Guest guest Posted May 28, 2002 Report Share Posted May 28, 2002 Astrid, The reason for heating is to reduce the populations of competing microbes and allow the culture being used to predominate. Many people are able to make yogurt fine without using those high heat methods. Yogurt does like warm temperatures though, so you'll want to keep it a little warmer than just room temp. The initial 180 degree temp though is unneccesary. Some people *have* reported difficulty getting the right consistency and flavor unless they first heat to 180. I'm not sure why this disparity exists. It may be the quality of the culture being used, the quality of the milk, or the temperature that the milk is being cultured at. I'd definitely recommend trying it without heating it first though. Some people note that the yogurt isn't firm yet when it's supposedly done, but after refrigerating it, it firms up quite a bit. Again, I'm not sure why. Good luck! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2003 Report Share Posted September 16, 2003 Milk protein - can't digest it as an O. However, it is a good tool to help develop diabetes & heart condition. Hope this helps Love Yogourt Hi, Does anyone know why yogourt is an avoid for type O ? Even plain yogourt ? Louise Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 25, 2003 Report Share Posted September 25, 2003 Thank you , But how come we are allowed mozzarella cheese and feta cheese which both contain milk proteins ( casein and albumin) even in a greater quantity. From: Dekany Sent: Tuesday, September 16, 2003 4:59 PM Subject: RE: Yogourt Milk protein - can't digest it as an O. However, it is a good tool to help develop diabetes & heart condition. Hope this helps Love Yogourt Hi, Does anyone know why yogourt is an avoid for type O ? Even plain yogourt ? Louise Quote Link to comment Share on other sites More sharing options...
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