Re: Making Curds & Whey from Raw Milk...

I know my ideas about what is "spoiled" and "bad" have been changing since starting in on NT. I think we are becoming too anticeptic a society . . . some bacteria are good.

Anyway, I do wonder whether, with the coolest weather, it is a little too cool wherever the milk is being set out . . . though I am not sure Sally mentions an ideal temperature in the book. But I also agree it is safe. Tweet