brookcove
Posted : 5/16/2007 11:38:29 PM
The process of creating yogurt "burns" the milk sugar - the lactose - which is the most problematic substance in dairy. Whole milk products are the easiest to digest in any dairy product - so "fresh" cheeses are good, while the harder cheeses can cause trouble. I'm not sure but I think it's because whole milk contains something that helps to digest it. So whole milk yogurt is double good.
Did you know that whole milk (cream included, unpasteurized and uncontaminated) will NOT go sour no matter how long you leave it at room temp? It will eventually seperate into the curd and whey, both of which will go bad eventually, but they won't get that sulfery bad milk smell. But I wouldn't advise eating such products, they are still high risk for listeria contamination. [&:] Just another "down on the farm" fact for your next cocktail party.