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nafex - Re: [NAFEX] Got Milk?

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  • From: "Mark Dorogi" <mddorogi@comcast.net>
  • To: "'North American Fruit Explorers'" <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] Got Milk?
  • Date: Wed, 16 Sep 2009 21:45:57 -0400

Thanks for all the responses; it seems that using milk is not unheard of.  I used skim milk, full strength, we’ll see if anything happens.

 

Mark

 

From: nafex-bounces@lists.ibiblio.org [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Ginda Fisher
Sent: Wednesday, September 16, 2009 9:28 PM
To: North American Fruit Explorers
Subject: Re: [NAFEX] Got Milk?

 

I used 2% because that's what I had around.  I've heard recommendations to use skim milk.  I can't imagine a little milk fat mixed in would affect whatever it is in the rest of the milk that interferes with the fungus.

 

Ginda

 

On Sep 16, 2009, at 6:23 PM, Claude Sweet wrote:



Is the milk nonfat, 1%, 2%, or whole milk?

Claude Sweet

Stephen Sadler wrote:

1 part milk, 9 parts water

 

~ Stephen

 

From: nafex-bounces@lists.ibiblio.org [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Hector Black
Sent: Wednesday, September 16, 2009 10:02 AM
To: North American Fruit Explorers
Subject: Re: [NAFEX] Got Milk?

 

IStephen -   Is a 10% solution 10% milk or 10% water?  Hector Black zone 6 middle tn

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