zxcvbob wrote:

> Would it still be OK for mixing with skim milk and making yogurt? I
> wouldn't use the bacteria in the H&H, I'd heat it to 180° and inoculate
> with fresh commercial yogurt when it cooled to 105°.
>
> That's what I was gonna use most of it for anyway, but I didn't get a
> round tuit in time.
>
> My family likes skim milk; I like lowfat milk but not skim, so I buy
> skim milk and add a little cream of H&H to mine.


I don't know... I probably wouldn't. A carton of half-and-half is
cheap enough that I wouldn't use it if it looked/tasted/smelled like I
wouldn't want to drink it. I made alfredo sauce last night with some
heavy cream (Brookstone) that I'd got on sale from Schnucks. Exp date
4/7/07. I didn't even think to taste it first because it was well
within the sell-by date.

I started the sauce then tasted it and it was just horrible. Bitter,
almost metallic. Then I made my 12 year-old son try it, without making
any comments about the taste (maybe my tastebuds are fried from last
night's stuffed jalapenos?). He gagged and literally wiped his tongue
off with a scott towel.

I can't imagine what could have made it taste so vile. I'm sorry now
that I dumped the rest of the carton down the drain. It should have
been evaluated as a potential chemical weapon.