Re: raw milk yoghurt (was re: yogurt brands)

[Guest guest]

In a message dated 8/29/02 8:51:00 AM Eastern Daylight Time,

hlthgrl5275@... writes:

> Also, I've been out of the

> loop for a few weeks (wedding/honeymoon) and can't

> remember what a few of you wrote regarding using raw

> milk when making yogurt. Can you just leave the milk

> out on the table to get it to room temperature if

> you're not going to boil it first?

Well, I'm going to try my first batch that method as soon as it warms up a

little, since it's in the sixties today. Some people reported not being able

to get a good culture under 110 degrees, others made yoghurt without even

putting a starter in it and just letting it sit. For kombucha, it has to be

at *least* 70 degrees F to culture, and ideally 80-85, so it's probably

similar guidelines for yoghurt, only a bit higher. Personally, I'm going to

try it when it gets to the high 70s or even in the 80s (though I'm not sure

when that'll happen, the weather's been on the cool side an dit looks like

we're transitioning to fall) by letting it sit, cause I don't have a

dehydrator or yogurt maker.

Still, if there's no luck, I don't see why we just don't let it sit out for

longer than 8 hours. That's probably what I'll do. There's no harm in it.

I let my raw milk set out for three days to make whey. Certainly, there is

even less harm if there is a half cup of yoghurt hanging out in it, I'm sure

that will be an even more certain safety lock preventing any pathogenic

buggies from taking hold.

Chris

____

" What can one say of a soul, of a heart, filled with compassion? It is a

heart which burns with love for every creature: for human beings, birds, and

animals, for serpents and for demons. The thought of them and the sight of

them make the tears of the saint flow. And this immense and intense

compassion, which flows from the heart of the saints, makes them unable to

bear the sight of the smallest, most insignificant wound in any creature.

Thus they pray ceaselessly, with tears, even for animals, for enemies of the

truth, and for those who do them wrong. "

--Saint Isaac the Syrian

[Guest guest]

The last batch of yoghurt I made, was from raw milk and I left it sitting

in my laundry room (at about 85deg) for 24 hours. I came out fine.

At 06:41 AM 8/29/02, you wrote:

>In a message dated 8/29/02 8:51:00 AM Eastern Daylight Time,

>hlthgrl5275@... writes:

>

> > Also, I've been out of the

> > loop for a few weeks (wedding/honeymoon) and can't

> > remember what a few of you wrote regarding using raw

> > milk when making yogurt. Can you just leave the milk

> > out on the table to get it to room temperature if

> > you're not going to boil it first?

>

>Well, I'm going to try my first batch that method as soon as it warms up a

>little, since it's in the sixties today. Some people reported not being able

>to get a good culture under 110 degrees, others made yoghurt without even

>putting a starter in it and just letting it sit. For kombucha, it has to be

>at *least* 70 degrees F to culture, and ideally 80-85, so it's probably

>similar guidelines for yoghurt, only a bit higher. Personally, I'm going to

>try it when it gets to the high 70s or even in the 80s (though I'm not sure

>when that'll happen, the weather's been on the cool side an dit looks like

>we're transitioning to fall) by letting it sit, cause I don't have a

>dehydrator or yogurt maker.

>

>Still, if there's no luck, I don't see why we just don't let it sit out for

>longer than 8 hours. That's probably what I'll do. There's no harm in it.

>I let my raw milk set out for three days to make whey. Certainly, there is

>even less harm if there is a half cup of yoghurt hanging out in it, I'm sure

>that will be an even more certain safety lock preventing any pathogenic

>buggies from taking hold.

>

>Chris

>

>____

>

> " What can one say of a soul, of a heart, filled with compassion? It is a

>heart which burns with love for every creature: for human beings, birds, and

>animals, for serpents and for demons. The thought of them and the sight of

>them make the tears of the saint flow. And this immense and intense

>compassion, which flows from the heart of the saints, makes them unable to

>bear the sight of the smallest, most insignificant wound in any creature.

>Thus they pray ceaselessly, with tears, even for animals, for enemies of the

>truth, and for those who do them wrong. "

>

>--Saint Isaac the Syrian

>

>

[Guest guest]

---When I make yogurt with raw milk I take it from the cow at approx.

102F and innoculate within a few minutes. This gets the desired

bacteria into their log phase rapidly. In their log phase their

population theoretically doubles every 15 to 20 minutes. The more

the faster acid is produced to denature the protein. If I were making

yogurt out of cool fresh raw milk I would warm it gradually to at

least 90F with continuous agitation, add the starter and then leave

out at whatever temp you wish or refrigerate, remembering the temp

around 100F is apparently preferred by Lactobacillus. That would

minimize the chance of some indigenous cool loving bacteria rapidly

growing in the milk while you're waiting for it to warm to room

temperature. During the winter I try to leave the fermenting milk/

yogurt in an oven with only the pilot light on for a heat source for

6 or so hours and then finish the fermentation in the refrigerator at

40F or so. Bifidus for example most likely prefer different

temps/acidity/ " food " than Lactobacillus. I imagine they both ferment

milk sugar(lactose). You also gotta remember you have raw milk which

has unknown microorganisms present that are fighting for survival

too! Dennis

In @y..., Irene Musiol <irene@q...> wrote:

> The last batch of yoghurt I made, was from raw milk and I left it

sitting

> in my laundry room (at about 85deg) for 24 hours. I came out fine.

>

> At 06:41 AM 8/29/02, you wrote:

> >In a message dated 8/29/02 8:51:00 AM Eastern Daylight Time,

> >hlthgrl5275@y... writes:

> >

> > > Also, I've been out of the

> > > loop for a few weeks (wedding/honeymoon) and can't

> > > remember what a few of you wrote regarding using raw

> > > milk when making yogurt. Can you just leave the milk

> > > out on the table to get it to room temperature if

> > > you're not going to boil it first?

> >

> >Well, I'm going to try my first batch that method as soon as it

warms up a

> >little, since it's in the sixties today. Some people reported not

being able

> >to get a good culture under 110 degrees, others made yoghurt

without even

> >putting a starter in it and just letting it sit. For kombucha, it

has to be

> >at *least* 70 degrees F to culture, and ideally 80-85, so it's

probably

> >similar guidelines for yoghurt, only a bit higher. Personally,

I'm going to

> >try it when it gets to the high 70s or even in the 80s (though I'm

not sure

> >when that'll happen, the weather's been on the cool side an dit

looks like

> >we're transitioning to fall) by letting it sit, cause I don't have

a

> >dehydrator or yogurt maker.

> >

> >Still, if there's no luck, I don't see why we just don't let it

sit out for

> >longer than 8 hours. That's probably what I'll do. There's no

harm in it.

> >I let my raw milk set out for three days to make whey. Certainly,

there is

> >even less harm if there is a half cup of yoghurt hanging out in

it, I'm sure

> >that will be an even more certain safety lock preventing any

pathogenic

> >buggies from taking hold.

> >

> >Chris

> >

> >____

> >

> > " What can one say of a soul, of a heart, filled with compassion?

It is a

> >heart which burns with love for every creature: for human beings,

birds, and

> >animals, for serpents and for demons. The thought of them and the

sight of

> >them make the tears of the saint flow. And this immense and

intense

> >compassion, which flows from the heart of the saints, makes them

unable to

> >bear the sight of the smallest, most insignificant wound in any

creature.

> >Thus they pray ceaselessly, with tears, even for animals, for

enemies of the

> >truth, and for those who do them wrong. "

> >

> >--Saint Isaac the Syrian

> >

> >