Guest guest Posted May 29, 2004 Report Share Posted May 29, 2004 Has anyone tried freezing yogurt made with raw milk? Does it lose taste, texture, or nutritional value in the process? I'm particularly interested in freezing White Egret Farm's Probiogurt. (It's hard to communicate with White Egret Farm for an answer.) Thanks, Anne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 1, 2004 Report Share Posted June 1, 2004 @@@@@@@@@@@@@ > Has anyone tried freezing yogurt made with raw milk? Does it lose > taste, texture, or nutritional value in the process? I'm > particularly interested in freezing White Egret Farm's Probiogurt. > (It's hard to communicate with White Egret Farm for an answer.) > > Thanks, > > Anne @@@@@@@@@@@@@@ It's probably much easier and cheaper to find a good raw milk source and make your own probiotic dairy food (kefir, yogurt, etc) on a cyclical basis that makes freezing unnecessary. I can't see that the timing would be that different for purchasing that specific product versus ordinary raw milk, unless you're thinking about stocking up every 6 months or something! And in that case, you're expending a lot of resources for the freezer space and probably seeing significant flavor compromises. Also, if it's conventional yogurt, the rawness of the milk is meaningless because it's not raw anymore once the yogurt is made. All dairy products anyone in the world has ever eaten are made with raw milk. Raw until it's heated at some point, that is. As far as freezing in general, though, keep in mind that good dairy foods generally don't go bad. I don't know about yogurt, but you can leave kefir in the fridge for months and it's still fine. The only issue is sourness if it's a really long stretch. I don't think there's much nutritional change, certainly not with macronutrients or minerals. Like any food, there would be some vitamin loss proportional to the length of freezing. You might lose some of the probiotic effect though, with some bacteria not surviving the low temperatures. What about enzymes? I don't know what freezing does with them, but there wouldn't be any in conventional yogurt anyway. And if you're making unconventional yogurt or kefir or something to preserve enzymes, then that means you're making it yourself and the whole freezing question is moot. Taste and texture are only meaningful with respect to your personal preferences, so you can just try it and decide! Mike SE Pennsylvania The best way to predict the future is to invent it. --Alan Kay Quote Link to comment Share on other sites More sharing options...
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