Subject: casein intolerance vs barfi
When milk is homogenized, the shape of the molecule is changed and my body rejects it. Also since I eat so few dairy products, I consider myself lactose intolerant as well.
I have so far figured out that products made from raw milk that has not been homogeized and has been fermented/cultured/aged are fine.
Italian Parmesan = good
Wiscomsin Parm = bad
Homo milk yogurt =bad
cream on top yogurt =good

So my questions are:
Is Barfi imported from India?
Or is it made locally.

Barfi is made from condensed milk (CM) and sugar. Is the milk homogenized before it is condensed?
Do Barfi makers only use brands of CM from India? (because it works/tastes better?)
hence the milk would have been treated differently than in North America.
Anybody out there who knows anything (or who can talk to someone who knows)your input would be appreciated