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Durgan · March 14, 2013

I am using skim milk, since I do not want the extra fat from whole milk. The end product is just fine in taste, a bit like sour milk but not obnoxious. I can stop the fermentation process before precipitation and the product is thick but drinkable. Complete fermentation is indicated by the precipitation. Process 30 hours, at 79F. I ingest the complete material, by mixing or drinking the liquid and/or eating the solid material.

March 14, 2013	#19
Durgan Tomatovillian™ Join Date: Feb 2013 Location: Brantford, ON, Canada Posts: 1,341	I am using skim milk, since I do not want the extra fat from whole milk. The end product is just fine in taste, a bit like sour milk but not obnoxious. I can stop the fermentation process before precipitation and the product is thick but drinkable. Complete fermentation is indicated by the precipitation. Process 30 hours, at 79F. I ingest the complete material, by mixing or drinking the liquid and/or eating the solid material.