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2008/6/23 Michelle Scott <[log in to unmask]>:

# So her mom wants to know if we can use all the extra breastmilk she
pumps to make a thickened breastmilk which she can take by spoon.   I
got some cultures (powdered), and we will use a yogurt maker.  But I
wonder if anyone else has tried this? #


I tried to make soured milk (a bit different from yoghurt; not sure
what it is in English) a few years ago, but it didn't work out really.
Soured milk is supposed to be very thick, smooth and even by its
consistent (though it becomes 'slimy' and strechy if you stir it too
much with a spoon), but what I got was partly still milky liquid with
a few thin slimy clumps, duh ;) . Perhaps it was the human milk
enzymes that prevented the milk from souring, or perhaps the proteins
in human milk are too few to make it sour evenly (compared to e.g.
cow's milk).

Let us know how her yogurt trial works out :) .

Sanna-Mari
Finland, Scandinavia

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