Yogurt making techniques

[Guest guest]

Thanks to everyone who responded to the intro...I can tell I'm going

to like it here. I do have a question for anyone who is skilled in

yogurt making...normally, I heat the milk to 180 degrees and let it

cool to 105 before adding the yogurt culture. Now that I've got this

source of lovely raw milk, the idea would be to retain the beneficial

bacteria to obtain a more lively and less sterile product. So I'm

wondering if I can just heat the milk to 105 and add the culture...in

theory, I think this should work and think I'll try it anyway but

thought to ask first.

Thanks to Sharon for all the great tips and especially the kefir

info...looks fabulous and can't wait to try. I really appreciate all

the info on autism. I've pretty much reached the conclusion that

certain kids (90% autistics are blood type A) are more susceptible to

the volume of vaccines and their immune systems are greatly

compromised. I do believe that the GFCF diet helps a great deal.

But having had such good results in healing my daughter from

vaccinosis issues (eczema, asthma -- she is not autistic but has

external symptoms common to many who are) I very much want to give it

a chance for my son before trying the diet, supplements, and

chelation. Hence my big interest in yogurt...it has been his

favorite food since he was weaned and, as it is the ONLY medium with

which I can successfully get the Chinese herbs into him, I figure I

should be making the best yogurt possible because he eats a lot of

it!!!

Thanks again to all who posted info.

Randi