Recent content by Gloria McDonald

Thanks - I am going to give that a try. It does make sense to me as well.

When using any kind of milk I use partially frozen milk in a stainless steel bowl set in a sink of ice. Lye is poured in very slowly to stop it from heating up and burning the milk fats. Sounds to me like possibly the lye saponified some of the milk fat which resulted in the gelled substance...