Wed, Jan-02-19, 17:12
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Senior Member
Posts: 12,456
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Plan: Atkins DANDR
Stats: 210/194/160
BF:
Progress: 32%
Location: Texas
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Quote:
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Originally Posted by mike_d
I do that all the time, like it at room temperature. The reaction continues till it runs out of sugar, the pH lowers and it won't spoil at room temp -- even after several days!
Can get cheese-like thick on top though.
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I have a question about when it separates. When that happened, I poured off the liquid and what I had left was like a fresh cheese like substance. Does the liquid have value or is it fine to pour it off?
One more question. When the Keir runs ot of sugar and the PH lowers and it won't spoil, does that mean it has also become more acidic? |