SC - Raw Milk

[JSchl65101]

In a message dated 98-02-25 22:13:12 EST, you write:

<< It also
 prevents the milk from "souring" properly, so that it rats before it sours
 and turns into yogurt, sour cream, cheese, or some other edible form of aged
 milk.  >>
This is news to me and to the milk I've been using.  I make yogurt all the
time, turn excess milk into schmierkaese (cottage cheese) and also buttermilk.
All from homogenized milk.  My understanding was the cream globules were made
so small in homogenization that they remained suspended.  This idea of
formaldahyde is new to me.

Niamh of Wyvern Cliffe
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