>
>William,
>
>Since you know you can handle raw but not pasturized, I was curious if
>you'd noticed anything about yogurt?  That's fermented, but every recipe
>I've seen for it calls for heating the milk first--generally to the point
>it is, in fact, pasturized.  I wondered if fermentation made a difference
>even then...
>
>Dianne
>
Hi Dianne,
Yes it did make a difference.
I did first yogurt, then kefir for about five months before it made the heart problem
noticably worse. And I always heated the milk for yogurt to 180-190F, then cultured
at 105-110F.
Pasteurized milk or cream would cause the problem in 4 days.

I don't see any point in making yogurt from raw milk, as something is lost and/or changed
in heating over cow temp., and kefir has such a good reputation.

William