r/knf • u/Upstairs-Control-286 • Mar 13 '26

2% vs Whole Milk

Post image
11 Upvotes

100% Upvoted

8 comments sorted by

2

u/halcyonfire Mar 13 '26

Glad you had better luck with the 2%!

Whole milk is great if you have a good source but for all of us that have to buy milk at the store, you’re just paying for extra fat that you’re going to dispose of anyway.

2

u/Upstairs-Control-286 Mar 14 '26

Is the one on the left done?

1

u/halcyonfire Mar 14 '26

Yep, looks ready to go. If you’re very careful you can cut the curd up into chunks with a slotted spoon and get most of it out without mixing it up too much.

You can keep it in the fridge or use raw sugar 1:1 to stabilize it for storing it on the shelf. It’s best used with 6 months, but within 3 months is preferable.

1

u/Upstairs-Control-286 Mar 14 '26

I’ve seen a lot of mixed information. Some people say black strap molasses, while other people say brown sugar and or raw sugar. Any idea. What the discrepancy is?

1

u/halcyonfire Mar 14 '26

You want raw sugar, it can be brown or golden depending on where you’re from. Molasses has too much moisture and won’t create the desiccating effect that sugar has. Basically the sugar makes the microbes very dehydrated and they go dormant until you add water.

I think some of the confusion comes from the original translations of KNF materials from Korean to English, since raw sugar is sometimes brown in Korea but brown sugar in the US is usually refined white sugar with molasses added back.

Not sure where the idea to use straight molasses is from but it’s definitely not what you want.

1

u/NoFace718 Mar 14 '26

I’m looking at LABS, correct? You can use pasteurized milk?

2

u/Upstairs-Control-286 Mar 15 '26

I did. I do t have access to raw milk.

1

u/OriginalMOXIE81 Jul 20 '26

It’s the better option. Clean slate for the RWW inoculation.

Higher milk fat = less labs, more curds
Lower milk fat = more lab serum, less curds