Guest guest Posted March 29, 2011 Report Share Posted March 29, 2011 There are two schools of thought on the subject of enzymes, vitamins and minerals in milk. #1. Heating may change the form, but the essential building blocks are there, the cultures build it back. This group thinks you can bring the milk to 160 degrees, cool to 113, add culture and let it go. #2. Heat minimally, say 113 degrees, add culture, place in a warm water bath in an insulated cooler, allow to form with what else is there. I have made very good yogurt by adding culture to warm cow milk, put in a cooler wrapped in a warm towel and that was it. Bill Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.