Re: Thick yogurt - WAS Do most people like kefir?

[Guest guest]

I've been making yoghurt this way for a long time. I have only just learned

about raw milk etc - still not sure that I believe that raw cow's milk is good

for you. Brainwashing on that front still holding because I do not have access

to raw milk to challenge it. (Up until three weeks ago I was buying UHT milk

and cream!!!)

Anyway, I make milk double strength using powdered milk. Most of the time I

only use the powder, so just add twice what it says - two cups of powder to

three cups of water - but occasionally I use fresh milk and add a cup of powder

to that. I only use full cream powder too. Skim = errr. Add your starter

yoghurt and 1/4 tsp stevia powder (optional, of course), put in little heating

device and check the next day to see how she's going. Takes about 12 hours (I

think). Well, I'm sure you know that part. Experiment with the amount of

powder to get it to your liking.

I've been wondering if I can thicken up the kefir by adding some powder but

don't want to kill it or have it not propogating. I'll wait until I have some

spare grains and experiment with that.

Hmmm, now I want some yoghurt!! Haven't had any for over a week and I ate the

lot - no starter. I have no idea of what RAW youghurt would be like.......

Thick yogurt - WAS Do most people like kefir?

,

You wrote: " I love the

homemade yoghurt that I make. Nice and think. " How do you get it to

be thick? Mine is always a bit too thin (but it still makes great

yoghurt cream cheese).

Blank

[Guest guest]

I have only just learned about raw milk etc - still not sure that I

believe that raw cow's milk is good for you. >

>

>

> , just a brief testimony: despite the fact that junk food was

almost 100% eliminated from my diet for a few years, i would STILL

get a cold every 2-3 mo. and half the time i was not able to stop it

from going into bronchitis...

well, i started drinking raw milk a little over a year ago, came down

with a cold right away, got really mad, it was a mild cold, didn't go

into bronchitis, but the thing is I HAVEN'T HAD A COLD SINCE. there

is no other explanation for this, other than the raw milk. my

husband and son would previously get colds but not as often and

severe as me. but now, they still get colds (they won't drink the

stuff) but not as often (i manage to get SOME raw dairy into them)

but like i said, i haven't had a cold in over a year now.

you ought to pick up a copy of dr. ron schmid's book the True Story

of Milk. he's a naturopath and tells of getting entire families

drinking raw milk, the entire family will come down with something

right away (including a fever) then won't get sick anymore. so there

is definitely something to it.

may i also suggest you come over to rawdairy, another group...

best to you.

laura

[Guest guest]

I have seen some " raw milk " labeled for pet use only... I tried some but it

seemed off flavour and pretty watery...not at all like some of the non

homogenized " organic " products available... In Florida I think there is

legislation , same as in many states, against selling / distributing raw milk.

Not sure if this " raw " product made for animal consumption may be left over/

skim milk from normal production and perhaps too watery for much benefit.

Any suggestions form anyone?

Re: Thick yogurt - WAS Do most people like kefir?

I have only just learned about raw milk etc - still not sure that I

believe that raw cow's milk is good for you. >

>

>

> , just a brief testimony: despite the fact that junk food was

almost 100% eliminated from my diet for a few years, i would STILL

get a cold every 2-3 mo. and half the time i was not able to stop it

from going into bronchitis...

well, i started drinking raw milk a little over a year ago, came down

with a cold right away, got really mad, it was a mild cold, didn't go

into bronchitis, but the thing is I HAVEN'T HAD A COLD SINCE. there

is no other explanation for this, other than the raw milk. my

husband and son would previously get colds but not as often and

severe as me. but now, they still get colds (they won't drink the

stuff) but not as often (i manage to get SOME raw dairy into them)

but like i said, i haven't had a cold in over a year now.

you ought to pick up a copy of dr. ron schmid's book the True Story

of Milk. he's a naturopath and tells of getting entire families

drinking raw milk, the entire family will come down with something

right away (including a fever) then won't get sick anymore. so there

is definitely something to it.

may i also suggest you come over to rawdairy, another group...

best to you.

laura

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[Guest guest]

At 02:24 PM 6/6/05 -0400, you wrote:

>I have seen some " raw milk " labeled for pet use only... I tried some but

it seemed off flavour and pretty watery...not at all like some of the non

homogenized " organic " products available... In Florida I think there is

legislation , same as in many states, against selling / distributing raw milk.

>

>Not sure if this " raw " product made for animal consumption may be left

over/ skim milk from normal production and perhaps too watery for much

benefit.

>

>Any suggestions form anyone?

The " for pet use only " is used in several states as a result of specific

legislation in those states - raw milk sales are legal for pet food but NOT

for human consumption. It's a workaround.

If what you got tasted off and was watery, then you need to find a

different source. It probably doesn't have anything to do with the

label, just the quality of that milk in general from that farmer.

However, it may also depend on WHEN you got that milk. Winter milk, even

from Jerseys, differs substantially from spring and summer milk. After

three months of winter milk, opening that first gallon of spring Jersey is

like discovering a whole new piece of heaven I'd missed the last time I

visited ....

MFJ

Dairy Angel Extraordinaire

Busily Happy Dancing from her abundant supply of spring jersey milk

And OOoooooohhhhhhh the BUTTER!!!!!!

[Guest guest]

I assumed that here in Florida , were the seasons are pretty much warm and hot,

I figured the pastures would be same year round and therefore milk would be same

as well.

This come from Golden Fleece (I never did like the name, sounded like a tongue

in cheek joke about their prices) and their regular whole non homo milk is

better and " thick " with usually a " cap' of thick cream on the gallon

container...but this other milk, same dairy, seems watery like I said and makes

me think its skim milk or leftovers from the bottom of the tank... and therefore

not sure what nutrients are left.

:-(

I assumed it was a labeling item but I was hoping to get better quality , i.e.

whole raw milk, not a water down version :-(

Re: Thick yogurt - WAS Do most people like kefir?

At 02:24 PM 6/6/05 -0400, you wrote:

>I have seen some " raw milk " labeled for pet use only... I tried some but

it seemed off flavour and pretty watery...not at all like some of the non

homogenized " organic " products available... In Florida I think there is

legislation , same as in many states, against selling / distributing raw milk.

>

>Not sure if this " raw " product made for animal consumption may be left

over/ skim milk from normal production and perhaps too watery for much

benefit.

>

>Any suggestions form anyone?

The " for pet use only " is used in several states as a result of specific

legislation in those states - raw milk sales are legal for pet food but NOT

for human consumption. It's a workaround.

If what you got tasted off and was watery, then you need to find a

different source. It probably doesn't have anything to do with the

label, just the quality of that milk in general from that farmer.

However, it may also depend on WHEN you got that milk. Winter milk, even

from Jerseys, differs substantially from spring and summer milk. After

three months of winter milk, opening that first gallon of spring Jersey is

like discovering a whole new piece of heaven I'd missed the last time I

visited ....

MFJ

Dairy Angel Extraordinaire

Busily Happy Dancing from her abundant supply of spring jersey milk

And OOoooooohhhhhhh the BUTTER!!!!!!

<HTML><!DOCTYPE html PUBLIC " -//W3C//DTD XHTML 1.0 Transitional//EN "

" http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd " ><BODY><FONT

FACE= " monospace " SIZE= " 3 " >

<B>IMPORTANT ADDRESSES</B>

<UL>

<LI><B><A

HREF= " / " >NATIVE

NUTRITION</A></B> online</LI>

<LI><B><A HREF= " http://onibasu.com/ " >SEARCH</A></B> the entire message

archive with Onibasu</LI>

</UL></FONT>

<PRE><FONT FACE= " monospace " SIZE= " 3 " ><B><A

HREF= " mailto: -owner " >LIST OWNER:</A></B>

Idol

<B>MODERATORS:</B> Heidi Schuppenhauer

Wanita Sears

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[Guest guest]

At 03:09 PM 6/6/05 -0400, you wrote:

>I assumed that here in Florida , were the seasons are pretty much warm and

hot, I figured the pastures would be same year round and therefore milk

would be same as well.

>

>This come from Golden Fleece (I never did like the name, sounded like a

tongue in cheek joke about their prices) and their regular whole non homo

milk is better and " thick " with usually a " cap' of thick cream on the

gallon container...but this other milk, same dairy, seems watery like I

said and makes me think its skim milk or leftovers from the bottom of the

tank... and therefore not sure what nutrients are left.

>

>:-(

>

>I assumed it was a labeling item but I was hoping to get better quality ,

i.e. whole raw milk, not a water down version :-(

Yeah, sounds like it's a problem with that particular dairy. Find a

better one.

I'm not sure of the validity of the Florida seasons description, though ...

no matter where you are, plants will behave differently during their

particular growing season. It may not seem like much of a difference to

*you* between December and April ... but trust me, the grass knows the

difference, even in Florida. Hence, the cows enumerate the difference.

MFJ

Ideas are funny that way ... you go and let one loose, and suddenly it's

crashing about the place, bashing up against other peoples' heads.

Somebody oughtta control that. Pesky things, ideas.

[Guest guest]

Golden Fleece's pasturization process claims to use the old VAT process which

is a slower, lower temp process than contempory coomerical high temp used...

They calim it doesnt harm the nutrients as much... Any thoughts?

[Guest guest]

Panamabob,

Try the milk from Golden Fleece that they import from Iowa. Farmers Natural

Creamery. It is awesome compared to their " house " milk. I have people in my

coop who have gone from a 1/2 gallon to 6 1/2 gallons in the span of a few

weeks. My kids even drink milk now. They hated the GF whole non-hom milk.

I have heard better things about VAT pasteurization.Still looking for raw milk

though , here in the panhandle.\

Millie

Interested in organic, healthy produce for your family?

Whole Foods of Panama City

organic food buying club

wholefoodspc@...

Weston A Price Foundation Chapter Leader Panama City, Florida

www.westonaprice.org

Re: Thick yogurt - WAS Do most people like kefir?

Golden Fleece's pasturization process claims to use the old VAT process which

is a slower, lower temp process than contempory coomerical high temp used...

They calim it doesnt harm the nutrients as much... Any thoughts?

[Guest guest]

Just bought some GF both raw and their pasteurized...both seems " light " to me

right now...

later in the week I'm getting c acouple of gallons from Healing Foods farm near

Gainesville...raw as well, and see what that is like.

Since this is late Spring I would assume that the " new " grass has cycled in and

should be providing the richest pasture right now, and hence the " thickest "

milk... or am i expecting too much?

..

Re: Thick yogurt - WAS Do most people like kefir?

Golden Fleece's pasturization process claims to use the old VAT process

which is a slower, lower temp process than contempory coomerical high temp

used... They calim it doesnt harm the nutrients as much... Any thoughts?

[Guest guest]

Hmm... This is really interesting to me ! The first time I ever

had raw milk, I woke up in the middle of the night sick and throwing

up repeatedly. It was gone by the morning and I had no other

explanation for what happened to me besides the milk. And I had only

a tiny amount of the milk that day, less than 1/2 cup. My fiance

drank it too, however, and nothing happened to him. Anyhow, I drink

the raw milk all of the time now w/o problems, but I do think it made

me violently ill the first time.

> well, i started drinking raw milk a little over a year ago, came down

> with a cold right away, got really mad, it was a mild cold, didn't go

> into bronchitis, but the thing is I HAVEN'T HAD A COLD SINCE. there

> is no other explanation for this, other than the raw milk.

>

> you ought to pick up a copy of dr. ron schmid's book the True Story

> of Milk. he's a naturopath and tells of getting entire families

> drinking raw milk, the entire family will come down with something

> right away (including a fever) then won't get sick anymore. so there

> is definitely something to it.

>

> laura

[Guest guest]

-What time/temp are they using?

-- In , <panamabob@S...> wrote:

> Golden Fleece's pasturization process claims to use the old VAT

process which is a slower, lower temp process than contempory

coomerical high temp used... They calim it doesnt harm the nutrients

as much... Any thoughts?

>

>

>

[Guest guest]

posted;

-What time/temp are they using?

vat process-

By using the " VAT " method of pasteurization, (low temperature), as opposed to

extremely high temperatures (flash) pasteurization, more natural vitamins,

nutrients, minerals and enzymes remain. This VAT method was used by all small

dairy farmers' years ago, and has been forgotten for quicker, cheaper methods.

The low-temperature pasteurized milks are heated at 145 degrees for 30 minutes.

This process kills any harmful bacteria that might be present but still

preserves 85% of the nutritional value of raw milk.

[Guest guest]

--- what it HTST? 162F for 15 seconds?.. Wonder how they keep it at

precisely 145F.

In , <panamabob@S...> wrote:

> posted;

> -What time/temp are they using?

>

>

> vat process-

>

> By using the " VAT " method of pasteurization, (low temperature), as

opposed to extremely high temperatures (flash) pasteurization, more

natural vitamins, nutrients, minerals and enzymes remain. This VAT

method was used by all small dairy farmers' years ago, and has been

forgotten for quicker, cheaper methods.

>

> The low-temperature pasteurized milks are heated at 145 degrees

for 30 minutes. This process kills any harmful bacteria that might

be present but still preserves 85% of the nutritional value of raw

milk.

>

>