I leave my raw milk on top of the refrigerator where it's the warmest. Makes Buttermilk much faster there. I prefer the buttermilk.
On 9/4/07, Marshall Dudley <[email protected]> wrote: > > Brooks Bradley wrote: > > Dear Zeb, > > Your comment stating that your raw milk soured (fermented) rapidly, > > prompts me > > to call your attention to the fact that the temperature of the > > refrigeration containment has > > a pronounced effect on the rapidity of the fermentation process. The > > near-ideal temperature for storing raw milk is around 34 -35 degrees > > F. Interestingly, that is the same temperature deemed ideal for > > storing apples. There are a number of parameters affecting the speed > > of fermentation > > of unprocessed milk.....among which are: how quickly the milk was > > placed into the cooling cycle; > > if the milk was allowed to warm above 37 degrees F. for any length of > > time; whether or not the > > milk underwent warming (above 35 degrees) and re-cooling cycles during > > transport/storage. There are other additional ancillary factors which > > are possible contributors to what you deem premature > > fermentation, but temperature cycling seems to be the principal one. > > Wayne must have an excellent refrigerator with very responsive > > temperature regulation.....although 3 weeks is not an unreasonable > > expectation. > > OR, he is using CS to extend the time, which is what I read into his post. > > Marshall > > > -- > The Silver List is a moderated forum for discussing Colloidal Silver. > > Instructions for unsubscribing are posted at: http://silverlist.org > > To post, address your message to: [email protected] > > Address Off-Topic messages to: [email protected] > > The Silver List and Off Topic List archives are currently down... > > List maintainer: Mike Devour <[email protected]> > > > -- Day Sutton [email protected]
