{"id":130,"date":"2025-02-09T06:39:53","date_gmt":"2025-02-09T06:39:53","guid":{"rendered":"http:\/\/borntomusic.net\/?p=130"},"modified":"2025-03-18T19:47:57","modified_gmt":"2025-03-18T19:47:57","slug":"homemade-yoghurt","status":"publish","type":"post","link":"http:\/\/borntomusic.net\/?p=130","title":{"rendered":"Why do I make homemade yoghurt?"},"content":{"rendered":"\n<ul class=\"wp-block-list\">\n<li>Commercial yoghurt is made too fast. It still contains a lot of lactose. Many adults are lactose intolerant. I don&#8217;t drink milk, only yoghurt. I let my yoghurt ferment at least 2 days. It then tastes tases sour, as it should, which indicates lactose is converted into lactic acid. Also the proteins (casein) is broken down in smaller more digestible pieces. <\/li>\n\n\n\n<li>One might wonder how did people survive before refrigeration was invented? When yoghurt is properly fermented, it can&#8217;t go bad easily, because the acidity  preserves it.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[634,1,739],"tags":[9,1260,10,33,263,862,1261,888],"class_list":["post-130","post","type-post","status-publish","format-standard","hentry","category-fermenting","category-uncategorized","category-yoghurt","tag-health","tag-homemade-yoghurt","tag-longevity","tag-nutrition","tag-263","tag-862","tag-1261","tag-888"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.1.1 - aioseo.com -->\n\t<meta name=\"description\" content=\"Commercial yoghurt is made too fast. It still contains a lot of lactose. Many adults are lactose intolerant. I don&#039;t drink milk, only yoghurt. I let my yoghurt ferment at least 2 days. It then tastes tases sour, as it should, which indicates lactose is converted into lactic acid. 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Also the proteins (casein) is broken\" \/>\n\t\t<meta property=\"og:url\" content=\"http:\/\/borntomusic.net\/?p=130\" \/>\n\t\t<meta property=\"og:image\" content=\"http:\/\/borntomusic.net\/wp-content\/uploads\/2025\/02\/cropped-AAA-born_to_music_new_logo-removebg-preview.png\" \/>\n\t\t<meta property=\"og:image:width\" content=\"512\" \/>\n\t\t<meta property=\"og:image:height\" content=\"512\" \/>\n\t\t<meta property=\"article:published_time\" content=\"2025-02-09T06:39:53+00:00\" \/>\n\t\t<meta property=\"article:modified_time\" content=\"2025-03-18T19:47:57+00:00\" \/>\n\t\t<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/lipa.roitman\" \/>\n\t\t<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n\t\t<meta name=\"twitter:title\" content=\"Why do I make homemade yoghurt? - Born to Music\" \/>\n\t\t<meta name=\"twitter:description\" content=\"Commercial yoghurt is made too fast. It still contains a lot of lactose. 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