Ok, I have had the same problem getting my milk to clabber... I have read some of the other posts and I think I have it figured out. NOw I just need to know when you "save a chunck as starter" how do you do that? Do you save the "curds" or the "whey" Do you keep it in the fridge? How much do you add to your new batch to clabber? I am going to look through my KFC book...
barnmom: WOW There is so much reading on milkers
May 28, 2015 16:20:23 GMT -5
This book is intended as an inspirational manual for keeping a family milk cow. A lifetime of practical experience has been bound into one volume. Practical advice for the everyday and procedures for cow emergencies. Plus, answers to FAQ's like, 'Should you get a cow?' and 'How Much Space do I need?'