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I have a bottle of raw fermented milk in a plastic bottle which was witting at room temperature 23-24 degrees celsius for around a week.
It was already clabbered when I first bought it.
The walls of the bottle are covered in raw fermented milk, although there's only a little bit left. ( This reaction is normal for every single kind of fermented milk)My questions are : Can I drink it? ( It smells really acidic )
Can the bottle be reused since a lot of bacteria are in there?
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I have a bottle of raw fermented milk in a plastic bottle which was witting at room temperature 23-24 degrees celsius for around a week.
It was already clabbered when I first bought it.
The walls of the bottle are covered in raw fermented milk, although there's only a little bit left. ( This reaction is normal for every single kind of fermented milk)My questions are : Can I drink it? ( It smells really acidic )
Can the bottle be reused since a lot of bacteria are in there?
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I have a bottle of raw fermented milk in a plastic bottle which was witting at room temperature 23-24 degrees celsius for around a week.
It was already clabbered when I first bought it.
The walls of the bottle are covered in raw fermented milk, although there's only a little bit left. ( This reaction is normal for every single kind of fermented milk)My questions are : Can I drink it? ( It smells really acidic )
Can the bottle be reused since a lot of bacteria are in there?
-
I have a bottle of raw fermented milk in a plastic bottle which was witting at room temperature 23-24 degrees celsius for around a week.
It was already clabbered when I first bought it.
The walls of the bottle are covered in raw fermented milk, although there's only a little bit left. ( This reaction is normal for every single kind of fermented milk)My questions are : Can I drink it? ( It smells really acidic )
Can the bottle be reused since a lot of bacteria are in there?
