I recently learned about room temperature yogurt cultures. I have experience making my own yogurt, but have always pasteurized the milk, cooled it, added starter or yogurt, then incubated.
I am interested in raw yogurt and room temperature cultures, but I've never tried.
I'm using raw goat milk, and find that it makes good, but thin yogurt (I assume this is at least in part due to the lower fat content). I would like to find a starter that works well with goat milk, that cultures at room temperature, that I can get going and then use my own yogurt for starter, and that will taste enough like goat milk yogurt from the co-op that my kids will gobble it up. Is that too tall an order? Any experience with this?
Also, I've always pasteurized, so I know nothing about raw yogurt. Do you heat it at all, or just let it warm to room temperature?
|35 members and 9,137 guests|
|bananabee , bluefaery , carnelianlight , elliha , Faerieshadow , katelove , KosmicMama , Leksie5000 , LiLStar , lilyofjudah , Mama2ChicknLil , MamadeRumi , mammafairy , Marumi , mckittre , Melly24 , Milk8shake , missmink , Mommiee2010 , MomofLath , Nemi27 , primalmom , prosciencemum , SandiMae , sarafl , satkins , sofreshsoclean , spruce , StMill , Survance , Tigerle , tini-india|
|Most users ever online was 449,755, 06-25-2014 at 12:21 PM.|