Question 1:
For some time now, I've been making my own yogurt. I'd been making it with pasturized grass-fed milk so far, but DH would like us to transition away from store-bought, pasturized or otherwise industrially processed dairy altogether.
When I tried making yogurt from raw milk it didn't come out quite right. Maybe because I followed someone's advice and heated it up to 180 F? It came out all lumpy and watery.
(As an aside, I buy my cultures from New England Cheesemaking Co. I actually make it with the Fromage Blanc culture, which you can't re-culture. I buy packages in bulk. It tastes like yogurt, but it's richer, creamier...)
Anyhow, I wrote to Ricki Caroll, the owner at NE Cheesemaking, and asked her if I should follow a different procedure when using raw milk. I got a response saying they are not allowed by law to tell people to use raw milk (!), so that turned out to be a dead-end
: .
When I make it with pasturized milk, I only heat the milk to 88 fahrenheit. Is that what I should be doing with the raw milk as well? I'm hoping someone can guide me before I waste another whole gallon of good raw milk on an experiment.
Question 2:
We want to transition the kids to raw milk at this point, so we're wondering: Should we just go ahead and replace store-bought with raw all in one shot, or should we do it over the course of a few days by titrating in raw milk a bit at a time?
Thanks in advance!
For some time now, I've been making my own yogurt. I'd been making it with pasturized grass-fed milk so far, but DH would like us to transition away from store-bought, pasturized or otherwise industrially processed dairy altogether.
When I tried making yogurt from raw milk it didn't come out quite right. Maybe because I followed someone's advice and heated it up to 180 F? It came out all lumpy and watery.
(As an aside, I buy my cultures from New England Cheesemaking Co. I actually make it with the Fromage Blanc culture, which you can't re-culture. I buy packages in bulk. It tastes like yogurt, but it's richer, creamier...)
Anyhow, I wrote to Ricki Caroll, the owner at NE Cheesemaking, and asked her if I should follow a different procedure when using raw milk. I got a response saying they are not allowed by law to tell people to use raw milk (!), so that turned out to be a dead-end
: .When I make it with pasturized milk, I only heat the milk to 88 fahrenheit. Is that what I should be doing with the raw milk as well? I'm hoping someone can guide me before I waste another whole gallon of good raw milk on an experiment.
Question 2:
We want to transition the kids to raw milk at this point, so we're wondering: Should we just go ahead and replace store-bought with raw all in one shot, or should we do it over the course of a few days by titrating in raw milk a bit at a time?
Thanks in advance!
