Raw Yoghurt (was Re: Digest Number 1870)

[Guest guest]

--- In , Idol <Idol@c...>

wrote:

>

> It only works when the milk and cream are incredibly fresh. I have

to make

> the yoghurt the day I get the milk and cream from the farm. But

other than

> that, it's standard procedure minus the initial heating. I dump

the

> packet(s) of starter on the half and half mix of cream and milk, I

let it

> soften, I thoroughly mix it, I put the container in the Yogourmet,

and 24

> hours later (8-9 times out of 10 assuming I didn't wait too long) I

have

> bona fide yoghurt.

Wow! At what temperature does the Yogourmet keep the milk?

What happens when it doesn't turn out? Does it go bad, or

does it just turn out runny?

> However, since the process is so dependent on freshness, I expect

there's a

> lot of variability from farm to farm based on how clean different

farms

> dairy operations are and how long the milk and cream wait before

getting

> into consumers' hands. Maybe I just lucked out with an extra-

speedy and

> extra-clean dairy farm.

Lucky fellow! When I tried to make raw yoghurt many years

ago, I had only one choice of raw milk, and had to drive

several hours to get even that. I never thought of using

such a high proportion of cream either. I think that that

may be your secret. Chilled butterfat (I'm assuming you

refrigerate your yoghurt) will help make a firm product.

Although I'm not sure that it wouldn't be more accurate to

call your yoghurt " sour cream " !

[Guest guest]

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>Wow! At what temperature does the Yogourmet keep the milk?

100-105.

>What happens when it doesn't turn out? Does it go bad, or

>does it just turn out runny?

When it doesn't turn out (when the existing bacteria in the milk and cream

have already gotten too much of a foothold) it separates in the Yogourmet,

and it doesn't smell particularly nice, but it's not toxic or anything.

>I never thought of using

>such a high proportion of cream either. I think that that

>may be your secret.

That helps with the thickness, but it doesn't change it from non-yoghurt to

yoghurt or make a non-yoghurt more yoghurt-like. I've also made yoghurt

with just raw milk and it came out fine.

>Although I'm not sure that it wouldn't be more accurate to

>call your yoghurt " sour cream " !

Certainly it's higher in fat than most yoghurts, but it tastes exactly like

yoghurt because it is yoghurt.

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