, the longer the milk will last in your refrigerator. Mass-produced supermarket milk, which is generally (always?) sold in low-cost plastic containers, spends more time being shipped and distributed than locally-sourced organic ...


well now, call me barmy, but I actually rather like the milk curds. They're fresh, it's not as if the milk has gone to rot? Isn't that how you make mozzarella cheese?


Yogurt is made from milk which has a fat content of 3.5-4.0 % only. Cream has fat content of 30-35%. You cannot extract butter from 3.5% of fat in yoghurt. That is bogus!

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