Re: Raw Milk Yogurt Question

[Guest guest]

I do it all the time although I don't heat it to make yogurt. In the " olden

days " they just left the milk out and let it sour and drank soured mil;k,

oir so my mom said.

At 04:07 PM 10/19/02, you wrote:

>I have some raw milk that is 9 days old ( I couldn't get to the store to

>pick it up and I have a standing special order so I didn't want to leave the

>hanging). I've only got a little bit left (2 1/2 cups or so), and I was

>thinking of making yogurt with it. I always make cooked yogurt, but I

>wanted to try raw this time. My question is is it stupid of me to make raw

>yogurt out of milk this old or will culturing it extend the shelf-life?

>

>Carina

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

>From: < >

>< >

>Sent: Friday, October 18, 2002 8:44 AM

>Subject: Digest Number 993

>

>

> >

> >

[Guest guest]

Hi Carina,

All you can do is try.

I make my yogurt by adding the culture to the milk and putting it in the

refrigerator for 3 to 5 days. It turns out nice and creamy, and I do not

have to heat the milk.

I have found cultured/fermented foods to be safe, and it is easy to tell if

they have gone bad: 1> Smell - will be off 2> Taste - will taste bad enough

you won't want to eat it 3> Sight - discoloration or fuzzy things growing

toss it.

Kat

http://www.katking.com

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

From: " Carina Spencer " <carina@...>

< >

Sent: Saturday, October 19, 2002 4:07 PM

Subject: Raw Milk Yogurt Question

> I have some raw milk that is 9 days old ( I couldn't get to the store to

> pick it up and I have a standing special order so I didn't want to leave

the

> hanging). I've only got a little bit left (2 1/2 cups or so), and I was

> thinking of making yogurt with it. I always make cooked yogurt, but I

> wanted to try raw this time. My question is is it stupid of me to make

raw

> yogurt out of milk this old or will culturing it extend the shelf-life?

>

> Carina>

[Guest guest]

Hi Kat,

By culture, do you mean you use a freeze dried yogurt starter or a

bit of a previous batch of yogurt. I just want to be clear

Thanks,

Carina

> Hi Carina,

>

> All you can do is try.

>

> I make my yogurt by adding the culture to the milk and putting it

in the

> refrigerator for 3 to 5 days. It turns out nice and creamy, and I

do not

> have to heat the milk.

>

> I have found cultured/fermented foods to be safe, and it is easy to

tell if

> they have gone bad: 1> Smell - will be off 2> Taste - will taste

bad enough

> you won't want to eat it 3> Sight - discoloration or fuzzy things

growing

> toss it.

>

> Kat

> http://www.katking.com

>

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

> From: " Carina Spencer " <carina@t...>

> < @y...>

> Sent: Saturday, October 19, 2002 4:07 PM

> Subject: Raw Milk Yogurt Question

>

>

> > I have some raw milk that is 9 days old ( I couldn't get to the

store to

> > pick it up and I have a standing special order so I didn't want

to leave

> the

> > hanging). I've only got a little bit left (2 1/2 cups or so),

and I was

> > thinking of making yogurt with it. I always make cooked yogurt,

but I

> > wanted to try raw this time. My question is is it stupid of me

to make

> raw

> > yogurt out of milk this old or will culturing it extend the shelf-

life?

> >

> > Carina>

[Guest guest]

Hi Carina,

On a daily basis I use a bit of a previous batch of either homemade yogurt,

kefir, fil mjolk or EMs.

The yogurt and the kefir work great in the refrigerator, and they turn out

so much milder in taste. You just have to wait much longer for them to

culture.

I play around with mine. I also make cheeses, then use the whey for making

wonderful drinks, fermented veggies, and to ferment/marinate my meats. When

I ferment my meats I feel much more comfortable eating them rare (can't gag

down the raw).

Take care,

Kat

http://www.katking.com

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

From: " carina_nicole " <carina@...>

< >

Sent: Saturday, October 19, 2002 5:06 PM

Subject: Re: Raw Milk Yogurt Question

> Hi Kat,

>

> By culture, do you mean you use a freeze dried yogurt starter or a

> bit of a previous batch of yogurt. I just want to be clear

>

> Thanks,

> Carina

>

>

> > Hi Carina,

> >

> > All you can do is try.

> >

> > I make my yogurt by adding the culture to the milk and putting it

> in the

> > refrigerator for 3 to 5 days. It turns out nice and creamy, and I

> do not

> > have to heat the milk.

> >

> > I have found cultured/fermented foods to be safe, and it is easy to

> tell if

> > they have gone bad: 1> Smell - will be off 2> Taste - will taste

> bad enough

> > you won't want to eat it 3> Sight - discoloration or fuzzy things

> growing

> > toss it.

> >

> > Kat

> > http://www.katking.com

> >

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

> > From: " Carina Spencer " <carina@t...>

> > < @y...>

> > Sent: Saturday, October 19, 2002 4:07 PM

> > Subject: Raw Milk Yogurt Question

> >

> >

> > > I have some raw milk that is 9 days old ( I couldn't get to the

> store to

> > > pick it up and I have a standing special order so I didn't want

> to leave

> > the

> > > hanging). I've only got a little bit left (2 1/2 cups or so),

> and I was

> > > thinking of making yogurt with it. I always make cooked yogurt,

> but I

> > > wanted to try raw this time. My question is is it stupid of me

> to make

> > raw

> > > yogurt out of milk this old or will culturing it extend the shelf-

> life?

> > >

> > > Carina

[Guest guest]

One more question, Kat...

I added about 3 tablespoons of yogurt to the milk (which turned out

to be closer to 4 cups). Is that enough to make yogurt or does it

just depend on the time alotted for culturing (i.e. less culture =

longer time for culturing / more culture = less time). How long will

this method take? 3-4 days or so?

Thanks a lot for your help!

Carina

> > > Hi Carina,

> > >

> > > All you can do is try.

> > >

> > > I make my yogurt by adding the culture to the milk and putting

it

> > in the

> > > refrigerator for 3 to 5 days. It turns out nice and creamy,

and I

> > do not

> > > have to heat the milk.

> > >

> > > I have found cultured/fermented foods to be safe, and it is

easy to

> > tell if

> > > they have gone bad: 1> Smell - will be off 2> Taste - will taste

> > bad enough

> > > you won't want to eat it 3> Sight - discoloration or fuzzy

things

> > growing

> > > toss it.

> > >

> > > Kat

> > > http://www.katking.com

> > >

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

> > > From: " Carina Spencer " <carina@t...>

> > > < @y...>

> > > Sent: Saturday, October 19, 2002 4:07 PM

> > > Subject: Raw Milk Yogurt Question

> > >

> > >

> > > > I have some raw milk that is 9 days old ( I couldn't get to

the

> > store to

> > > > pick it up and I have a standing special order so I didn't

want

> > to leave

> > > the

> > > > hanging). I've only got a little bit left (2 1/2 cups or so),

> > and I was

> > > > thinking of making yogurt with it. I always make cooked

yogurt,

> > but I

> > > > wanted to try raw this time. My question is is it stupid of

me

> > to make

> > > raw

> > > > yogurt out of milk this old or will culturing it extend the

shelf-

> > life?

> > > >

> > > > Carina

[Guest guest]

Hi Carina,

It depends upon the quality of your starter yogurt. If you are using store

bought yogurt, they sometimes pasteurize after they make the yogurt and

either kill or stun the poor little microorganisms we are trying to grow.

So your answer could be never.

If you are using non-pasteurized yogurt, homemade, or a yogurt starter, just

check it every day. Sometimes it takes a couple of days and one time it

took 4 days. I don't know why it would be different in the refrigerator.

It might be they have seasons when they grow faster, I really don't know.

But if you are patient, you will have the sweetest and best tasting yogurt

you ever tried.

Let me know how it turns out!

Kat

http://www.katking.com

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

From: " carina_nicole " <carina@...>

< >

Sent: Sunday, October 20, 2002 7:43 AM

Subject: Re: Raw Milk Yogurt Question

> One more question, Kat...

>

> I added about 3 tablespoons of yogurt to the milk (which turned out

> to be closer to 4 cups). Is that enough to make yogurt or does it

> just depend on the time alotted for culturing (i.e. less culture =

> longer time for culturing / more culture = less time). How long will

> this method take? 3-4 days or so?

>

> Thanks a lot for your help!

> Carina

>

>

> > > > Hi Carina,

> > > >

> > > > All you can do is try.

> > > >

> > > > I make my yogurt by adding the culture to the milk and putting

> it

> > > in the

> > > > refrigerator for 3 to 5 days. It turns out nice and creamy,

> and I

> > > do not

> > > > have to heat the milk.

> > > >

> > > > I have found cultured/fermented foods to be safe, and it is

> easy to

> > > tell if

> > > > they have gone bad: 1> Smell - will be off 2> Taste - will taste

> > > bad enough

> > > > you won't want to eat it 3> Sight - discoloration or fuzzy

> things

> > > growing

> > > > toss it.

> > > >

> > > > Kat

> > > > http://www.katking.com

> > > >

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

> > > > From: " Carina Spencer " <carina@t...>

> > > > < @y...>

> > > > Sent: Saturday, October 19, 2002 4:07 PM

> > > > Subject: Raw Milk Yogurt Question

> > > >

> > > >

> > > > > I have some raw milk that is 9 days old ( I couldn't get to

> the

> > > store to

> > > > > pick it up and I have a standing special order so I didn't

> want

> > > to leave

> > > > the

> > > > > hanging). I've only got a little bit left (2 1/2 cups or so),

> > > and I was

> > > > > thinking of making yogurt with it. I always make cooked

> yogurt,

> > > but I

> > > > > wanted to try raw this time. My question is is it stupid of

> me

> > > to make

> > > > raw

> > > > > yogurt out of milk this old or will culturing it extend the

> shelf-

> > > life?

> > > > >

> > > > > Carina

[Guest guest]

Kat,

Thanks a ton! I'm using homemade yogurt. I'll keep an eye on it.

I'll let you know how it turns out!

Carina

> > > > > Hi Carina,

> > > > >

> > > > > All you can do is try.

> > > > >

> > > > > I make my yogurt by adding the culture to the milk and

putting

> > it

> > > > in the

> > > > > refrigerator for 3 to 5 days. It turns out nice and creamy,

> > and I

> > > > do not

> > > > > have to heat the milk.

> > > > >

> > > > > I have found cultured/fermented foods to be safe, and it is

> > easy to

> > > > tell if

> > > > > they have gone bad: 1> Smell - will be off 2> Taste - will

taste

> > > > bad enough

> > > > > you won't want to eat it 3> Sight - discoloration or fuzzy

> > things

> > > > growing

> > > > > toss it.

> > > > >

> > > > > Kat

> > > > > http://www.katking.com

> > > > >

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

> > > > > From: " Carina Spencer " <carina@t...>

> > > > > < @y...>

> > > > > Sent: Saturday, October 19, 2002 4:07 PM

> > > > > Subject: Raw Milk Yogurt Question

> > > > >

> > > > >

> > > > > > I have some raw milk that is 9 days old ( I couldn't get

to

> > the

> > > > store to

> > > > > > pick it up and I have a standing special order so I didn't

> > want

> > > > to leave

> > > > > the

> > > > > > hanging). I've only got a little bit left (2 1/2 cups or

so),

> > > > and I was

> > > > > > thinking of making yogurt with it. I always make cooked

> > yogurt,

> > > > but I

> > > > > > wanted to try raw this time. My question is is it stupid

of

> > me

> > > > to make

> > > > > raw

> > > > > > yogurt out of milk this old or will culturing it extend

the

> > shelf-

> > > > life?

> > > > > >

> > > > > > Carina