Guest guest Posted October 15, 2001 Report Share Posted October 15, 2001 It still doesn't make any sense to me to kill the milk before making the yogurt. It has worked fine for me to use my raw goats milk this way. ----- Original Message ----- From: The Pavels Sent: Monday, October 15, 2001 9:53 AM Subject: making yogurt I make yogurt by scalding the milk, cooling it to about 105 - 110 degrees F, making a paste with the starter yogurt and a little of the heated milk, mixing the paste back in with the milk, and incubating it all in my Yogourmet yogurt maker, which comes with a thermometer and a muslin bag for dripping should one want a cream cheese consistency. I think that the reason for scalding the milk is that you want only the bacteria that you introduce via the starter to grow in the milk. If you don't scald, the milk will be more likely to culture forms of bacteria that are floating around the kitchen. By scalding and using very clean containers and utensils, you are not quite creating a sterilized environment, but you are making it much easier for the milk to grow the bacteria that you want. I got started making yogurt for my daughter, who has Crohn's disease and is following the Specific Carbohydrate Diet. Her yogurt must be incubated for 24 hours to make it lactose-free, and the Yogourmet electric yogurt maker makes this very easy. In fact, yogurt cream must be incubated for 48 hours, and this also is very easy; all I have to do is remember to take it out! Her starter must have no additives such as pectin or powdered milk, and in our area that means Dannon Natural Plain, Brown Cow whole milk plain, or Pavel's. Brown Cow and Pavel's each have some products with additives and some without, so I always have to check the labels. My favorite is the Brown Cow because Pavel's makes a runnier yogurt, and Dannon, while it tastes milder, uses only one strain of bacteria, acidopholus. My daughter is allowed to have gelatin on the SCD but that won't work for everyone as it is a meat product and in a kosher diet, for one example, meat is not mixed with milk. It is also not necessary because home made yogurt will be thick enough once you have figured out the process for your own kitchen. Wishing you success, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2001 Report Share Posted October 15, 2001 I think you're just fortunate that you don't have competing bacteria.. I've tried it several times with fresh warm goat's milk as well as raw cow's milk and never got a successful yogurt without heatng to 160 first. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2001 Report Share Posted October 15, 2001 We have our own goats and our very careful to make sure the milk is clean. You are right, that probably has something to do with it. Shari ----- Original Message ----- From: MegDCL@... Sent: Monday, October 15, 2001 10:21 AM Subject: Re: making yogurt I think you're just fortunate that you don't have competing bacteria.. I've tried it several times with fresh warm goat's milk as well as raw cow's milk and never got a successful yogurt without heatng to 160 first. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2001 Report Share Posted October 16, 2001 My milk is already " dead " cow's milk but I hope someday to find some raw milk, and, yes, I'd want to try making unheated yogurt with the raw milk. By the way, I have heard that it is much easier to make yogurt with raw goats milk than with heated goat's milk. I heard that it is even impossible to get yogurt from pasteurized goat's milk to set up. (Can anyone confirm or deny this?) So my directions about making yogurt only apply to cow's milk. > Date: Mon, 15 Oct 2001 10:15:03 -0500 > From: " sharon wagner " <asejmlae@...> > Subject: Re: making yogurt > > It still doesn't make any sense to me to kill the milk before making the > yogurt. It has worked fine for me to use my raw goats milk this way. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2001 Report Share Posted November 9, 2001 The " best milk I can find " right now at my house is pasteurized goat's milk. I have been making successful yogurt with it for over a year. (My hubby is intolerant of cow's milk and I go back and forth between cow and goat milk yogurt). I have found the yogourmet yogurt maker to be the best because it is electric and keeps the temperature even. I " kill " my milk at 180 then cool to 110 and culture it for 24 hours. I found through trial and error that 24 hours was necessary for goat's milk. Some sources said you must add powdered goat milk to make it thick, some said gelatin, but the day I just let it go longer I perfected it WITHOUT adding anything but the culture. I do find we like the goat milk more in the winter months when the fat content is higher. Also, the culture you use is very important. I get mine from New England Cheesemaking and use a new packet every time even though you can " reculture. " Good luck! JILL > My milk is already " dead " cow's milk but I hope someday to find some raw > milk, and, yes, I'd want to try making unheated yogurt with the raw milk. > By the way, I have heard that it is much easier to make yogurt with raw > goats milk than with heated goat's milk. I heard that it is even impossible > to get yogurt from pasteurized goat's milk to set up. (Can anyone confirm > or deny this?) So my directions about making yogurt only apply to cow's > milk. > > > Date: Mon, 15 Oct 2001 10:15:03 -0500 > > From: " sharon wagner " <asejmlae@s...> > > Subject: Re: making yogurt > > > > It still doesn't make any sense to me to kill the milk before making the > > yogurt. It has worked fine for me to use my raw goats milk this way. Quote Link to comment Share on other sites More sharing options...
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