Guest guest Posted January 31, 2003 Report Share Posted January 31, 2003 I don't know, I don't own a food thermometer. I bet your right though, so I guess I better buy one. Thanks! <<Robin, What was the temperature of the milk when you added the culture? Sounds like you added it when it was too hot. I usually heat my milk to about 118 degrees F. , cool it to 110 degrees F and then add the culture and leave it in a warm place. danny>> My husband hates the grass-fed beef. He doesn't really want me to spend the money on another side of it, even though I tell him it's better for us. He'd rather we buy lamb instead. I've nursed all my babies too, but Seth (#6) was so big from the start and I just couldn't keep up with him. I still nurse him, but we do supplement with the NT formula. Generally, he gets a bottle before bed and one in the morning before my husband goes to work, so I can sleep. Otherwise, I nurse him all day. I will also give him a bottle when we are out and he happens to get hungry, but thats rare. When do you expect baby #2? <<Robin, my husband definitely found grass-fed beef took some getting used to. I liked it right away == just a denser flavor. I always found beef a tad putrid tasting until i discovered grass-fed. I'm glad your baby likes the formula. I will have to try some out of curiosity on baby #2 although i pretty much just breastfeed. Elaine>> Robin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2003 Report Share Posted January 31, 2003 Hi Suze, I wish! I get our milk from Shelters Farm, recommended to me by the WAP chapter out of Detroit. It is pasturized, but not homogenized. It comes in old fashion glass bottles. Your recipe does sound easier, so I'll try it with the pasturized milk and see. I just bought some Stoney Field yogurt, will that do for the culture? Thanks, Robin <<robin, do you have access to raw milk? if so, here's a much easier method and probably healthier since the yogurt is raw. take a ball jar or pyrex container. fill with raw milk, add 2-3 Tbsp. Seven Stars Farm yogurt (or other high quality brand WITHOUT any additives. Put in warm place, such as the oven with just the light on, but oven off. that's it. it should take 12-24 hours to become firm. i'm not sure if this method works with pasteurized milk, as i haven't tried it. maybe someone else has. I just sampled the last batch i made with raw goat yogurt, and it's excellent. it even had a thin layer of cream on the top like cow's yogurt and it's incredibly rich cream. I think it's from the raw cow yogurt i used as an innoculent. not sure, but it's amazing. Good luck with your next project and don't get discouraged. i've had my share of NT failures too :-)>> Quote Link to comment Share on other sites More sharing options...
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