Yogurt Making

[Guest guest]

One way that I have had success with yogurt is to heat the milk to

118 degrees, add the culture, then put it in a large thermos

overnight. You might want to give that a try, if your oven is

running too hot. You can also buy a very inexpensive (less than $5)

oven thermometer that sits in your oven, so that you can get a more

accurate gauge of the temperature. Good luck!

[Guest guest]

In a message dated 4/9/02 11:43:40 AM Central Daylight Time, BLJean@...

writes:

> The instructions on my yogurt culture says to heat up the milk to 180 before

>

> making the yogurt, and it was my understanding that something in the milk

> interferes with the action of the yogurt culture. When I was using

> pasteurized milk, I followed the steps of heating to 180 degrees, cooling

> to

> about 110, adding the culture or a spoonful of yogurt from the previous

> batch, and incubating. A friend who tried to make yogurt without heating

> the

> milk first said it was a failure (could she have done something else wrong?

>

> Can you really make yogurt without heating it up first?). I have been just

> culturing raw milk by letting it sit a day or two on the counter, and

> hoping

> it would be as beneficial as yogurt. But I have had several people ask me

> about making yogurt from raw milk. It seems kind of pointless to use raw

> milk

> and heat it to 180--that doesn't seem any better than starting with

> pasteurized milk! Why " waste " the raw milk?

>

> Sorry if this sounds a little muddled, the coffee hasn't kicked in yet. Am

> down to a cup or two a day, but it's hard to get below that.

> ~~Jean

I never heat the milk over 120 and try to keep it about 110 to 115. Been

doing it for about 10 years, no problem. Make yogurt out of cow and goat's

milk, no problem. All we use is raw milk, no problem. The yogurt firms up

when you put it in the refrigerator, no problem. <G>

Belinda

LaBelle Acres

www.labelleacres.com