>From previous posts: "I tried the milk trick too. I put one cup of milk in a coffee cup and put 2 tablespoonfuls of colloidal silver in it. I left the cup on the counter uncovered....I didn't use a control cup of milk because all I was trying to do was to see if a large amount of collodal silver could stop milk from spoiling altogether. And it didn't. Or at least it didn't stop it from curdling."
"So I dug out 3 identical plastic food storage containers from the cupboard, made sure they were spotlessly clean, measured and filled each of them with cold milk from the same container. Capped the first one and wrote "control" on it. Added one teaspoon of CS from the HomeCure people that I had bought for $49 a quart, capped and labeled it. Added one teaspoon of my homemade CS, capped and labeled that." >From a previous list I was on, a person added 1/2 oz. of CS to a glass, I assume 8 oz., of milk. Sounds like you're not putting enough in the milk. If you don't make it yourself, this will be cost prohibitive. However, if you do make it yourself, try adding 2 oz. in a quart container and let us know what happens. "I put a 1/2 oz of CS in a glass of milk and it didn't turn sour for 9 days with no refrigeration. Average temp was around 80F. bjs" Mike M. -- The silver-list is a moderated forum for discussion of colloidal silver. To join or quit silver-list or silver-digest send an e-mail message to: [email protected] -or- [email protected] with the word subscribe or unsubscribe in the SUBJECT line. To post, address your message to: [email protected] List maintainer: Mike Devour <[email protected]>
