Oh Reg, sorry to hear this. How is the cheese coming along. I think we have talked about the differences in milks before, and this is one of the reasons that I am prepared to pay for good whole milk, and if I can't get that brand, then I don't make cheese. I have poured too many batches down the sink.
I tried to make the apline about a month ago, but it must have been to hot over night as the milk had curdled and gone off by morning. Still wanting to give this a try, so will let you know when I have finally done it. Made some yoghurt yesterday, just in case I get the oportunity to do so this weekend.
