RE:Raw milk yogurt fails?

[Guest guest]

I milk the Brown Swiss , strain the milk within a few minutes and

innoculate. When I don't get an active enough starter or enough

starter or the room temp is 60 instead of 100(like in the summer in

the trailer) the yogurt won't be done til later. I usually incubate

the yogurt in the gas range's oven with only the pilot light on.As

someone else said you can finish the yogurt in the refrig, although I

would imagine this would yield a different flavor profile as some of

the cool loving bacteria kick in at these lower temps. Dennnis

[Guest guest]

I have heard this is the best way to make yogurt, get it fresh from the cow/goat

before cooling it down. When we cool the milk we've actually ruined something in

there. Not sure what exactly. Some people have said even with goats milk to just

leave it set out without cooling and without a culture and it will thicken and

be like yogurt. I think this would really vary with what the animal eats. Villi

culture was first 'discovered' when the farmers found if the cows ate a certain

leaf the milk would be villi. My friend who has goats tried it and did not like

the results, but the man she heard about this from does it all the time with his

goat milk and loves the results.

Grace,

a Augustine

I wish you enough sun to keep your attitude bright.

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--anonymous