<But what about the dairy needing
<to be low-fat? I understand that raw milk negates this need and even
<cheeses made from raw milk does too. But whole milk yogurt? And before
<you all jump on me, I gave up on raw milk because it went bad after 2
<days. I am using Strauss cream-on-top milk and whipping cream because
<they are not homogenized or "ultra-pasturized".

Where were you getting raw milk that it went bad in two days? Ours easily
lasts 2 weeks in the fridge and if if it starts to sour, there are still
ways to use it. Not trying to criticize your decision, just curious about
why there would be such a difference. Are you in CA or something, where you
can buy raw milk off the shelf and so maybe it is already several days old
when you got it?
Kristin

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