milk for yogurt

[Guest guest]

I buy Claravale raw milk, but I'm wondering if it's

really worth paying the premium price ($3/quart) for

raw milk if I'm going to heat it up to make yogurt

with it. Would the pasteurized (not ultra), organic,

*non-homogenized* stuff I can get for half the price

of Claravale be as good for yogurt making? The

enzymes in the raw milk would be destroyed by the

heating anyway, so is there any good stuff left after

heating the raw milk while making yogurt that wouldn't

be there in the pasteurized milk I mentioned above?

I remember reading in NT that there's some evidence

that cooked milk (boiled as in a custard) is easier to

digest than pasteurized but otherwise uncooked milk,

but yogurt milk is just heated to 170-180 and then

cooled, so I guess that's not quite the same

situation.

I will of course continue to use raw milk for other

things, just wondering if anyone has insight on this

particular issue. I've tried making yogurt from the

raw milk in the low heat method like was discussed

here a while back, and it just hasn't worked. It ends

up with a very runny, slimy, unpleasant texture, which

is okay for soaking flour or grains, but not so good

for eating by itself. I get much better results using

the heat method.

Aubin

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