At 05:38 PM 4/7/01 -0600, William Schnell wrote:
<snip>
>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.

Very interesting.  Thanks.

>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.

I thought it was hard to get the cultures for kefir.

And I wonder why one needs to heat over the fermenting temp for the yogurt.

Anyway, probably not the best list to go on about this, sorry--just trying
to figure all these things out myself!

Thanks again for responding.

Dianne