milk for yogurt question

[Guest guest]

Welcome, Sonja!

I still do not use raw milk but I make yogurt from commercial organic whole

milk and the best cream I can find. Yogurt is my daughter's only source of

milk other than hard cheese and butter. We use it for smoothies, ice cream,

and as an ingredient in baked goods, also for sauces, soups, and just plain.

I do what I can to follow the teaching of NT, read and learn on this list,

and gradually do more over time, given the constraints of my location and

lifestyle. I think all of us are striving to improve our techniques.

Would it help to ask yourself what good things you would receive from the

yogurt made from commercial milk? Calcium, probiotics and whey, an

ingredient for other great recipes, maybe more? Can other foods supply

these benefits?

Best wishes from

> Date: Wed, 13 Feb 2002 08:14:37 -0600

> From: " The Kepfords " <kepford@...>

> Subject: Milk for Yogurt--My biggest question

>

> First,

> Hi!

> I'm new to the list and am voraciously learning how to cook from Sally's

> book. We have two children and live in central Iowa. I've been emailing

> Sally with my questions but have realized that she might be a little to busy

> to respond to the plethora of questions I have for her. And so I turn to

> y'all.

>

> I've done all the research I could on raw milk in this area and have not

> found any that I can get now. Come later in spring I think I've got some

> goat milk available, but not now. I've made yogurt for years with whole

> commercial milk. Last year I used raw goat's milk and we all loved it.

> That came to an end and for the past year I have not had the heart to go

> back to the store stuff. So we have lived without dairy (except

> butter/sourcream/cream)

> Now for my biggest question: If one cannot find any non-homogenized milk,

> is it better to have no cultured dairy? Or are the benefits of yogurt/kefir

> etc enough to outweigh the bad aspects of homogenized milk?

>

> Thanks,

> Sonja K