Buffalo milk yogurt????

[Guest guest]

Has anyone successfuly made 24 hour yogurt with Buffalo milk, please? The first

time I used CP1 - the result was rubbery curds and whey. The second time I used

sheep's yogurt as the starter, but the result was the same.

Thanks,

Margaret

[Guest guest]

PS: there may be some advantages in making yogurt with buffalo milk (waitrose

and ocado sell the milk): I found this on the internet:

<<<Lactobacillus Bulgaricus and Streptococcus Thermophilus are not normal

inhabitants of the specific micro flora of your gastro intestinal tract. Because

of this, they do have a rough ride through your stomach - only about 15% survive

wading through the gastric juices - and only about 1% of them reach the colon.

Buffalo milk, however, appears to have some property that allows large numbers

of active bacteria to reach the intestinal tract. The buffalo milk version of

yogurt is a brilliant white because the milk is low in carotene as the buffalo

convert it to Vitamin A. It contains less water than cow's milk so the milk

appears thicker and makes a creamier yogurt. Buffalo milk (and the yogurt made

from it) contains more fat, lactose, protein and calcium than cow's milk and

also produces a stronger tasting yogurt.>>>

So if anyone has succeeded in making this yogurt please tell me how it's done!

Margaret

>

> Has anyone successfuly made 24 hour yogurt with Buffalo milk, please? The

first time I used CP1 - the result was rubbery curds and whey. The second time I

used sheep's yogurt as the starter, but the result was the same.

> Thanks,

> Margaret

>

[Guest guest]

PS: there may be some advantages in making yogurt with buffalo milk (waitrose

and ocado sell the milk): I found this on the internet:

<<<Lactobacillus Bulgaricus and Streptococcus Thermophilus are not normal

inhabitants of the specific micro flora of your gastro intestinal tract. Because

of this, they do have a rough ride through your stomach - only about 15% survive

wading through the gastric juices - and only about 1% of them reach the colon.

Buffalo milk, however, appears to have some property that allows large numbers

of active bacteria to reach the intestinal tract. The buffalo milk version of

yogurt is a brilliant white because the milk is low in carotene as the buffalo

convert it to Vitamin A. It contains less water than cow's milk so the milk

appears thicker and makes a creamier yogurt. Buffalo milk (and the yogurt made

from it) contains more fat, lactose, protein and calcium than cow's milk and

also produces a stronger tasting yogurt.>>>

So if anyone has succeeded in making this yogurt please tell me how it's done!

Margaret

>

> Has anyone successfuly made 24 hour yogurt with Buffalo milk, please? The

first time I used CP1 - the result was rubbery curds and whey. The second time I

used sheep's yogurt as the starter, but the result was the same.

> Thanks,

> Margaret

>

[Guest guest]

Hi Margaret,

I mentions here

http://www.sarahmelamed.com/2009/06/comparision-of-camel-cow-goat-and-bu\

ffalo-milk/

that buffalo yoghurt is much thicker and creamier.

Our yoghurts quite often separate and need a good stir (or we could pour

off some whey).

You've tempted us to give it a try (will have to get the milk first) -

will let you know what happens.

Best wishes, Sandy

> >

> > Has anyone successfuly made 24 hour yogurt with Buffalo milk,

please? The first time I used CP1 - the result was rubbery curds and

whey. The second time I used sheep's yogurt as the starter, but the

result was the same.

> > Thanks,

> > Margaret

> >

>

[Guest guest]

I think the problem may have been that I didn't have the right culture: neither

CP1 nor Maynard's sheep's milk gave a good result. The curds were very rubbery;

it didn't help to stir the results! I find CP1 makes excellent goat's yogurt -

nicely set.

Margaret

> > >

> > > Has anyone successfuly made 24 hour yogurt with Buffalo milk,

> please? The first time I used CP1 - the result was rubbery curds and

> whey. The second time I used sheep's yogurt as the starter, but the

> result was the same.

> > > Thanks,

> > > Margaret

> > >

> >

>

[Guest guest]

I think the problem may have been that I didn't have the right culture: neither

CP1 nor Maynard's sheep's milk gave a good result. The curds were very rubbery;

it didn't help to stir the results! I find CP1 makes excellent goat's yogurt -

nicely set.

Margaret

> > >

> > > Has anyone successfuly made 24 hour yogurt with Buffalo milk,

> please? The first time I used CP1 - the result was rubbery curds and

> whey. The second time I used sheep's yogurt as the starter, but the

> result was the same.

> > > Thanks,

> > > Margaret

> > >

> >

>