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Making Yogurt, questions,

post #1 of 6
Thread Starter 
My main question is do you really have to heat the milk to 175 and then cool to 110 before adding the starter? I'm using raw milk and part of that goodness is NOT heating it up!! Will there be a problem if I only heat the milk to the lukewarm temp needed to add the culture starter?

Thanks, and any other tips you have for a new yogurt maker would be greatly appreciated. I'm using a "Yo Life" yogurt maker.
post #2 of 6
You don't have to heat to 175. I think it's more like 150 but I'd have to look it up. The reason for heating the milk is to kill the bacteria to create a clean slate for the starter. If you don't heat the milk that high you will get an inconsistent yogurt -- it may not have the flavor or consistency. For yogurt, I really like it made from pasteurized milk better. In my case, I wouldn't pay the premium for the raw.

Some other ladies have had more luck with raw yogurt
post #3 of 6
I never heat my milk up that hot first, but I use pasteurized milk. I've never had an issue.

I don't know anything about that maker, but when I was using my slow cooker for making yogurt, I'd put the milk in cold straight out of the fridge. I heat it up if I'm using the heating pad method, but that's just because the heating pad can't get it warm enough quick enough to prevent spoilage... and I only heat it up to about 100.
post #4 of 6
Thread Starter 
Thanks for your input, advice and experience! My first batch didnt turn out so good, but I think my second batch is well ont he way to being better
post #5 of 6
i think it depends on how picky you are about the consistency of your yogurt. for me, i'm picky. i want thick, creamy yogurt. so i heat mine, and i find that makes a big difference. i also do kefir and so for me it's just not worth making yogurt if it's going to be runny. but others prefer to preserve the integrity of the raw milk and aren't as concerned with consistency, and that's alright too. you can always strain it a bit to thicken it up.

another option: www.culturesforhealth.com sells room temperature starters that work with raw milk. i tried one, but we don't climate control our house and the temperatures vary widely throughout the day and night, so it didn't work for me. but if you have central heating and cooling and keep your house a pretty consistent temperature, or at least have one area that you can keep consistent, i think that is a fantastic way to go - preserves the integrity of your milk, is less work, and creates a consistent result (and the starter can be used over and over if you follow the directions properly and keep a clean starter). so that might be your 'best of both worlds' bet.
post #6 of 6
Thread Starter 
thanks pixie punk, i'll check that out for sure!

I did heat my second batch and it turned out AWESOME!! MY son enthusiastically told me it was the best yogurt he's ever had (acter adding the honey granules and strawberries

I think I may be sorta picky about the consistancy as well, and I'm quiet sure my kdis will be unsless I sell it as a smoothie. I guess I just need to try it both ways to see what I think.

Thanks again everyone!
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