>... Can we put a bit of keifer in the milk to turn the milk into keifer? No, not without bringing the milk to a boil for a few minutes to inactivate the enzymes which break down the gel, and cool to a careful temp. control of 110-115 degrees ( which requires a good dairy thermometer which floats which you don't have enough milk to accomplish --and constant surveillance--- unless this set-up has been done to the point of your being knowledgeable and comfortable with the variables ) and any contamination from your milk or utensils can produce unpleasant off flavors. >.... Would we have to leave it at room temp for >this to work? [yes]Could we add a bit of commercial yogurt and make raw yogurt? [See above] >Should we flush it down the toilet? [No] Should we compost it? [yes, real deep] Should we search out a calf and give it back?[yes. before it spoils] Should we use it to fertilize our fig trees? [yes] >Should we keep it and test it at various stages of putrification? [if your 911 number dials automatically] Now, Kirt, I know you were just jesting, but, my dear, I am in deadly earnest!! Pat