[Cheese] Buttermilk

[Corina]

Hello again,

I didn't realise the temp mattered so much! My kitchen probably is 16 
C in the winter, but right now it must be way too hot. That must be 
part of the reason why my buttermilk has recently changed 
texture--I'll bet the bacteria is different. That's really useful 
information (about the two different kinds of bacteria), because now 
I will know not to use buttermilk I make during these warm months to 
make frozen buttermilk cubes for cultures later. I'll buy new 
buttermilk for that.

Thanks again, to you both!

Corina