Guest guest Posted July 12, 2006 Report Share Posted July 12, 2006 Poor Patty must be bald as she has spent the last half hour with me in Science 101 and I hope I finally have it right before she tears her last hair out LOL!! Both cow and goat's milk are brought to the simmer to be ready for making yogurt. The actual boiling point for all liquids is 212 F but that would destroy the delicate protein in goat's milk and is not required for cow's milk either. I have re-named yogurt as follows: cogurt (cow) gogurt (goat) nogurt (nut) shogurt (sheep yogurt) Carol F. Celiac, MCS, Latex Allergy, EMS SCD 6 years Quote Link to comment Share on other sites More sharing options...
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