Guest guest Posted November 25, 2004 Report Share Posted November 25, 2004 I've done something stupid, I made goat yogurt out of unpasteurised goat milk. I usually make it out of UHT- heat treated milk in a carton so I don't re pasteurise it beofre I make yogurt. But yesterday I drove 20km, like you do, to buy raw goat milk. In NZ there is no diseases- she did mention them to me but I forgot-that requires pateurisation before it's sold. They test the milk and eqipment month;y and never have trouble apparently. Anyway I forgot to heat the milk to 180F, is it OK to eat. I'm not worried about anything other than food poisoning really, whether that's the reason we need to pasteurise. Thanks, Chris. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 25, 2004 Report Share Posted November 25, 2004 You need to bring ANY milk to 180 degrees and then allow it to cool, no matter the source. Once something is packaged, there is always the possibility of minute amounts of bacteria getting into something. So, I would probably not use the batch you just made because any bacteria that was in the milk before you fermented it, grew right along with the bacterial yogurt cultures. There is no way of knowing what you " cultivated " in there. Jody mom to -5 and -8 SCD 22 months Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 25, 2004 Report Share Posted November 25, 2004 .... but you could use it for cooking - make a cheesecake or Lois Lang bread, etc, etc. Ann SCD 11 months > So, I would probably not use the batch you just made because > any bacteria that was in the milk before you fermented it, grew > right along with the bacterial yogurt cultures. There is no way of > knowing what you " cultivated " in there. > > Jody > mom to -5 and -8 > SCD 22 months Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 25, 2004 Report Share Posted November 25, 2004 .... but you could use it for cooking - make a cheesecake or Lois Lang bread, etc, etc. Ann SCD 11 months > So, I would probably not use the batch you just made because > any bacteria that was in the milk before you fermented it, grew > right along with the bacterial yogurt cultures. There is no way of > knowing what you " cultivated " in there. > > Jody > mom to -5 and -8 > SCD 22 months Quote Link to comment Share on other sites More sharing options...
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