Re: cream cheese and whey question

[Guest guest]

Well you dont want to follow the conventional instructions (165 and

110) that is supposed to be for PM milk (pasteurized homogenized)so

it doesn't matter if you heat it up first. Heating milk to about

118F destroys some of the enzymes and nutrients so never heat it past

there. The best wat ive found to incubate the raw milk yogurt is to

use an electric blanket. You may have to experiment with different

settings to get the right temperature.

Greg Marcott

>

> I have also making my own yoghurt from the raw milk but I don't

have a

> way to let it sit at 95 degrees. My oven with the light on is 110

and

> I've done it at that temp twice. NT says to warm the raw milk to

110

> and then keep it at 95. Every other source I've read says to heat

raw

> milk to 165 and then proceed to keep it at 110. Help there would

be

> greatly appreciated too.

>

>

>

>

>

[Guest guest]

A friend of mine who has a cow says her yogurt never turns out right unless

she heats the milk to the high temp first and then lets it cool down to 110.

That makes for a thick yogurt. If she just heats it to 110 it is very runny

and her family won't eat it. That has been my only experience with heating

it to 110 also -- a clabbered, runny, not very appetizing result.

As for leaving raw milk on the counter for four days: i did that to make

cottage cheese and ended up with a great product. Raw milk sours, while

past./homoge. milk rots when left out. There are lots of soured dairy

products. Remember -- refrigerators are a new thing.

Elaine

> Well you dont want to follow the conventional instructions (165 and

> 110) that is supposed to be for PM milk (pasteurized homogenized)so

> it doesn't matter if you heat it up first. Heating milk to about

> 118F destroys some of the enzymes and nutrients so never heat it past

> there. The best wat ive found to incubate the raw milk yogurt is to

> use an electric blanket. You may have to experiment with different

[Guest guest]

> The best wat ive found to incubate the raw milk yogurt is to

>use an electric blanket. You may have to experiment with different

>settings to get the right temperature.

>

>Greg Marcott

And some of us just decided to make kefir instead ...

kefir is the EASIEST cultured milk you can do, no heating,

no need for whey, just plop a grain in and wait. Kefir cream

cheese and kefir sour cream are heavenly ...

-- Heidi (who is lazy)

[Guest guest]

I was going to order kefir grains but it was about 30 with shipping and

I've never tasted kefir and I wasn't sure I would like it. I guess I'll

just break down and buy the grains and try it.

It's not that I'm lazy (though I CAN be!) but I want something that can

be an easy part of my day preparing foods. Popping the yoghurt in the

oven each night wasn't too bad. LOL, but my 5yo has cherry stone bear

and she is missing having him warmed up at night! I have made yoghurt

cheese out of my own yoghurt and it is SO much thicker than yoghurt

cheese made with store bought. Why would heating raw milk make a

thicker yoghurt?

Has anyone ever tried the farmers raw cottage cheese (or lemon cheese)

that is listed in _The Untold Story of Milk_ ?

Thanks!

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

From: Heidi Schuppenhauer [mailto:heidis@...]

And some of us just decided to make kefir instead ...

kefir is the EASIEST cultured milk you can do, no heating,

no need for whey, just plop a grain in and wait. Kefir cream

cheese and kefir sour cream are heavenly ...

-- Heidi (who is lazy)

[Guest guest]

I haven't read that book but i did make some raw cottage cheese and come to

think of it, it did have a lemon taste to it. I can't wait to get some raw

milk again to make more.

Elaine

> Has anyone ever tried the farmers raw cottage cheese (or lemon cheese)

> that is listed in _The Untold Story of Milk_ ?

[Guest guest]

In a similar vein, whenever I need to keep something warmer than the

ambient temp in my kitchen, I use the old diaper wipe warmer that I

used to use when I had babies in diapers. I laughed and laughed when

I saw that product being sold in a catalog but I bought it anyways

and it's happily having a second life in my kitchen.

I've never measured the temperature and it is not adjustable, but I

adjust the warmth by wrapping it tightly or loosely (wp to an inch

away from the jar--it stands up by itself) around my container. It

works for my purposes (kefir, creme fraiche) but I've never tried

making yogurt. It's more portable than an electric blanket.

>

> > The best wat ive found to incubate the raw milk yogurt is to

> >use an electric blanket. You may have to experiment with

different

> >settings to get the right temperature.

> >

> >Greg Marcott

>

> And some of us just decided to make kefir instead ...

> kefir is the EASIEST cultured milk you can do, no heating,

> no need for whey, just plop a grain in and wait. Kefir cream

> cheese and kefir sour cream are heavenly ...

>

> -- Heidi (who is lazy)

[Guest guest]

That's a great idea. I wish I had thought of it as it's a good size for

wrapping around jars. I bought an electric seed starter mat. I can set

gallon jars of kombucha on it in the winter time, so that's kind of nice.

Elaine

I use the old diaper wipe warmer that I

> used to use when I had babies in diapers.

[Guest guest]

Hey ,

you can get grains for shipping and handling. Maybe at this group or

maybe at kefir_making or real_kefir_making. Don't forget to post where

you are located when asking for grains.

CU Anja (who is in Germany and has grains to share within Europe)

--- In , " dandelion " <dandelion@m...>

wrote:

> I was going to order kefir grains but it was about 30 with shipping and

> I've never tasted kefir and I wasn't sure I would like it. I guess I'll

> just break down and buy the grains and try it.

>

[Guest guest]

Cottage Cheese?!? I don't have my NT book handy. Is there a recipe

in there for cottage cheese? I'd like to make cottage cheese as I

would gobble it right up. Or, Elaine, would you share how you make

it?

Ghislaine

> As for leaving raw milk on the counter for four days: i did that to

make

> cottage cheese and ended up with a great product. Raw milk sours,

while

> past./homoge. milk rots when left out. There are lots of soured

dairy

> products. Remember -- refrigerators are a new thing.

> Elaine