Re: Making yogurt question

[Guest guest]

You should be able to make your yogurt without heating it to 180. The only

reason I can see to heat it that high would be that your milk is not fresh. I

make our yogurt from the milk I milked that morning. Perhaps as the milk gets

older there is more bacteria to compete with the yogurt culture? Dunno, just a

thought.

Belinda

>

> Hello,

>

> I make our yogurt exactly as you describe, just warming it up to

> temp, then incubating for 24 hours to get rid of all the lactose.

> Heating the milk at such a high temp will only help you get more

> consistant yogurt as it kills the bacteria. I have found no need to

> do this and my yogurt turns out fine. There are a few things I find

> in NT that I disagree with and this is one of them. But I have heard

> of folks on this group that have not had success with making raw

> yogurt, so maybe that's why she says to do it that way.? Heating has

> nothing to do with lactose content. Fermenting 24 hours at 100-110

> degrees does! The temp needs to be constant and within this range.

>

> Becky

[Guest guest]

Hello,

I make our yogurt exactly as you describe, just warming it up to

temp, then incubating for 24 hours to get rid of all the lactose.

Heating the milk at such a high temp will only help you get more

consistant yogurt as it kills the bacteria. I have found no need to

do this and my yogurt turns out fine. There are a few things I find

in NT that I disagree with and this is one of them. But I have heard

of folks on this group that have not had success with making raw

yogurt, so maybe that's why she says to do it that way.? Heating has

nothing to do with lactose content. Fermenting 24 hours at 100-110

degrees does! The temp needs to be constant and within this range.

Becky

--- In , " gailz059 " <gailz059@y...>

wrote:

> Hello,

>

> The NT book talks about making yogurt on page 85 and it is

> consistant with other sources I have looked at but I wonder why the

> recipe tells me to heat the milk to 180 degrees. If you start with

> raw milk wouldn't you want to preserve the enzymes and just heat to

> 110 degrees and then let it sit in the oven while it ferments?

What

> is the purpose of heating to 180 degrees?

>

> Also I am trying to ferment for 24 hours to diminish lactose

> content. Would heating to 180 degrees be necessary in order to cut

> the lactose?

>

> Thanks,

>

> Gail

[Guest guest]

Gail-

>If you start with

>raw milk wouldn't you want to preserve the enzymes and just heat to

>110 degrees and then let it sit in the oven while it ferments? What

>is the purpose of heating to 180 degrees?

The purpose is to kill competing organisms so that the yoghurt culture

(usually l. bulgaricus and l. thermophilus) can grow unchecked. Raw milk

has all kinds of different bacteria in it depending on the cows, the farm,

the location, the weather, the sanitation of the milk operation, etc. etc.

etc. In some cases, people just can't seem to make (real) yoghurt from raw

milk no matter what, and in others they have a good deal of latitude, but

usually it all comes down to how fresh it is. I find that if I make

yoghurt the day I get the dairy from the farm, it almost always comes out

without heating the dairy, but if I wait, I have to heat it to 180 degrees.

(Some people call non-yoghurt cultures yoghurt, just as some people call

non-kefir cultures kefir, etc. But make no mistake, it's not yoghurt if

bulgaricus isn't one of the primary species or _the_ primary species.)

-

[Guest guest]

Thanks everyone for the information concerning yogurt. I'll

probably try it tonight and see what happens.

Gail

--- In , " gailz059 " <gailz059@y...>

wrote:

> Hello,

>

> The NT book talks about making yogurt on page 85 and it is

> consistant with other sources I have looked at but I wonder why

the

> recipe tells me to heat the milk to 180 degrees. If you start

with

> raw milk wouldn't you want to preserve the enzymes and just heat

to

> 110 degrees and then let it sit in the oven while it ferments?

What

> is the purpose of heating to 180 degrees?

>

> Also I am trying to ferment for 24 hours to diminish lactose

> content. Would heating to 180 degrees be necessary in order to

cut

> the lactose?

>

> Thanks,

>

> Gail

[Guest guest]

<<raw milk wouldn't you want to preserve the enzymes and just heat to

110 degrees and then let it sit in the oven while it ferments? What

is the purpose of heating to 180 degrees?>.

Hi-- There are 2 recipes for the yogurt. The first one does heat to 180

degrees and uses commercial yogurt and pasteurized milk but the recipe

underneath that one using Raw milk only heats to 110 degrees.

Kathy A

[Guest guest]

I don't heat my milk at all, but then I get it straight from the pipeline while

it's still around 85 degrees or so. I just add the starter, stir it up and put

it in a warm box (about 87 degrees) for 12 hours. Comes out perfect (though a

little snotty textured) every time.

Janet

Re: Making yogurt question

<<raw milk wouldn't you want to preserve the enzymes and just heat to

110 degrees and then let it sit in the oven while it ferments? What

is the purpose of heating to 180 degrees?>.

Hi-- There are 2 recipes for the yogurt. The first one does heat to 180

degrees and uses commercial yogurt and pasteurized milk but the recipe

underneath that one using Raw milk only heats to 110 degrees.

Kathy A