Re: Re: heating raw milk for yogurt

[Guest guest]

Yep, the yogurt bacteria can't compete with the wild lactobacilli naturally

present in raw milk, at least not reliably. Kefir microbes are stronger and have

no problem colonizing raw milk.

I think there are yogurt recipes that involve not heating the milk quite that

high, though.

Tom

nourishingwisdom@... wrote:

> hi all

> does anyone know why in nt you have to heat raw milk to 180 degrees to make

> yogurt?

> seems to me that its not raw anymore.....

> i want to make yogurt in a yogurt maker with raw milk, raw milk culture and

> not heat the milk....is there a bacteria issue??

> thanks

> holly

>

> Holly Anne Shelowitz

> Certified Nutrition Counselor, Whole Foods Chef

> 845.658.7887

> www.nourishingwisdom.com

>

[Guest guest]

Hi, Holly.

You don't have to heat the milk at all. Not sure why NT says to do it.

I usually just take the raw cow's milk from the fridge and pour it

into the cups. Then I add the starter culture and mix it up. After

that, I plug in the maker and roughly 12 hours later the yogurt is

ready.

It's soft, but it's yogurt with no additives.

On 4/25/05, nourishingwisdom@... <nourishingwisdom@...> wrote:

>

> hi all

> does anyone know why in nt you have to heat raw milk to 180 degrees to make

> yogurt?

> seems to me that its not raw anymore.....

> i want to make yogurt in a yogurt maker with raw milk, raw milk culture and

> not heat the milk....is there a bacteria issue??

> thanks

> holly

>