BOILING MILK THICKENS AND GIVES SPECIAL TASTE

[Nancy]

Research to satisfy yourself that boiling milk before using it for kefir making will be satisfying and not bother you in some way. If you decide to do it, you will find a quite different Yemoos kefir experience. Taste significantly different. Thickness is increased: it becomes yogurt-like - and the method (boiling) is what is used when making Bulgarian yogurt - which has to be boiled to denature the protein. Water evaporates in the boiling process. Fats are broken down into medium chain and short chain, from long chain, which is better for the body. 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?