Is this still safe? It’s my first time making clabber to use as a starter and I’ve tried keeping it at a tempt of 20c to 25c. I live in a tropical country and the temperature keeps on going up and down. This is the 4th day for fermenting clabber.
What is this orange spot?
by AwayArgument7228
1 Comment
>Is this still safe?
No. Theres a reason they pasteurise milk.