Hmmm, mine lasts up to four weeks without a problem.
However, if I needed something, I'd add a teaspoon to a tablespoon of
CS to a half gallon.
Chuck
When you are not looking at it, this sentence is in Spanish
On 5/2/2008 10:13:14 AM, Pat ([email protected]) wrote:
> My raw milk always sours before a week is up. I only use about 8 oz a day
> in my whey shake. The place where I buy it is a little out of the way so I
> can't just go there a couple times a week. Has anyone figured out if using
> colloidal silver in the milk to keep it fresh would destroy the enzymes or
> make it no better than pasteurized milk?
>
> Pat
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