I make yogurt all the time with pasteurized milk. Why would “thin yogurt” require raw milk? I have read that you get a thicker yogurt using regular pasteurized milk instead of ultra pasteurized milk, but I have had zero problems making yogurt with either.
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Cows are getting avian influenza. Farm workers are getting it from the chickens and cows. There is concern that people may eventually catch bird flu from raw milk. The more people get infected, the greater the odds that a mutation will develop that allows human to human transmission. Unfortunately, we may, yet again, have all of our lives and livelihoods threatened by people too ignorant to take even the most basic precautions for self preservation.