Guest guest Posted April 1, 2004 Report Share Posted April 1, 2004 -- Do exactly that 1:1. 110 degrees is the highest you ever need to go for yogurt, because of the milk quality. --TerryOn 4/1/2004 8:33:34 AM, rawdairy wrote:> I usually heat my yogurt to around 130 and then cool. The phone rang> and when I got back it was boiling. I don't know how long, maybe a> few mintues.> > Is is good for anything at this point? If I heat more raw milk and> combine the two will I be able to save it?> > There have been a few times when I cooled it to room temp [about 70]> and it made yogurt and I still alive.> > > > > > PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!> > Check out these links!> Midvalleyvu Farms http://www.midvalleyvu.com> The Weston A. Price Foundation: http://www.westonaprice.org> The Untold Story of Milk http://www.drrons.com/untoldstoryofmilk.html> Please visit our Raw Dairy files for a wealth of information:> FILES: http://health.groups.yahoo.com/group/RawDairy/files/> Database: http://health.groups.yahoo.com/group/RawDairy/database> Recipes: http://health.groups.yahoo.com/group/RawDairy/database?method=reportRows & tbl=1> Contact List: http://health.groups.yahoo.com/group/RawDairy/database?method=reportRows & tbl=2> Photos: http://photos.groups.yahoo.com/group/RawDairy/lst> Quote Link to comment Share on other sites More sharing options...
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