Re: Making Yogurt-Heating the Milk Correctly?

[Guest guest]

--- vonhoff2 <jgv9@...> wrote:

> I am having trouble (4 qts raw milk wasted) heating

> the milk to make

> yogurt. At an extremely low tem (about 100-115

> degrees) my milk is

> curdling into cheese fragments.

>

> I have made yogurt before but never from raw milk?

>

> Any suggestions as to why I can't heat this milk?

>

> Thanks, Jamay

I always make yogurt from fresh (just milked) raw

cow's milk. I haven't done it in a while so I can't

remember the temperature, maybe 105 degrees but I

really can't say for sure. I'll try to find it. Mine

gets just hot enough for some minor curdling on the

top. Usually I scrape that off, but not always.

I like to use fresh milk so it's less likely that

undesirable bacteria has had time to grow. But I've

also not tried with older milk.

Also, I've always used Dannon yogurt for the culture.

It's cheap and readily available. Not all ingredients

are the best, but it's easy to do on the spur of the

moment if you don't have another culture available.

> I do think 115 degrees is too hot. Hope this has

been some help.

Sharon

>

__________________________________________________

[Guest guest]

I make my yoghurt at 115 degrees in the dehydrator. It's not extremely thick,

but it tastes great. However, I enjoy kefir using the yogourmet kefer starter

better than any of the yoghurt i've made. (I've gotten grains twice and have

killed them. I don't think I have a kefir thumb so I settle for the kefir

starter for now).

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

From: vonhoff2

Sent: Tuesday, January 15, 2002 2:48 PM

Subject: Making Yogurt-Heating the Milk Correctly?

I am having trouble (4 qts raw milk wasted) heating the milk to make

yogurt. At an extremely low tem (about 100-115 degrees) my milk is

curdling into cheese fragments.

I have made yogurt before but never from raw milk?

Any suggestions as to why I can't heat this milk?

Thanks, Jamay

[Guest guest]

The only possibility that occurs to me is that you perhaps are using

too high of a flame. That might cause the milk at the bottom of the

pan to get very hot before convection has a chance to re-circulate

the heat. Of course, since I have no idea how you were doing it, I'm

just guessing.

I've never had milk curdle much below the boiling point, so even if

my guess above is correct, I'm a little mystified...

Kroyer

> I am having trouble (4 qts raw milk wasted) heating the milk to

make

> yogurt. At an extremely low tem (about 100-115 degrees) my milk is

> curdling into cheese fragments.

>

> I have made yogurt before but never from raw milk?

>

> Any suggestions as to why I can't heat this milk?

>

> Thanks, Jamay

[Guest guest]

I tried again with a small amount of milk. The milk curdled and I

could

literally hold the pan in my hand from the bottom without being hot.

The

milk was well under 100--maybe 85 degrees. I stirred with my finger

the whole time. I could hold my finger to the bottom of the pan

without moving it and it wasn't hot.

jgv

> > I am having trouble (4 qts raw milk wasted) heating the milk to

> make

> > yogurt. At an extremely low tem (about 100-115 degrees) my milk

is

> > curdling into cheese fragments.

> >

> > I have made yogurt before but never from raw milk?

> >

> > Any suggestions as to why I can't heat this milk?

> >

> > Thanks, Jamay

[Guest guest]

By accident I left a cup of fresh milk out on the counter for 2 days. It

became yogurt. No extra heat at all. Room temperature is about 70

degrees. Try a lower temperature. Also, consider trying another fresh

batch of milk (I am assuming it is raw milk made by pasture-fed cows?).

Regards,

-=mark=-

At 03:17 PM 1/16/02 +0000, you wrote:

>I tried again with a small amount of milk. The milk curdled and I

>could

>literally hold the pan in my hand from the bottom without being hot.

>The

>milk was well under 100--maybe 85 degrees. I stirred with my finger

>the whole time. I could hold my finger to the bottom of the pan

>without moving it and it wasn't hot.

>

>jgv