Guest guest Posted September 8, 2009 Report Share Posted September 8, 2009 I know .4g would be considerable to the bactera, but if i added it during fermentation wouldn't it be consumed? I know Elaine is against adding milk solids because it will make the pH go down too low, but i do no think .1g would have much effect (Because i wont add the full 30g MPI). I am more concerned as to whether the milk protien is a concern, unless someone thinks the extra little lactose will bring the pH of my yogurt down too low???? Thank you for the reply i am very excited about discussing ways to hopefully reach drug free remission Quote Link to comment Share on other sites More sharing options...
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