Guest guest Posted November 19, 2004 Report Share Posted November 19, 2004 Okay guys, I need your thoughts. I used to make yougart with pasteurized milk in a yougart maker. Now we have our own organic, mostly grass fed dairy, I started making it at home again. Our bacteria counts average 1.5 SPC and 2-3 PI and our SCC has averaged 129,000 over 2 years. So...here's the question. I make yougart with Yougourmet dried culture sprinkled into milk still warm from the cows (102 F). I stir it once in a metal pot, wrap it in a towel in a 60 F room and by 24 hours I have the thickest best yougart I've ever made. It seems to break all the rules of careful handling and heat sensitivity. I wonder if our low bacteria counts decrease proteolysis enough that we have higher yield as it does for cheese making. The cheese makers say they only use straight from the cow warm milk for the best cheese. Ideas? Meg Cattell Windsor Dairy Quote Link to comment Share on other sites More sharing options...
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