Raw Yoghurt (was Re: Digest Number 1870)

[Guest guest]

Hi , I have been able to make great yoghurt without heating the

milk above 100F. I have tried to control so many factors - culture,

freshness, temperature, fermentation time - and can never come up

with a formula that produces consistent results. This must be the

reason yogurt is heated. So if it works we eat yoghurt that day, if

it doesn't we make yoghurt cheese. Works out fine anyway.

best regards, Joe

> > -

> >

> > >Has _anybody_ ever successfully made a raw yoghurt?

> >

> > Many, many times.

> >

> > >It was

> > >my understanding that the denaturing of the milk protein by

> > >heat prior to fermentation was necessary for it to properly

> > >form a curd.

> >

> > Simply not true.

>

> So how do you do it then, and are we really talking about

> yoghurt here? Raw milk can certainly be clabbered by the

> same lactic bacteria used for yoghurt, but I wouldn't call

> clabber " yoghurt " . Does your product hold all of its whey

> in suspension until cut? Does a hole left in it after some

> is scooped out with a spoon still have sharp edges when you

> return to it an hour later? If so, please do detail the

> method you use.

>

>