Re: yogurt with raw milk

[Guest guest]

You can use a crock pot Darlene. Sent from my Verizon Wireless BlackBerrySender: RawDairy Date: Tue, 29 Mar 2011 08:25:22 -0700 (PDT)To: <rawdairy >; <goatcheeseplus >; <dairysheep >ReplyTo: RawDairy Subject: yogurt with raw milk I am about to try my luck at making raw milk yogurt (sheep milk). I read where the temp must be no higher than 110 degrees for raw milk. The crockpot recipe would be easy except that I checked the temp on low with a qt of water in my crockpot....and it was around 140 degrees. If I heat it up on the stove....how do I keep the temp regulated for the 8 hrs or so that it needs to turn into yogurt? Has anyone used an electric yogurt machine that works really well? What brands do you recommend? Not recommend? I will eventually be making this yogurt in large quantities for my aging parents. I need to make sure that I get a true yogurt....not a flop. Thanks so much,Darlene

[Guest guest]

I am assuming ( and please correct me if I'm wrong)...that heating the milk higher than 110 degrees would kill the natural enzymes and vitamins and minerals.

If I use the crockpot and let it heat higher than 110 degrees...and if I lose the nutrition....is it still gonna give me a good source of probiotics? Is it better to have the enzymes and vitamins also?

Thanks,

Darlene

To: RawDairy Sent: Tue, March 29, 2011 10:47:42 AMSubject: Re: yogurt with raw milk

You can use a crock pot Darlene. Sent from my Verizon Wireless BlackBerry

Sender: RawDairy

Date: Tue, 29 Mar 2011 08:25:22 -0700 (PDT)

To: <rawdairy >; <goatcheeseplus >; <dairysheep >

ReplyTo: RawDairy

Subject: yogurt with raw milk

I am about to try my luck at making raw milk yogurt (sheep milk). I read where the temp must be no higher than 110 degrees for raw milk. The crockpot recipe would be easy except that I checked the temp on low with a qt of water in my crockpot....and it was around 140 degrees. If I heat it up on the stove....how do I keep the temp regulated for the 8 hrs or so that it needs to turn into yogurt?

Has anyone used an electric yogurt machine that works really well? What brands do you recommend? Not recommend?

I will eventually be making this yogurt in large quantities for my aging parents. I need to make sure that I get a true yogurt....not a flop.

Thanks so much,

Darlene

[Guest guest]

You are 100% correct. Check that your crock pot has a thermostat control. Sent from my Verizon Wireless BlackBerrySender: RawDairy Date: Tue, 29 Mar 2011 09:15:38 -0700 (PDT)To: <RawDairy >ReplyTo: RawDairy Subject: Re: yogurt with raw milk I am assuming ( and please correct me if I'm wrong)...that heating the milk higher than 110 degrees would kill the natural enzymes and vitamins and minerals. If I use the crockpot and let it heat higher than 110 degrees...and if I lose the nutrition....is it still gonna give me a good source of probiotics? Is it better to have the enzymes and vitamins also? Thanks,DarleneTo: RawDairy Sent: Tue, March 29, 2011 10:47:42 AMSubject: Re: yogurt with raw milk You can use a crock pot Darlene. Sent from my Verizon Wireless BlackBerry Sender: RawDairy Date: Tue, 29 Mar 2011 08:25:22 -0700 (PDT)To: <rawdairy >; <goatcheeseplus >; <dairysheep >ReplyTo: RawDairy Subject: yogurt with raw milk I am about to try my luck at making raw milk yogurt (sheep milk). I read where the temp must be no higher than 110 degrees for raw milk. The crockpot recipe would be easy except that I checked the temp on low with a qt of water in my crockpot....and it was around 140 degrees. If I heat it up on the stove....how do I keep the temp regulated for the 8 hrs or so that it needs to turn into yogurt? Has anyone used an electric yogurt machine that works really well? What brands do you recommend? Not recommend? I will eventually be making this yogurt in large quantities for my aging parents. I need to make sure that I get a true yogurt....not a flop. Thanks so much,Darlene

[Guest guest]

Or, maybe you can use a timer with 15 minute interval settings and figure out, trial and error, how the pick the on-off pattern.  It works with our crockpot,  fwiw.

 

You are 100% correct. Check that your crock pot has a thermostat control. Sent from my Verizon Wireless BlackBerry

Sender: RawDairy

Date: Tue, 29 Mar 2011 09:15:38 -0700 (PDT)To: <RawDairy >ReplyTo: RawDairy

Subject: Re: yogurt with raw milk

 

I am assuming ( and please correct me if I'm wrong)...that heating the milk higher than 110 degrees would kill the natural enzymes and vitamins and minerals.

 

If I use the crockpot and let it heat higher than 110 degrees...and if I lose the nutrition....is it still gonna give me a good source of probiotics?  Is it better to have the enzymes and vitamins also?

 

Thanks,

Darlene

To: RawDairy Sent: Tue, March 29, 2011 10:47:42 AM

Subject: Re: yogurt with raw milk

 

You can use a crock pot Darlene. Sent from my Verizon Wireless BlackBerry

Sender: RawDairy

Date: Tue, 29 Mar 2011 08:25:22 -0700 (PDT)

To: <rawdairy >; <goatcheeseplus >; <dairysheep >

ReplyTo: RawDairy

Subject: yogurt with raw milk

 

I am about to try my luck at making raw milk yogurt (sheep milk).  I read where the temp must be no higher than 110 degrees for raw milk.  The crockpot recipe would be easy except that I checked the temp on low with a qt of water in my crockpot....and it was around 140 degrees.  If I heat it up on the stove....how do I keep the temp regulated for the 8 hrs or so that it needs to turn into yogurt?

 

Has anyone used an electric yogurt machine that works really well?  What brands do you recommend? Not recommend?

 

I will eventually be making this yogurt in large quantities for my aging parents.  I need to make sure that I get a true yogurt....not a flop.

 

Thanks so much,

Darlene

[Guest guest]

I've been very successfully making yogurt using raw milk from my Jersey cow and

Piima culture (from Moonwise Herbs). I make the yogurt from milk right out of

the cow and keep it in a small bathroom with a space heater set at 75 degrees

for about 24 hours. It comes out perfectly almost every time. I don't care as

much for yogurt from goat milk as it's too thin, but from the Jersey milk, it's

as close to decadent as yogurt can be. The Piima culture is fantastic for

making yogurt.

T. Bernard

Spellcast Farm

www.spellcastfarm.com