On Wednesday, I bought some milk in Waitrose. I have been using Channel Islands to scald and get the cream for my cereal, like we did in my childhood (and the guy at the cherry farm, as well, so I'm not unique.) But here was some ordinary whole milk reduced to 29p for 2 pints. Also on 3 for 2 offer. So I got three bottles.

As I was scalding it I realised that it was actually homogenised, and no cream was going to surface, and planned to use it for desserts, and drinking.

But when I went to start cooking it last night, I found that the lot had curdled. Not turned, there's no souring, in fact it's rather bland. I am currently straining it with the intention of making cheesecake.

But why did it happen? It was in several covered containers, and not in a fridge, and each container had gone the same way. Any bugs in it should have been killed by the scalding, as that was the intention in the original process - and it didn't happen with the non-homogenised milk.

Penny