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Goat yogurt and casein questions

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in Health, Medicine and Natural Healing 08

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1) Would it be OK to try to make goat yogurt thicker by either

doubling the amount of starter or fermenting it longer? What would be

the maximum time (after returning to 100-110 degrees)?

2) Does anyone know if the yogurt process really " denatures " some of

the casein in milk so that it's not so allergenic?

Thanks. Debbie T (UC 28 yrs, SCD 10/06, Lialda)

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