https://www.yogurtathome.com/single-pos ... ir-at-home
Amount of time: I am still not sure about that; directions for Bulgarian yogurt could help with that - a way to search for an answer to any questions about denaturing protein could be to search Bulgarian yogurt making procedures. People have likely been boiling milk for a loooong time. It is beginning to seem a better option, for me, than just using milk without boiling.
Here is one thing noticed: I have a signal in one finger that tells me whenever I have eaten anything with sugar. With boiled milk, signal completely off. No signal at all so far. Maybe this has something to do with milk sugars that are somehow reduced with boiling.
Anyway.... that's that. Might be a good experiment to try.
Also: tested yemoos grains just for taste compared with another grain that sells well on Amazon and found: yemoos grains are mellower, and the amazon offering, mild. This must have to do with bacteria content. Or may.. but what else would affect taste if same procedures are used?Statistics: Posted by Nancy — Sun Nov 21, 2021 2:25 pm
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