Yogurt Making - Health Benefits of Raw vs. Heated?

[Guest guest]

I thought that I was finally getting my raw yogurt making process

down when I have been confronted with a whole new level of

complexity. Here is what happened:

The yogurt culture vendor, familiar with NT, enlightened me with the

two following pieces of info related to probiotic bacterial balance

that I would like to share with the group and ask for input:

1) Although it is possible to make yogurt from yogurt over many

batches, she said that the probiotic content will deteriorate. If one

were interested in this aspect of the product, she would recommend

starting from culture at least every other time.

2) Aside from the standard bacaterial justifications for

pasteurization, raw yogurt from healthy cows is not necessarily

healthier. Though the yogurt may be edible without posing risk of

illness, it is still possible that the bacteria in the milk will kill

the probiotic bacteria. Without testing, there is no way of knowing.

If one wants increased confidence that the probiotics are present,

one needs to heat the milk. As we know, this would be to the

detriment of other healthful factors in the raw milk.

As a result, I am left confused about the healthiest recipe route to

follow. Does anyone have any relevant info to share?

[Guest guest]

Hmmm...I am new to yogurt making and my last batch turned into Ricotta. 

However, #1 makes sense because probiotics don't multiply, right? or do they....

 

#2, I don't know that it really makes sense to me.  Isn't the reason to drink

raw milk because of the good bacteria and enzymes are still present?  For

something to be naturally full of good bacteria to kill other good bacteria

seems counter productive.  Some of the other harmful bad bacterias are tested

for in the raw milk.  I would like more info on this one. 

 

Also, how would they do it in a more primitive culture?  Yogurt has been around

for a long time.  They didn't have access to fancy probiotics and didn't always

heat the milk??? 

 

This raised some good questions...Anyone?

 

M

Subject: Yogurt Making - Health Benefits of Raw vs. Heated?

To: trad-foods-MN

Date: Tuesday, November 18, 2008, 10:30 AM

I thought that I was finally getting my raw yogurt making process

down when I have been confronted with a whole new level of

complexity. Here is what happened:

The yogurt culture vendor, familiar with NT, enlightened me with the

two following pieces of info related to probiotic bacterial balance

that I would like to share with the group and ask for input:

1) Although it is possible to make yogurt from yogurt over many

batches, she said that the probiotic content will deteriorate. If one

were interested in this aspect of the product, she would recommend

starting from culture at least every other time.

2) Aside from the standard bacaterial justifications for

pasteurization, raw yogurt from healthy cows is not necessarily

healthier. Though the yogurt may be edible without posing risk of

illness, it is still possible that the bacteria in the milk will kill

the probiotic bacteria. Without testing, there is no way of knowing.

If one wants increased confidence that the probiotics are present,

one needs to heat the milk. As we know, this would be to the

detriment of other healthful factors in the raw milk.

As a result, I am left confused about the healthiest recipe route to

follow. Does anyone have any relevant info to share?

[Guest guest]

This article talks about the 'to heat or not to heat' reasons:

http://www.westonaprice.org/motherlinda/yogurt.html

Bottom line - heating the milk and introducing a 'pure' culture is

more controlled than using raw milk and a scoop of a previous batch.

And, people that sell the bacteria will of course say you need to

start fresh every other batch, they sell culture ;-) I would also

wonder if a person selling culture would promote heating the milk

first, so that the outcome was more predictable (as yogurt that turned

out runny or whatever would be blamed on the culture).

I don't heat my milk at all, and make it in the oven w/ the oven light

on. Maximum temp is about 105 degrees.

It is also my understanding the probiotics multiply under the right

circumstances (the medium of warm milk, in a healthy gut, etc).

Someone is welcome to correct me if I am wrong.

[Guest guest]

What I have found, and this is through my experience in owning a good

number of animals and also trying milk from different farms, is that it

is imperative to have a clean source of milk. With clean milk from

healthy animals you will be able to make raw yogurt but if the animals

are off, or not fed well enough then the milk will make poor yogurt. Not

all goat milk will make good yogurt. If the milk is too thin (not enough

milk solids or fat) it will only be a drinkable product and one that is

not too appetizing, but not unhealthy. Milk that has a high scc count in

it will also make unappetizing yogurt. It will be slimy. Not all small

farms test their animals, so don't assume a farmer is testing. The kefir

culture seems to do better than the yogurt cultures. Perhaps it is

stronger or something. If the animal is infected with some kind of

organism it is possible to to be culturing this rather than the good

bacteria. If the yogurt turns out gross and slimy then I would discard

it, also if there is a bad taste in the milk or sediment on the bottom

of the jugs I would call the farmer and ask some questions about herd

health. If you aren't absolutely sure of your source of milk then gentle

heating might be better than risking your health. It's up to you.

Usually raw milk farmers are super careful of their animals, and would

never let sick milk make it to the customer, so to be honest I think

it's extremely rare that it could happen. If you don't want to using a

culture every time then get some kefir going and learn to drain it for a

thicker milk product.

--

*~*~* Jo @ *~*~*

http://laudodeumfarmholisticgoatcare.blogspot.com/

Complimentary and Alternative Goat Care. Exploring the world of

alternatives in an effort to promote sustainable and humane Farm and

Family Friendly options for raising goats.

We raise happy and healthy Kinder and Nigerian Dwarf goats for small

farms, homesteaders and families with young children.

[Guest guest]

Thank you for this link.  I am reading it and am learning so much.  Like I said,

I'm just converting to NT and my head is swimming.  I learn tons everyday and my

current struggle has been yogurt.  I was so excited to read about it and get a

better understanding. 

 

THANK YOU!

M

Subject: Re: Yogurt Making - Health Benefits of Raw vs. Heated?

To: trad-foods-MN

Date: Tuesday, November 18, 2008, 11:43 AM

This article talks about the 'to heat or not to heat' reasons:

http://www.westonap rice.org/ motherlinda/ yogurt.html

Bottom line - heating the milk and introducing a 'pure' culture is

more controlled than using raw milk and a scoop of a previous batch.

And, people that sell the bacteria will of course say you need to

start fresh every other batch, they sell culture ;-) I would also

wonder if a person selling culture would promote heating the milk

first, so that the outcome was more predictable (as yogurt that turned

out runny or whatever would be blamed on the culture).

I don't heat my milk at all, and make it in the oven w/ the oven light

on. Maximum temp is about 105 degrees.

It is also my understanding the probiotics multiply under the right

circumstances (the medium of warm milk, in a healthy gut, etc).

Someone is welcome to correct me if I am wrong.