20057Re: Fermenting milk
- Mar 31 11:00 AMBad! At first I didn't know what it was and thought it was from the
Lactaid or 1% milk fat I ate a caplet it was pretty much tastless. I
should have bought an eye droper to measure drops of water then use
lactaid in that amount. As it got stronger then I could taste the
whey. Also next time I will use fat free milk.
--- In Distillers@yahoogroups.com, Rana Pipiens <ranah2o@y...> wrote:
> Thanks Reuel. I was hoping that someone would have tried the milk
wine recipe. That is the same one I was going to try but hadn't yet
because I could only find the caps form of Lactaid so now I can go
ahead with it. You mentioned that the whey flavor increased with
age. Was that good or bad? R.
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