Casein broken down by fermentaion?

[Denise]

I've been pondering MDee's post (in quotes and purple):

"Can you ferment "pasteurized and homogenized" milk? Technically yes...very controlled fermentation think of making yogurt. In this instance you add or inoculate the milk with what you want then incubate it until it is at the point of microbe "ecosystem" that you desire. Then you stop everything at that spot (refrigeration) and consume it. Kefir has more forgiveness than yogurt but the same thing applies."


My comment: please see Tim Hall's post at "Yogurt Fermentation History". Raw milk has been "innoculated" for centuries.

[MDee]

Wow Denise...very solid research!

A very true comment on about the yogurt as well. Raw has been used (and I think is much better) to make yogurt. I was simply explaining that milk that has been pasteurized and homogenized can as well because the fermentation is "controlled"...but you can't just leave regular processed milk out to sour, it ferments completely different that raw milk.