Re: pasteurized dairy--butter & yogurt

[Guest guest]

On Wed, 25 Aug 2004 19:00:28 -0000

" homesweethome " <homesweethome@...> wrote:

> Just finished up The Milk Book by s--what an attitude!

>

> 1. I just realized that ALL the yogurt available in my store is

> pasturized, and the butter as well. Not good, right?

Nope, not good.

> Buying " organic " doesn't solve the problem, in fact much of

> the " organic " is ULTRA-pasteurized. Will you name some names and

> tell what BRANDS of butter & yogurt you buy? I have access to raw

> milk and may be able to make my butter & yogurt in the future, but

> for now there aren't enough hours in my day.

The best pasteurized butter I have had by far is Kerrygold. It is

excellent. Kerrygold is found across the US. I'm not sure of any good

national brands of yogurt. But if you have access to raw milk the best

thing to do is make kefir as that takes up hardly any time at all. Great

even for the very very busy.

> 2. Why does s refer to whey as a " useless waste product? "

> Was he referring to the huge amount of pasturized whey resulting

> from the cheese industry? Is it just the pasturization that he

> considered adulterated? Fallon surely references many good uses for

> whey.

He calls coconut oil bad as well. He has since changed his opinion about

several things he said in the book. The book really needs to be revised

to reflect his current thinking, not just " updated " whatever the heck

that means.

> 3. Do you have any updated info on the ice cream empire? The 1994

> edition listed many chemical additives and reworking processes, but

> the data was actually from the 1984 edition. Anything current?

Can't help you there. A lot of folks on this list make their own ice

cream.

> 4. Ditto on the chocolate: Are the cocoa beans still processed the

> same after 20 years?

Can't help you there either. But here is a link for supposedly raw

chocolate: http://tinyurl.com/62nvq

I'm looking forward to trying it.

War, the God That Failed

http://tinyurl.com/2npch

" They told just the same,

That just because a tyrant has the might

By force of arms to murder men downright

And burn down house and home and leave all flat

They call the man a captain, just for that.

But since an outlaw with his little band

Cannot bring half such mischief on the land

Or be the cause of so much harm and grief,

He only earns the title of a thief. "

--Geoffrey Chaucer, The Manciple's Tale

[Guest guest]

pasteurized dairy--butter & yogurt

! I can only add comment to this question. My source of raw dairy makes

their own yogurt,and being the good amish descendents,he sayes he heats the

milk up to 180 and then adds in the yogurt making enzymes. Just a few days

back there was a discussion on making yogurt from heating the milk up to to

110 ,suing the oven light, using yogurt from a previous batch to using

yogurt enzymes. I think it depends on the thickness you want or are

acustumed to as to how high you heat your milk. (only guessing)

C

>

> 1. I just realized that ALL the yogurt available in my store is

> pasturized, and the butter as well. Not good, right?

> Buying " organic " doesn't solve the problem, in fact much of

> the " organic " is ULTRA-pasteurized. Will you name some names and

> tell what BRANDS of butter & yogurt you buy? I have access to raw

> milk and may be able to make my butter & yogurt in the future, but

> for now there aren't enough hours in my day.

>

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>

[Guest guest]

I second the recommendation for KerryGold butter from Ireland. Yes, it's

pasteurized, but it is grass fed and delicious--lots of vitimins and such.

Try to find out if any dairy suppliers GRASS FEED their cows. Here in NY, I

can get grassfed, unhomoginized, pasteurized jersey cow milk. It's not

nearly as good as the raw I can get direct from a farmer, but keifered, it's

pretty healthy (especially compared to whole organic milk). IMO, the term

" organic " is losing meaning and you need to do more research behind a

product to find out the whole story.

Here are the listings for your state off of realmilk.com--looks like you

have a bit of choice (not sure what the issues surrounding raw milk in your

state are):

Kansas

a.. Auburn: Tallgrass Bison, 8820 SW 85th Street, Auburn, KS 66402. Wayne

Copp, (785)256-2540. Fresh goat milk.

b.. Burlingame: Sundog Farm, 8604 West 189th Street, Burlingame, KS

666413. Contact Kimberely Hang (785) 836-7057 or Boyle (785) 234-9037.

Oliver, farmer, 785-272-2486. Jersey cows.

c.. Elk City: Dorema Farms, The Mc Family, Rt 1 Box 223 Elk City,

KS, (620) 627-2392. We sell raw goat milk and cheese as well as eggs and

vegetables. mcfarm@... .

d.. Hutchinson: JaKo, Inc. producing an all grass-fed butter seasonally.

King, ken@... , (620)663-1470, website: www.jakoinc.com.

e.. Kismet: Owens' Family Farm, RR1 Box 7, Owens, (620) 563-7018,

hjowens@... . We sell raw and ungraded goat milk. We also sell farm

fresh large eggs that are brown, green, or blue. They are laid from

free-ranging chickens. We also sell beef raised from our goat milk and

finished on whole corn. Nothing we raise has added hormones or antibiotics.

f.. Mrs. Goodjeer Dairy: contact Boyle, (785) 234-9037 or Mrs.

Goodjeer, (785) 379-9464 creme and milk from Jersey cows.

g.. : Windish Farm, 21733 Iliff Road, , KS 66072. Marsha

Windish, (913)757-2306.Homemade cheeses, butter, creme, milk, old world line

Jersey cows.

h.. Pleasanton: Skyview Farm, 22722 E. 800 Rd., Pleasanton, KS 66075, Ph:

(913) 352-8727, cell (913)669-9915, godsacre@... . Delivery once a month

to the Topeka area. Bill and Sheri Noffke offer raw milk, cream, butter,

yogurt, and mozzarella cheese from grass-fed cows. Website:

www.skyviewfarm.net.

i.. Spring Hill: Dawns Goat Milk, 20245 Apple Ridge ln, Spring Hill,,

Kansas 66083, (913)526-8614, redtiger@... . Fresh, non-pasteurized

goat milk available in glass containers. No antibiotics or hormones. Grass

and alfalfa fed.

j.. Topeka: Neff Farms. Elly Neff (785)765-3718. Delivery drop-off site:

Health Mart, 21st & Washborn. Fresh goat milk

Good luck!

[Guest guest]

> Here are the listings for your state off of

realmilk.com--looks like you

> have a bit of choice (not sure what the issues surrounding raw

milk in your

> state are):

>

> Kansas

>

> > h.. Pleasanton: Skyview Farm, 22722 E. 800 Rd., Pleasanton,

KS 66075, Ph:

> (913) 352-8727, cell (913)669-9915, godsacre@c... . Delivery once

a month

> to the Topeka area. Bill and Sheri Noffke offer raw milk, cream,

butter,

> yogurt, and mozzarella cheese from grass-fed cows. Website:

> www.skyviewfarm.net.

That's MY farmer! I found her through a friend. The only " issues "

in Kansas are that the farmer can't advertise raw dairy products

except with a sign at the entrance to the farm. (I wonder if the www

is an electronic loophole in the law?) It's not " certified " but they

run a clean, healthy farm. They also have pasture-fed poultry, free-

range eggs, and pasture-fed beef, pork, and turkeys.

Availablity on the yogurt and butter varies, and sometimes I have to

go longer than 2 weeks--just can't keep enough in the house.

Haven't had the nerve to try kefir yet . . . I can use a starter

from a commercial kefir, right?

Danelle in Kansas, just getting used to fizzy pickles and not quite

ready for fizzy milk

[Guest guest]

>>Haven't had the nerve to try kefir yet . . . I can use a starter

>>from a commercial kefir, right?

>>

>>Danelle in Kansas, just getting used to fizzy pickles and not quite

>>ready for fizzy milk

hey, danelle -

your kefir doesn't have to be consumed fizzy...

add equal parts strained kefir* and heavy cream, a couple-a-three egg

yolks, a scant spoon of raw honey and some vanilla, and you have something

darned tasty to put over berries!! or put it in the blender with frozen

strawberries, and presto! soft-serve ice cream

*just line a strainer with cheesecloth and pour in the kefir, and let it

sit for a couple hours - the whey will drip out and leave you with a much

thicker kefir-cream, which will keep the final product thicker.

-katja

[Guest guest]

le,

Geesh--it sounds like you have a great source!!! BTW--many of us freeze

butter (and milk) because we can't get dairy more than once a month.

If you send your mailing address to me privately at jc137@..., I'll mail

you some primo keifer grains (much better than the starter). It's the

easiest stuff in the world to make, and better than yogurt, IMO. You can

make keifer from goat milk too, but I've never tried it as I don't have a

goatmilk source. You can also keifer fruit juice for " keifer beer. " Heidi

does it all the time.

[Guest guest]

>> The best pasteurized butter I have had by far is Kerrygold. <<

Let me second, third, and fourth that. It's the best, hands down.

Christie