I have always made this from
raw organic milk soured 1 to 2 days, using the buttermilk from the separated cream as starter culture.250 mls to 5 litres skimmed milk.
I use a little bit
of raw organic milk each day in my tiny 4 oz fresh organic stovetop espresso (it's my treat).
Whenever possible this formula should be based
on raw organic milk, from cows certified free of tuberculosis and brucellosis.
The evidence suggests that
raw organic milk is actually one of the healthiest options as it has the highest biologic value and utilization of any protein.
I've been fermenting vegetables, and sauerkraut, and making kefir from
the raw organic milk I can get across the river in PA..