Re: culturing raw goat's milk

[Guest guest]

In a message dated 11/18/03 3:19:15 PM Central Standard Time,

writes:

> > If you are talking about just letting it sit out and clabber then

> you can

> > expect that goaty smell and flavor. Cheese and yogurt making will

> not give you

> > that smell. Not really sure what you mean by culturing.

>

> I was specifically thinking about the piima milk and kefir recipes

> in NT and wondering how they do with goat's milk. Has anyone tried

> this? Thanks!

>

> Leanne

>

I make yogurt all the time and piima since I got some culture from an aunt

who got the culture from Finland. Am going to try kefir as soon as I have some

more milk to spare. Cheese is easy as well. None of these things has a goaty

taste if you use fresh milk. Another thing that might cause a taste problem is

a buck running with the does. If he's rubbing up against them you'll sometimes

get an off flavor to the milk but that has nothing to do with cultured or

not, that's just goaty love! <G>

Belinda

[Guest guest]

> I make yogurt all the time and piima since I got some culture from

an aunt

> who got the culture from Finland. Am going to try kefir as soon as

I have some

> more milk to spare. Cheese is easy as well. None of these things

has a goaty

> taste if you use fresh milk. ...........>

> Belinda

Hi,

I've just got my first raw milk (goats milk as I can't get hold of

cows milk!). As I've got 20 pts of the stuff, I wanted to convert

quite a lot of it to yoghurt as I've read somewhere that freezing

milk reduces its natural anti-bacterial protection. I've got some

questions though.....

1. Sally Fallon says that you need to heat it to 80 degrees (180 F)

first (just below boiling). WHY????????? Isn't this the same as

pasteurising it? In which case, why does she say using raw milk is

better for yoghurt?

2. Does anyone have any good/bad experiences with using/drinking

frozen raw milk?

Helen

[Guest guest]

> 2. Does anyone have any good/bad experiences with using/drinking

> frozen raw milk?

I've made kefir out of frozen raw goat milk and it turned out just

fine.

[Guest guest]

Helen,

Don't know why Sally wants us to heat it but I'm guessing it has to do with

bacteria which might build up and mess up our yogurt making. I have my best

luck making yogurt out of milk that has just come out of the animal, be it goat

or cow. Anything more than 3 days old doesn't always make yogurt.

Belinda

In a message dated 11/20/03 2:35:41 PM Central Standard Time,

writes:

>

> Hi,

>

> I've just got my first raw milk (goats milk as I can't get hold of

> cows milk!). As I've got 20 pts of the stuff, I wanted to convert

> quite a lot of it to yoghurt as I've read somewhere that freezing

> milk reduces its natural anti-bacterial protection. I've got some

> questions though.....

>

> 1. Sally Fallon says that you need to heat it to 80 degrees (180 F)

> first (just below boiling). WHY????????? Isn't this the same as

> pasteurising it? In which case, why does she say using raw milk is

> better for yoghurt?

>

> 2. Does anyone have any good/bad experiences with using/drinking

> frozen raw milk?

>

>

> Helen

>

[Guest guest]

> Helen,

>

> Don't know why Sally wants us to heat it but I'm guessing it has to do

with

> bacteria which might build up and mess up our yogurt making. I have my

best

> luck making yogurt out of milk that has just come out of the animal, be it

goat

> or cow. Anything more than 3 days old doesn't always make yogurt.

>

> Belinda

I think you must be right. I'm using milk that's probably 2-3 days old, so

I suppose the growing numbers of bacteria have already been able to

interfere with the process. It seems like everyone finds the same as you -

Marieta said:

" Your milk may be perfect for

drinking but it may not produce superior yogurt. As soon as the cow

is milked, bacteria will start growing. This is normal and you can't

avoid it....<snip>...the bacteria presented in milk may change the quality

of yogurt. This is why had the best results in making his yogurt on

the

day of picking milk. "

There are no sources near me (UK) so I'll have to carry on with the

mail-order - and will have to keep heating the milk! But it does seem a

waste of raw milk to me. Especially as I wanted to use the yoghurt as a way

of keeping raw milk raw.

Thanks, Belinda!

Helen