RE: Raw milk for yogurt?

[Guest guest]

You heat the milk to boiling before adding the yogurt culture and

then keeping at around 110F to ferment. So you do kill off

everything before adding the cultures, otherwise (I am told) the

cultures in the milk overrun the yogurt culture.

So heating the milk to boiling would be equivalent to pasturizing??

Thanks for your help,

Ann

> Ann, the temp that you heat the milk to for the purpose of making

> yogurt does not come close to the temp for pasturizing. So, you're

> not killing off all the " friendlies " by heating your milk to 115

or

> so for making yogurt.As to the benefits of using raw milk vs.

> pasturized, I would assume they would be pretty much the same as

raw

> milk vs. pasturized.

> Judy

[Guest guest]

Ann,

According

to Nourishing Traditions you can make raw milk yoghurt by only heating the milk

to 110 degrees. Dr Ron Schmid, author

of “The Untold Story of Milk” does not heat his above 100 degrees. I have not tried this yet myself. I just found a source for raw milk and

already have a good amount of Stonybrook Farms whole milk yoghurt on hand. I plan on making my own as soon as I

run out (saving enough of course for my starter J ).

Hahn

·

We have just started making kefir with raw goat's milk, for which we

are paying a hefty $5/quart.

We also make a lot of yogurt, currently using Horizon organic whole

milk (pasteurized). Since milk for use in yogurt has to be heated

anyway, does it make sense to use raw milk for this purpose? What

would we gain by using raw milk instead of pasteurized? At $5/

quart, I'm not sure I want to use the goat's milk for yogurt too,

but if it makes a big difference, I'll keep searching for some raw

cow's milk that is cheaper.

Thanks for any insights,

Ann

..

[Guest guest]

Heating the milk to boiling would be the same as pasteurization and I

do not do it. I use raw milk for my yogurt every time I make it and I

do not heat it. The ygurt cultures do absolutely just fine. My yogurt

is delicious AND nutritious and it turns out great every time. My kids

love it.

annhince wrote:

You heat the milk to boiling before adding the yogurt culture and

then keeping at around 110F to ferment. So you do kill off

everything before adding the cultures, otherwise (I am told) the

cultures in the milk overrun the yogurt culture.

So heating the milk to boiling would be equivalent to pasturizing??

Thanks for your help,

Ann

[Guest guest]

@@@@@@@@@

Hmmm...now granted I'm new to this and don't really have much

experience, but I just add a teaspoon of yogurt (originally store

bought, but now I just use what's left of my yogurt) to my milk in a

glass bowl, lay a cloth over it and put in in the oven (I don't turn

the oven on, but it is gas so it is warmer than room temp). About 36

hours later I have something that looks and tastes just like yogurt.

Am I doing something wrong? Do you really need to heat it?

Jill

@@@@@@@@

Well, that is heating it! And there really is no such thing

as " wrong " ! It's obviously a fermented milk food, and if you like

it, then it's " right " !

Walks like yogurt, talks like yogurt... If someone pinned me down, I

might just call it... yogurt.

Mike

SE Pennsylvania

The best way to predict the future is to invent it. --Alan Kay

[Guest guest]

When I was growing up we would get raw milk from a local farm out in the lowlands of Costa Rica. My dad would make yogurt with the unboiled milk, and kept the containers in a warm spot, near the pilot light of the cookstove. Meanwhile we would boil the same milk to drink or else it would curdle by mid-day (hygiene at the local farm left much to be desired, starting with the fact that they had no running water, and the water was carried from the river 2 miles away on foot and not boiled. Nevermind that the lady would pour the milk into the containers the customers brought, typically bottles with a narrow neck , which meant that as she scooped milk from the large tub on the table with a coffee cup and aimed it at the opening, half the milk would run down the sides of the bottle and over her hands and back into the tub. I had to remove cow hairs and dust from the milk). Also, there was no refrigeration anywhere (we’re talking boonies here).

The yogurt always turned nice for the first two weeks (it was made daily, using yogurt from the previous day). After that it started to taste cheesy, so we’d get fresh yogurt on our next trip to town (2hrs away) to start the cultures afresh.

So, I would expect that yogurt made with modern, clean raw milk should come out very good and keep going for a long time.

Liz