Guest guest Posted February 13, 2002 Report Share Posted February 13, 2002 As I have been making delicious yogurt from raw cows milk, the thought keeps going through my head: Why am I using this great raw milk, if I then have to heat it in order to make it into yogurt. I highly doubt that the traditional cultures who used yogurt did this heat treatment before culturing (I'm just guessing here...). It just seems like I'm losing the valuable qualities of the raw milk by heating it... (I know that kefir doesn't require heating, but we just love yogurt and haven't tried kefir, so I'd rather stick to what we like...) The reason I'm wondering about this is that I am seriously thinking about getting goats to milk and I will have my own clean source of milk. For the folks on the list that make goat milk products...Do you heat your goat milk before culturing, or is there a way to use it raw and get yogurt???? Does the goat milk present any trouble with culturing, as I have only used cow's milk...I'll probably try kefir one of these days, but yogurt is our favorite.... Any comments are appreciated! Also, any good books on getting a family milk goat operation going would be helpful too!! Becky Quote Link to comment Share on other sites More sharing options...
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