Re: Raw milk yogurt

[Guest guest]

Put the yogurt to be, in an ice chest along with a jar of boililng hot

water. Close the ice chest and let it sit. I find the raw milk yogurt takes

longer to yogue so I usually replace the jar of hot water once or twice but

it is probably not necessary.

irene

At 02:50 PM 9/20/02, you wrote:

>I managed to get some raw milk and was going to make some yogurt. Looking

>at the recipe in the NT book it calls for using a dehydrator and keeping a

>constant 95 degrees for 8 hours. I don't have a dehydrator, and its not

>even on my list of things to buy right now, so does anyone have a different

>recipe?

>

>Kathy A

>

>

>

[Guest guest]

I ferment a lot with kefir, fil mjolk, and occasionally with yogurt.

I used to heat the milk, cool the milk, add the culture, then put it in my

yogurt maker. What a pain! Now I have 2 ways I make it:

1> Pour some cold milk into a jar, add my culture and leave it at room

temperature for about 8 to 12 hours.

2> Instead of leaving it on the counter, I put it back in the refrigerator

for a couple of days.

I have found that it is all a matter of how long it takes to culture, not if

it will culture. The yogurt maker usually take a couple of hours, room

temp. around 12 hours, and in refrigerator about 1 1/2 to 2 days. They all

have turned out great!

Enjoy!

Kat

http://www.katking.com

----- Original Message -----

From: " Kathy " <kacheson@...>

< >

Sent: Friday, September 20, 2002 2:50 PM

Subject: Raw milk yogurt

> I managed to get some raw milk and was going to make some yogurt. Looking

> at the recipe in the NT book it calls for using a dehydrator and keeping a

> constant 95 degrees for 8 hours. I don't have a dehydrator, and its not

> even on my list of things to buy right now, so does anyone have a

different

> recipe?

>

> Kathy A

[Guest guest]

<<> Pour some cold milk into a jar, add my culture and leave it at room

temperature for about 8 to 12 hours.

2> Instead of leaving it on the counter, I put it back in the refrigerator

for a couple of days.

I have found that it is all a matter of how long it takes to culture, not if

it will culture. The yogurt maker usually take a couple of hours, room

temp. around 12 hours, and in refrigerator about 1 1/2 to 2 days. They all

have turned out great!>>

I am on digest and managed to miss your post. i will give one of these

methods a try next time and see how it works for me. One thing that i am

finding with various methods (recipes) is that some things work better for

some people than they do for others.

Example: I still have not made a decent mayo and yet the last time i made it

from a recipe where i was actually able beforehand to see and taste test a

finished product from the recipe.

Thanks again

Kathy A

[Guest guest]

What types of cultures are you folks using to culture " raw milk. " I

have heard the best yogurt cultures are the bulgarian ones.

I recently made some very successful raw milk yogurt batches adding

Flora Source probiotics and a little Saccromyces boulardii. The more

SBoulardii added, the creamier the yogurt. I let mine ferment at 90

degrees for 24 hours to ensure all lactose has been digested by the

microbes. The probiotics mentioned above are very hardy and will

ferment just about anything.

> I ferment a lot with kefir, fil mjolk, and occasionally with yogurt.

>

> I used to heat the milk, cool the milk, add the culture, then put

it in my

> yogurt maker. What a pain! Now I have 2 ways I make it:

>

> 1> Pour some cold milk into a jar, add my culture and leave it at

room

> temperature for about 8 to 12 hours.

> 2> Instead of leaving it on the counter, I put it back in the

refrigerator

> for a couple of days.

>

> I have found that it is all a matter of how long it takes to

culture, not if

> it will culture. The yogurt maker usually take a couple of hours,

room

> temp. around 12 hours, and in refrigerator about 1 1/2 to 2 days.

They all

> have turned out great!

>

> Enjoy!

>

> Kat

> http://www.katking.com

>

>

>

> ----- Original Message -----

> From: " Kathy " <kacheson@t...>

> < @y...>

> Sent: Friday, September 20, 2002 2:50 PM

> Subject: Raw milk yogurt

>

>

> > I managed to get some raw milk and was going to make some

yogurt. Looking

> > at the recipe in the NT book it calls for using a dehydrator and

keeping a

> > constant 95 degrees for 8 hours. I don't have a dehydrator, and

its not

> > even on my list of things to buy right now, so does anyone have a

> different

> > recipe?

> >

> > Kathy A

[Guest guest]

I took the suggestion to get milk right after the cow is milk, before it is

refrigerated and the yogurt came out great.

I put 1/2 to about 1 cup of yogurt (Dannon was the only brand that was whole

with only live cultures added) into a 1 gallon

jar of milk, left it out for about 24 hours than refrigerator. My kids take

it to school almost every day with some strawberries added.

It was so easy and made a lot.

Joy

> I managed to get some raw milk and was going to make some

yogurt. Looking

> > at the recipe in the NT book it calls for using a dehydrator and

keeping a

> > constant 95 degrees for 8 hours. I don't have a dehydrator, and

its not

> > even on my list of things to buy right now, so does anyone have a

> different

> > recipe?

> >

> > Kathy A

[Guest guest]

<<What types of cultures are you folks using to culture " raw milk. " I

have heard the best yogurt cultures are the bulgarian ones.>>

I have some Piima culture sitting in my fridge that i want to try but i need

to read about it a bit more. Seems it is very picky about temps. So for now

i am just adding some yogurt from the last batch

Kathy A

[Guest guest]

Hi Kathy,

I make fermented foods on a daily basis with salt, or yogurt, or kefir, or

fil mjolk (similar to Piima and viila).

The directions on all these cultures make it sound as if they are very

temperature sensitive. If you think about it, we have only had

environmental temperature control for less than 100 years. I have found

they are really not that sensitive, except to very high heat.

I make all these cultures at either room temperature or in the refrigerator.

They all turn out wonderful.

1> You can even make yogurt in the refrigerator, but it takes a couple of

days as opposed to a few hours in a warm temp.

2> My fil mjolk needs air and room temp., and not to be put into the

refrigerator for at least 12 hours.

3> Kefir is sweeter and thicker made in the refrigerator.

So, don't worry about getting it just right. Always make sure you have a

back-up batch. Make at room temp and then enjoy!

Kat

http://www.katking.com

----- Original Message -----

From: " Kathy " <kacheson@...>

< >

Sent: Wednesday, September 25, 2002 10:48 PM

Subject: Re: raw milk yogurt

>

> <<What types of cultures are you folks using to culture " raw milk. " I

> have heard the best yogurt cultures are the bulgarian ones.>>

>

> I have some Piima culture sitting in my fridge that i want to try but i

need

> to read about it a bit more. Seems it is very picky about temps. So for

now

> i am just adding some yogurt from the last batch

>

> Kathy A

[Guest guest]

Oh, I forgot to say that I allow the yogurt to set a long time. Up

to 10 hours, although sometimes it's just 8 hours, depending on how

early I got started with it.

Then I put it in the fridge where it firms up a little more.

Laurie

[Guest guest]

You have made a successful batch of yogurt. Commercial yogurts use gelatins and

other ingredients to make them solid. If you were to go to some other countries

the yogurt would be drunk rather than eaten with a spoon according to a friend

of mine who has been a missionary in other countries.

You will have to add things to it. I have wondered though if it is more solid

when using half and half instead of just raw whole milk. When I make Fol mjolk

the cream is stiffer than the milk.

a

----- Original Message -----

From: dorisbozzi <dorisbozzi@...>

Sent: Monday, February 24, 2003 5:57 PM

Subject: raw milk yogurt

Hi,

I just joined your group. I've tried making yogurt from raw milk the

way Sally Fallon reccomends in Nourishing traditions, but it comes

out way too runny. I've seen that many recipes for yogurt recommend

using dry milk to make it more solid, but I'd rather not use that.

I'd love to get tips on how to make a succesfull batch of raw milk

yogurt.

TIA

Doris

[Guest guest]

I make raw milk yogurt. I use commercial yogurt as a starter and leave it

out on the counter for a day or two. It comes out just fine but it takes a

lot longer than the regular way.

Irene

At 03:57 PM 2/24/03, you wrote:

>Hi,

>

>I just joined your group. I've tried making yogurt from raw milk the

>way Sally Fallon reccomends in Nourishing traditions, but it comes

>out way too runny. I've seen that many recipes for yogurt recommend

>using dry milk to make it more solid, but I'd rather not use that.

>I'd love to get tips on how to make a succesfull batch of raw milk

>yogurt.

>

>TIA

>Doris

>

>

>

[Guest guest]

>>>>I just joined your group. I've tried making yogurt from raw milk the

way Sally Fallon reccomends in Nourishing traditions, but it comes

out way too runny. I've seen that many recipes for yogurt recommend

using dry milk to make it more solid, but I'd rather not use that.

I'd love to get tips on how to make a succesfull batch of raw milk

yogurt.

---->hi, i just now took a batch out of my oven. i'm sure i've posted my

recipe before but it will probably take me more time to search the archives

for it than to post it again. it's so simple and doesn't involve any

*heating* of anything.

ingredients

--raw milk

--*high quality* commercial yogurt

(i use seven star farms biodynamic yogurt. i think it's the best commercial

yogurt available and has no additives. the price foundation recommends it,

and they also say not to use commercial yogurts with additives for making

home made yogurt. despite others' experiences, my homemade raw yogurt comes

out just as thick as seven stars yogurt - not as runny as homemade yogurt

typically is, i think. also very creamy and gooey [i love goo])

method

put about 3 Tbsp. commerical yogurt in approx. 6 cups of raw milk. stir.

cover. put container (i use 7 cup glass pyrex with plastic lid, not

completely filled to top) into a stainless steel soup pot and cover. put

this in your oven with the oven light on, but the OVEN OFF. this provides

just a bit of warmth, and the stainless steel pot seems to hold the warmth

in, and protects the yogurt (if it's in glass) from any potentional light

destruction of the fats (by blocking the light).

let sit for 12-24 hours. the longer it sits, the thicker the yogurt.

done.

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...

[Guest guest]

>>>>This sounds wonderful. My oven doesn't have a light. I wonder if a

night light would do the trick. I put one in on the end of an extension

cord along with a room thermometer and tested it to see if it was the right

temp for making piima culture and it was a little high at around 78 degrees.

What do you think?

---->i think it sound fine and it would probably be ready sooner than mine,

which ferments at a lower temp.

not sure if any enzymes are killed at 78 nor if any fats are harmed, but it

seems like a relatively low temp. to me. guessing...probably in the

neighborhood of udder temp?

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...

[Guest guest]

Quoting Suze Fisher <s.fisher22@...>:

> not sure if any enzymes are killed at 78 nor if any fats are harmed, but

> it

> seems like a relatively low temp. to me. guessing...probably in the

> neighborhood of udder temp?

I would assume that the udder would be close to the same temperature as the

rest of the body, which is a little over 100F.

--

Berg

bberg@...

[Guest guest]

Hi Suze.

This sounds wonderful. My oven doesn't have a light. I wonder if a night light

would do the trick. I put one in on the end of an extension cord along with a

room thermometer and tested it to see if it was the right temp for making piima

culture and it was a little high at around 78 degrees.

What do you think?

Donna

----- Original Message -----

From: Suze Fisher

Sent: Monday, February 24, 2003 4:55 PM

Subject: RE: raw milk yogurt

>>>>I just joined your group. I've tried making yogurt from raw milk the

way Sally Fallon reccomends in Nourishing traditions, but it comes

out way too runny. I've seen that many recipes for yogurt recommend

using dry milk to make it more solid, but I'd rather not use that.

I'd love to get tips on how to make a succesfull batch of raw milk

yogurt.

---->hi, i just now took a batch out of my oven. i'm sure i've posted my

recipe before but it will probably take me more time to search the archives

for it than to post it again. it's so simple and doesn't involve any

*heating* of anything.

ingredients

--raw milk

--*high quality* commercial yogurt

(i use seven star farms biodynamic yogurt. i think it's the best commercial

yogurt available and has no additives. the price foundation recommends it,

and they also say not to use commercial yogurts with additives for making

home made yogurt. despite others' experiences, my homemade raw yogurt comes

out just as thick as seven stars yogurt - not as runny as homemade yogurt

typically is, i think. also very creamy and gooey [i love goo])

method

put about 3 Tbsp. commerical yogurt in approx. 6 cups of raw milk. stir.

cover. put container (i use 7 cup glass pyrex with plastic lid, not

completely filled to top) into a stainless steel soup pot and cover. put

this in your oven with the oven light on, but the OVEN OFF. this provides

just a bit of warmth, and the stainless steel pot seems to hold the warmth

in, and protects the yogurt (if it's in glass) from any potentional light

destruction of the fats (by blocking the light).

let sit for 12-24 hours. the longer it sits, the thicker the yogurt.

done.

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...