Frozen yogurt made from raw milk

June 27, 2003

Hi,

One of the benefits of raw milk is that the enzymes are still

available. What happens if you make yogurt with the milk (not

boiling or heating the milk to such a temperature that the enzymes

are destroyed) and then freeze the yogurt. Does freezing destroy

the enzymes? Does frozen whole milk yogurt thaw back to a palatable

form? It seems that the fat would cause problems since it makes

freezing cowmilk unsuccessful.

Thanks,

Gail Z.

June 28, 2003

I don't think making yogurt woudl hurt the enzymes in raw milk as long as

it isn't heated in the process. I do it all the time although I haven't

evaluated the final product for enzyme content. I haven't tried freezing

whole milk.

Irene

At 03:52 PM 6/27/03, you wrote:

>Hi,

>

>One of the benefits of raw milk is that the enzymes are still

>available. What happens if you make yogurt with the milk (not

>boiling or heating the milk to such a temperature that the enzymes

>are destroyed) and then freeze the yogurt. Does freezing destroy

>the enzymes? Does frozen whole milk yogurt thaw back to a palatable

>form? It seems that the fat would cause problems since it makes

>freezing cowmilk unsuccessful.

>

>Thanks,

>

>Gail Z.

>

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