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Thread topic is "How to make low-lactose dairy products."
Further replies should be directed toward that end.
 
Interesting, last night I spent three hours churning cream with an electric mixer and nothing seemed to result; is it because I was using table cream? (The only cream that was available) Do I have to do it longer? Or is there something else I’m missing?
I’m going to try making butter again today, (as well as more yogurt, vanilla-flavoured this time) this time I’m going to use more cream and make it in a blender; hopefully it turns out this time.
 

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