Guest guest Posted January 9, 2009 Report Share Posted January 9, 2009 I'm not sure about the protein, but I've made custard with colostrum and it turned out nutritious and delicious!! I like to make egg custard once a week (I'm totally addicted to it). Would there would be any benefit in using raw milk for this, considering that it's going to be baked at 325 degrees? I've heard that the homogenization process is more destructive than pasteurization, so obviously that is a plus. But would the protein still be denatured from the heat, as it is in pasteurized milk? Thanks, Mark -- Warmly, Verderaime RVT,RN,DHerbwww.mtairyfolkmedicinecenter.comThe whiter the bread, the sooner you're dead. " I cannot undertake to lay my finger on that article of theConstitution which granted a right to Congress of expending, onobjects of benevolence, the money of their constituents... " Madison (Author of the Constitution) " I've seen the village, and I don't want it raising my child. " Autumn Burke " No pessimist ever discovered the secret of the stars, or sailed to an uncharted land, or opened a new doorway for the human spirit. " Helen Keller Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2009 Report Share Posted January 9, 2009 My wife makes custard once a week (at least). She uses our own fresh eggs, and fresh unprocessed whole milk. The taste, fat content, lack of homogenization, and influence of the components in the fresh un pasteurized farm milk prior to the brief cooking that is part of the preparation steps are important to the quality, texture and nutrition of the custard. I wouldn’t have it any other way. It is hard to talk about something like this form of custard in a technical way, but the nature of the fat globules, the chemical and physical interaction with the whey proteins and casein micelles and the various proteins of the egg, all are critical in their interactions during the preparation and baking. Ted From: RawDairy [mailto:RawDairy ] On Behalf Of Mark Fletcher Sent: Friday, January 09, 2009 3:45 PM To: RawDairy Subject: Cooking with milk I like to make egg custard once a week (I'm totally addicted to it). Would there would be any benefit in using raw milk for this, considering that it's going to be baked at 325 degrees? I've heard that the homogenization process is more destructive than pasteurization, so obviously that is a plus. But would the protein still be denatured from the heat, as it is in pasteurized milk? Thanks, Mark Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2009 Report Share Posted January 10, 2009 I had the same confusion over fresh cheese - some like mozzarella only have to be heated a certain degree to make, - while for others it can take like 200 degrees or so higher. I'm not sure the pasteurization temperature, but at least i could control what's in it! Plus I'm guessing it would be delicious... I have a feeling fresh raw milk makes a difference even if you're making cheese since it's illegal to sell (in NC) as raw and fresh without it being aged at least 60 days. psh Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2009 Report Share Posted January 10, 2009 With pasteurizing the milk needs to be held at a high temp for 30 minutes so cooking briefly and heating it up wouldn't pasteurize it. i've had the exact same question, because i sometimes cook with butter and cheese, etc (i'm making pizza tonight!!) and i've been told that cooking with raw dairy is essentially pasteurizing it, so i usually don't cook/bake with it. i use organic valley pastured butter to cook with, and also their cheeses to make pizza. also, in his book "the maker's diet", jordan rubin says that raw butter shouldn't be used for cooking, i'm assuming, because the proteins/nutrients/enzymes get destroyed like in pasteurization. of course if you're cooking with milk, you wouldn't want the homogenized kind, i guess. hyesun Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2009 Report Share Posted January 10, 2009 i've had the exact same question, because i sometimes cook with butter and cheese, etc (i'm making pizza tonight!!) and i've been told that cooking with raw dairy is essentially pasteurizing it, so i usually don't cook/bake with it. i use organic valley pastured butter to cook with, and also their cheeses to make pizza. also, in his book " the maker's diet " , jordan rubin says that raw butter shouldn't be used for cooking, i'm assuming, because the proteins/nutrients/enzymes get destroyed like in pasteurization. of course if you're cooking with milk, you wouldn't want the homogenized kind, i guess. hyesun > > I like to make egg custard once a week (I'm totally addicted to it). > Would there would be any benefit in using raw milk for this, > considering that it's going to be baked at 325 degrees? > > I've heard that the homogenization process is more destructive than > pasteurization, so obviously that is a plus. But would the protein > still be denatured from the heat, as it is in pasteurized milk? > > Thanks, > Mark > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2009 Report Share Posted January 10, 2009 I think, too, it would depend on the cost of the raw milk product you are dealing with. If raw is more expensive than whatever else you buy, then you would definitely want to save it just for consuming in its natural state. However, if raw is comparably priced, then I would go ahead and use it exclusively for all your milk needs/recipes, whether it will be cooked or not. That way you are using the best ingredients to start with. JMO, Polly FourtsRanch05@... wrote: > With pasteurizing the milk needs to be held at a high temp for 30 > minutes so cooking briefly and heating it up wouldn't pasteurize it. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2009 Report Share Posted January 10, 2009 me too. If I have it in abundance then why not? If for some reason I may be short I will keep the raw butter for toast, potatoes, etc and buy the 'natural' butter at the store to bake with but I never buy margarine. Yuck!! I also have plenty of raw milk with the 12 goats and 2 cows we milk. I agree completely. I use raw milk for everything I make in the kitchen whether or not I'll be heating it. Carol Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2009 Report Share Posted January 10, 2009 Notice the extremely short heating periods... CarolFrom the International Dairy Foods Association website:"The original method of pasteurization was vat pasteurization, which heat milk or other liquid ingredients in a large tank for a at least 30 minutes. It is now used primarily in the dairy industry for preparing milk for making starter cultures in the processing of cheese, yogurt, buttermilk and for pasteurizing some ice cream mixes.The most common method of pasteurization in the United States today is High Temperature Short Time (HTST) pasteurization, which uses metal plates and hot water to raise milk temperatures to at least 161° F for not less than 15 seconds, followed by rapid cooling. Higher Heat Shorter Time (HHST) is a process similar to HTST pasteurization, but it uses slightly different equipment and higher temperatures for a shorter time. For a product to be considered Ultra Pasteurized (UP), it must be heated to not less than 280° for two seconds. UP pasteurization results in a product with longer shelf life but still requiring refrigeration.With pasteurizing the milk needs to be held at a high temp for 30 minutes so cooking briefly and heating it up wouldn't pasteurize it. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2009 Report Share Posted January 10, 2009 I might appear dense here but why wouldn't you cook with the milk you trust? Is it a cost thing? I have my own so it isn't an issue I just use the milk in the fridge for whatever I need it for. Same with the butter. It doesn't make it bad to eat if you cook with it. It wouldn't have the same effects as raw but it is still better than store bought homogenized stuff. Debbie ChikouskyManitoba, Canada"A successful man is one who can build a foundation with the bricks that others throw at him.” -- Brinkley-- Re: Re: Cooking with milk With pasteurizing the milk needs to be held at a high temp for 30 minutes so cooking briefly and heating it up wouldn't pasteurize it. i've had the exact same question, because i sometimes cook with butter and cheese, etc (i'm making pizza tonight!!) and i've been told that cooking with raw dairy is essentially pasteurizing it, so i usually don't cook/bake with it. i use organic valley pastured butter to cook with, and also their cheeses to make pizza. also, in his book "the maker's diet", jordan rubin says that raw butter shouldn't be used for cooking, i'm assuming, because the proteins/nutrients/enzymes get destroyed like in pasteurization. of course if you're cooking with milk, you wouldn't want the homogenized kind, i guess. hyesun Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2009 Report Share Posted January 10, 2009 I agree completely. I use raw milk for everything I make in the kitchen whether or not I'll be heating it. CarolI might appear dense here but why wouldn't you cook with the milk you trust? Is it a cost thing? I have my own so it isn't an issue I just use the milk in the fridge for whatever I need it for. Same with the butter. It doesn't make it bad to eat if you cook with it. It wouldn't have the same effects as raw but it is still better than store bought homogenized stuff. Debbie ChikouskyManitoba, Canada Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2009 Report Share Posted January 10, 2009 Well put, Ted. I agree. Thanks everyone for some great insight. Mark > > My wife makes custard once a week (at least). She uses our own fresh eggs, > and fresh unprocessed whole milk. The taste, fat content, lack of > homogenization, and influence of the components in the fresh un pasteurized > farm milk prior to the brief cooking that is part of the preparation steps > are important to the quality, texture and nutrition of the custard. I > wouldn't have it any other way. > > > > It is hard to talk about something like this form of custard in a technical > way, but the nature of the fat globules, the chemical and physical > interaction with the whey proteins and casein micelles and the various > proteins of the egg, all are critical in their interactions during the > preparation and baking. > > > > Ted > > > Quote Link to comment Share on other sites More sharing options...
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