Guest guest Posted September 23, 2007 Report Share Posted September 23, 2007 There are purists who believe that Yogurt should contain ONLY very specific cultures. They want to heat at least to 165 for 10 seconds. If you allow it to ferment at room temp. w/o heating, you get kefir. I have made many a batch of excellent yogurt by adding my fresh, still warm from the cow raw milk to a couple table spoons of Breakstone, and keeping it in the oven at 113 degrees over night. It is the best I ever had. Bill Dunlap --- bjkeithbjkeith wrote: > Can somebody tell me if yogurt can be called raw? I > had a woman teach > me how to make it and she said that it needed to be > heated to 180. > Thanks, > Barbara > > ________________________________________________________________________________\ ____ Fussy? Opinionated? Impossible to please? Perfect. Join Yahoo!'s user panel and lay it on us. http://surveylink.yahoo.com/gmrs/yahoo_panel_invite.asp?a=7 Quote Link to comment Share on other sites More sharing options...
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