One time, I left some milk out of the fridge overnight. Curdled, sour, and spoiled. Fermented milk isn't something I'd drink on purpose!
(I don't like keffir, and the yogurt I eat is lacto fermented).
It won't hurt you, though, just taste terrible.
I thought you made solid fermented milk and actually eat it! You add a lot of salt though from what I've heard
I dunno... This is pretty interesting actually. In theory if he boiled the cream the bacteria which would normally sour it should be dead. I'm not sure how pasteurized store milk is by comparison, but it might actually work. You can buy canned condensed milk, it doesn't ever go sour for lack of bacteria. I am intrigued. Of course we have yet to see a picture to verify the OP actually did what he said he did.
acidrain23 said:Call me crazy, but wont the acidity of the beer curdle the cream, resulting in disgusting curds in your finished bottles?
Call me crazy, but wont the acidity of the beer curdle the cream, resulting in disgusting curds in your finished bottles?
thejakester said:Hmm possibly so, some experimintation is in order. Is it too late to toss some milk sugar in there in search of my creamy flavor?
FRS said:Got any pictures of this 'junk' on top?
Kaleco said:First thing that came to mind, "...milk was a bad choice." - Ron Burgundy
CreamyGoodness said:This idea is either brilliant or horrible, not sure which... use the curds to make beer poutine!
I Am begininh to think my beer won't have enough cream taste since its all seperating out. I'm toying with idea of uping the alchol to around 15%and adding cream before bottling, just for a few bottles incase I ruin what the beer gods have thus far preserved from catasrophe.