Waaah! I just pasturized my raw milk!

[Rachel J.]

I just got my first batch of raw milk and was in the process of heating it up to make a couple of quarts of yogurt. While I was waiting for it to gently heat I lost track of time here at MDC and ended up heating the milk up to 150 deg. : Just needed to vent to people who would understand.

[kdmama33]

Don't worry too much about it. Pastuerization actually heats the milk very quickly to much higher temps, and holds it there. Yes, enzymes start to die at around 118 degrees, but you didn't actually heat the milk to boiling, and hold it there, so that's a good thing. Make the yogurt, and feel good knowing that you made it with pure ingredients, and that you have put love and energy into it, and that you're ingesting lots of healthy bacteria.

Bet you'll remember next time. Lesson learned.

[Kittymom]

[joy2bmom]

Originally Posted by Rachel J.

I just got my first batch of raw milk and was in the process of heating it up to make a couple of quarts of yogurt. While I was waiting for it to gently heat I lost track of time here at MDC and ended up heating the milk up to 150 deg. : Just needed to vent to people who would understand.

I'm sorry i don't mean to get totally off topic here but,,,,,,,would you like to share your yogurt recipe:? I'd love to have one
Oh and btw sorry about your milk but it'll be alright, don't worry. MDC does have a tendency to get ya caught up and forget about just about everything, but mostly in a good way

[Rachel J.]

Thanks for the commiseration and reassurance. I know it's still going to be better than anything I can find in the store.

Originally Posted by joy2bmom

I'm sorry i don't mean to get totally off topic here but,,,,,,,would you like to share your yogurt recipe:? I'd love to have one

Glad to share. It's definitely tastier than store bought (maybe cause I use full fat milk? )

1. If using raw/unpasturized milk, gently and carefully heat milk to 110 degrees, 180 for pasturized milk.
2. Let pasturized milk cool to 110.
3. Use approx. 1/2 cup plain yogurt per quart of milk or follow directions if using yogurt starter (powder).
4. Mix yogurt with about one cup milk until well combined.
5. Add to rest of milk and mix well, pour into containers, ideally sterilized. I use leftover jelly and quart jars that are "sterilized" in the dishwasher.
6. Cover loosely, or not at all to let some water evaporate off for firmer yogurt (trying that today for the first time).
7. Keep jars 95-115 degrees for 8-24 hours. The longer it sits, the more firm and tart it will become and the more lactose will be converted to glacose, more digestible. There are several ways to keep the temps stable. I put mine in the oven with the light turned on, preheated just a bit to get it warmed up. Others put the jars in a crockpot and then pour in heated water or use a cooler and fill with warmed water and change/add more periodically. You can also put smaller jars or cups in a heated water bath in an electric skillet on low/warm and cover (that's how my mom used to do it). The first time you try a method you might want to keep a close eye on the temp. I put a thermometer in the oven and checked it periodically for the first several hours to make sure the temp stayed constant. You don't want it to go over 115-118 or the bacteria will start dying and below the low 90's the healthy (any?) bacteria won't grow.
8. Put in fridge for at least 5 hours.

You can add other probiotics to your milk when mixing in the yogurt. I add in some toddler formula and L. Reuteri to my son's yogurt. Growing your own is a great way to stretch your probiotics. May change the flavor somewhat.

I was under the impression that any sugar had to be added after the yogurt was made but saw on the customprobiotics.com site that they did a study adding honey and got more probiotic growth than without. I'm testing that out today, too.

It's a great way to extend the life of milk you won't otherwise be able to use up before it goes bad (although I've seen discussions here about raw milk not actually becoming unsafe-bad but just changing form).

HTH

[kdmama33]

Wouldn't the naturally anti-bacterial nature of honey be a hinderance to growing the yogurt bacteria? I have read many times that honey should not be used in starting water kefir for that very reason.

[joy2bmom]

Originally Posted by Rachel J.

Thanks for the commiseration and reassurance. I know it's still going to be better than anything I can find in the store.



Glad to share. It's definitely tastier than store bought (maybe cause I use full fat milk? )

1. If using raw/unpasturized milk, gently and carefully heat milk to 110 degrees, 180 for pasturized milk.
2. Let pasturized milk cool to 110.
3. Use approx. 1/2 cup plain yogurt per quart of milk or follow directions if using yogurt starter (powder).
4. Mix yogurt with about one cup milk until well combined.
5. Add to rest of milk and mix well, pour into containers, ideally sterilized. I use leftover jelly and quart jars that are "sterilized" in the dishwasher.
6. Cover loosely, or not at all to let some water evaporate off for firmer yogurt (trying that today for the first time).
7. Keep jars 95-115 degrees for 8-24 hours. The longer it sits, the more firm and tart it will become and the more lactose will be converted to glacose, more digestible. There are several ways to keep the temps stable. I put mine in the oven with the light turned on, preheated just a bit to get it warmed up. Others put the jars in a crockpot and then pour in heated water or use a cooler and fill with warmed water and change/add more periodically. You can also put smaller jars or cups in a heated water bath in an electric skillet on low/warm and cover (that's how my mom used to do it). The first time you try a method you might want to keep a close eye on the temp. I put a thermometer in the oven and checked it periodically for the first several hours to make sure the temp stayed constant. You don't want it to go over 115-118 or the bacteria will start dying and below the low 90's the healthy (any?) bacteria won't grow.
8. Put in fridge for at least 5 hours.

You can add other probiotics to your milk when mixing in the yogurt. I add in some toddler formula and L. Reuteri to my son's yogurt. Growing your own is a great way to stretch your probiotics. May change the flavor somewhat.

I was under the impression that any sugar had to be added after the yogurt was made but saw on the customprobiotics.com site that they did a study adding honey and got more probiotic growth than without. I'm testing that out today, too.

It's a great way to extend the life of milk you won't otherwise be able to use up before it goes bad (although I've seen discussions here about raw milk not actually becoming unsafe-bad but just changing form).

HTH

Thanks So Much! Sounds Delicious

[Rachel J.]

That's what I thought too. I made up a small jar but haven't gotten up the nerve to taste it. My nursing ds is dairy sensitive and I may pay for the taste with a cranky babe.