NT: making raw milk yogurt. Any pointers? - Mothering Forums

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#1 of 9 Old 07-22-2005, 03:51 AM - Thread Starter
 
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I've been off dairy for almost 2 years now and I'm thinking about introducing it back to my diet. Anyways, I got some organic raw milk and yogurt from the store tonight. I'm thinking about using Falon's recipe but thought I'd check here to see if there is anything I should know before proceeding. I read online somewhere that you should heat raw milk to 180F and cool to 110F. Doesn't that defeat the purpose of using raw milk? NT's recipe to says only heat to 110F. Advice/pointers welcome.
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#2 of 9 Old 07-22-2005, 01:03 PM
 
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We avoided heating the milk for the same reason you stated above. So we'd just mix the starter into the cold milk and then incubate it at about 100 deg. It would take longer and would not get as thick like normal yogurt, but it was still good and more like a runny drinkable yogurt.
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#3 of 9 Old 07-22-2005, 02:53 PM
 
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I sit a mason jar in very warm tap water to gradually bring the milk to room temp and then put in yogurt maker.
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#4 of 9 Old 07-22-2005, 04:47 PM
 
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I go by Fallon's recipe and it works well for us. I think I tried not heating it at all and it didn't work, but I can't really remember what happened. I just know I follow her recipe and bring it to 110 and it's great!

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#5 of 9 Old 07-22-2005, 10:58 PM
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Here's how I make it.

Heat milk in a saucepan until small bubbles form around the edge of the milk. Do not boil. Remove from heat. Let cool until you can stick your pinky finger in and leave it for a count of ten. Yogurt will be cool enough to add a few tablespoons of plain yogurt (live bacterial cultures). Stir and pour into a glass bowl. If you have a gas oven place the bowl in the oven (no heat) overnight. In the morning perfect yogurt! The oven pilot light keeps the temp at 100 degrees, just warm enough for the bacteria to grow. if you use an electric oven you will need to turn it on to the lowest temp possible (close to 100 degrees).

The reason you heat the milk to a certain temperature is to destroy any "bad" bacteria that may be lurking. for more on natural living check out my Green Living website!
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#6 of 9 Old 07-23-2005, 10:42 AM - Thread Starter
 
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Thanks for all the advice. I end up following Falon's recipe and heated it up to almost 110F and then left it in the bread oven at around 100F. The yogurt is sitting in the fridge now and I'm both eager and scared to try it. I'll post later with the result.
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#7 of 9 Old 07-23-2005, 01:08 PM - Thread Starter
 
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Success! The yogurt is creamy and has a very nice consistency. Yay!
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#8 of 9 Old 07-24-2005, 06:48 PM
 
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hanks for posting this. I was playing with the idea of switching to raw milk yoghurt and now I have all the info I need. THANK YOU MAMAS
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#9 of 9 Old 07-24-2005, 06:56 PM
 
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I used to make this years ago...I simply warmed the milk to 120, cooled to 110, and introduced the culture at that point.

Was always great and I love the cream on the top.

"The great enemy of the truth is very often not the lie, deliberate, contrived and dishonest, but the myth, persistent, persuasive and unrealistic."
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