Guest guest Posted January 23, 2001 Report Share Posted January 23, 2001 Hi Gloria, On Monday 22 January 2001 17:54, Gloria M. Tate wrote: } Hi } I am wondering whether it is best of use skim milk or whole milk or !% or } 2% milk fat to make yogurt at home for someone who is sensitive to dairy? My guess is that it makes no difference. Assuming that the sensitivity is to lactose (which may be wrong, in whcih case even yoghourt is probably not going to be tolerated either), if you leave it long enough all the lactose should be used up (fermented) by the bacteria. By this time, however, the taste may be quite sharp, but a little sugar (or honey, or whatever) added will compensate for this. I make a lot of kefir - it's my pro-biotic. It's much the same as yoghourt, but easier to make and contains a wider variety of bacteria (as well as some good yeasts). I use full cream milk (3.8% I think), because it tastes better, although for all other uses I use skimmed milk (0%). -- D. Shaw Sefydliad y Gwyddorau Biolegol Prifysgol Cymru Aberystwyth, Cymru Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2001 Report Share Posted January 23, 2001 Gloria, my oldest daughter has problems with milk and we have found that using the one with less fat is better for her.. I use skim milk because I just figure I do not need the fat anyway.. sometimes you can find 1/2% if you are worried that it might not taste the same. I do know that I have to do that for pudding skim milk does not set up as well... I use to have a recipe for ice-cream without any of the normal things in it, I know that I used non-dairy cool whip in it and so when the rest of us ate our ice cream she would have that to eat.. it really tasted like ice cream and did not bother her stomach..I got it out of a diabetic cook book years ago and she is able to tolerate the milk now but she can only have so much in one day and it can never be whole milk! My doctor told me to have some milk or dairy products daily since my sensitivity to the milk actually is good in my case.. weird huh?? When I get back on the AP though I will have to watch it again. I do not use it daily though just when I need it and nothing else has worked like I said I don't like the fat and normally I eat ice cream.. I do like the frozen yogurt though it is hard to find here at a decent price and some of the stores do not carry it at all... peace, Sherry > Hi Gloria, > On Monday 22 January 2001 17:54, Gloria M. Tate wrote: > } Hi > } I am wondering whether it is best of use skim milk or whole milk or !% or > } 2% milk fat to make yogurt at home for someone who is sensitive to dairy? > > > My guess is that it makes no difference. Assuming that the sensitivity is to > lactose (which may be wrong, in whcih case even yoghourt is probably not > going to be tolerated either), if you leave it long enough all the lactose > should be used up (fermented) by the bacteria. By this time, however, the > taste may be quite sharp, but a little sugar (or honey, or whatever) added > will compensate for this. > > I make a lot of kefir - it's my pro-biotic. It's much the same as yoghourt, > but easier to make and contains a wider variety of bacteria (as well as some > good yeasts). I use full cream milk (3.8% I think), because it tastes better, > although for all other uses I use skimmed milk (0%). > > > -- > D. Shaw > Sefydliad y Gwyddorau Biolegol > Prifysgol Cymru > Aberystwyth, Cymru > > To unsubscribe, email: rheumatic-unsubscribeegroups > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2002 Report Share Posted April 9, 2002 In a message dated 4/9/2002 9:07:19 AM Pacific Daylight Time, writes: > Definitely! I actually experimented with not heating the dairy back when I > was still using pasteurized (but grass-fed and not homogenized) dairy, and > as long as it was pretty fresh (I got it from a farm stand in the city, so > there was no middle man delaying things) it came out OK, but since > switching to raw grass-fed dairy I haven't heated the half and half (I use > half milk and half cream for my yoghurt) once. I definitely don't want to > destroy the virtues of that raw dairy! > The instructions on my yogurt culture says to heat up the milk to 180 before making the yogurt, and it was my understanding that something in the milk interferes with the action of the yogurt culture. When I was using pasteurized milk, I followed the steps of heating to 180 degrees, cooling to about 110, adding the culture or a spoonful of yogurt from the previous batch, and incubating. A friend who tried to make yogurt without heating the milk first said it was a failure (could she have done something else wrong? Can you really make yogurt without heating it up first?). I have been just culturing raw milk by letting it sit a day or two on the counter, and hoping it would be as beneficial as yogurt. But I have had several people ask me about making yogurt from raw milk. It seems kind of pointless to use raw milk and heat it to 180--that doesn't seem any better than starting with pasteurized milk! Why " waste " the raw milk? Sorry if this sounds a little muddled, the coffee hasn't kicked in yet. Am down to a cup or two a day, but it's hard to get below that. ~~Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2002 Report Share Posted April 9, 2002 In a message dated 4/9/2002 9:43:47 AM Pacific Daylight Time, BLJean@... writes: > The instructions on my yogurt culture says to heat up the milk to 180 before > > making the yogurt, and it was my understanding that something in the milk > interferes with the action of the yogurt culture. When I was using > pasteurized milk, I followed the steps of heating to 180 degrees, cooling > to > about 110, adding the culture or a spoonful of yogurt from the previous > batch, and incubating. A friend who tried to make yogurt without heating > the > milk first said it was a failure (could she have done something else wrong? > > Can you really make yogurt without heating it up first?). I have been just > culturing raw milk by letting it sit a day or two on the counter, and > hoping > it would be as beneficial as yogurt. But I have had several people ask me > about making yogurt from raw milk. It seems kind of pointless to use raw > milk > and heat it to 180--that doesn't seem any better than starting with > pasteurized milk! Why " waste " the raw milk > > I make wonderful raw milk yogurt without heating it. At first I let the > milk stand till it was room temp., but the last two times I started it > cold, w/ 1/2 cup of yogurt for a starter. I put it in my excalibur > dehydrater somewhere between 95-100 degrees. I leave it in for about 18 > hours, although the last time I tried it for 24 hours. I am careful not to > disturb or move it. It firms up in the refrigerator, I usually try to leave > it untouched for about 12 hours, althought sometimes it is hard to wait > because it is so yummy!!!!!! > Rhonda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2002 Report Share Posted April 9, 2002 Jean- >and it was my understanding that something in the milk >interferes with the action of the yogurt culture. The initial heating is merely a re-pasteurization to kill organisms that might compete with the yoghurt culture. >A friend who tried to make yogurt without heating the >milk first said it was a failure (could she have done something else wrong? >Can you really make yogurt without heating it up first?) Actually, it's pretty easy to fail without heating. If the dairy is pasteurized, it's probably been growing nasty critters ever since it left the plant, and those critters can choke out the yoghurt culture. However, the bacteria used to make yoghurt were initially isolated FROM dairy, so I think if you get healthy, clean, raw dairy from grass-fed cows, you're OK. That's been my experience, anyway. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2002 Report Share Posted April 9, 2002 What are you using as a starter? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 10, 2002 Report Share Posted April 10, 2002 > Jean- > > >and it was my understanding that something in the milk > >interferes with the action of the yogurt culture. > > The initial heating is merely a re-pasteurization to kill organisms that > might compete with the yoghurt culture. > > >A friend who tried to make yogurt without heating the > >milk first said it was a failure (could she have done something else wrong? > >Can you really make yogurt without heating it up first?) > > Actually, it's pretty easy to fail without heating. If the dairy is > pasteurized, it's probably been growing nasty critters ever since it left > the plant, and those critters can choke out the yoghurt culture. > > However, the bacteria used to make yoghurt were initially isolated FROM > dairy, so I think if you get healthy, clean, raw dairy from grass-fed cows, > you're OK. That's been my experience, anyway. > > > > - To you yogurt makers: The microbial load of the milk is a function of time and temperature. ie. The time the innoculum(bacteria) has been in the milk and the temperature while in the milk. Microorganisms have a preferred food, and climate (so to speak). This preferred climate could be hot or cold, saline or acidic or neutral, aerobic or anaerobic. When microbes are in their growth phase they probably double in number every 15 to 20 minutes. When they run out or nearly out of food(in this case lactose) or the climate becomes hostile, so to speak, (in many cases too acidic but could be too hot or too cold or other things), they get out of growth phase. So there is a limit to how many bacteria are in the milk (per milliliter) whether it's pasteurized or not. In answer to your question, it's possible to make yogurt with raw milk without pasteurizing it at home (or at the factory). When I started making my own (MMO) I didn't use enough innoculum (bacteria starter from the last batch). This caused the yogurt to set (up) slower. So the yogurt took maybe 12 to 16 hours to set instead of maybe 8 or 10 hours. Hold your questions for the next available break. Hope this helps. Regards, Dennis Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 10, 2002 Report Share Posted April 10, 2002 > What are you using as a starter? >>>>I've used dannon plain yogurt successfully. It seems like I used about 1T for 1 quart of milk At 95-105F for 8-10 hours. I then started using old homemade yogurt of various ages (quality) in the same amount. Sometimes the yogurt didn't thicken in 8-10 hours and I thought it didn't work. Once when that happened when I was drinking it like milk I found thick yogurt? on the bottom. And somehow or another I saved that in the refrigerator,probably to drink later. And then I noticed later it " set " . I don't know why. And since then I've been using 1/2 to 1 cup of starter for around 1 and 1/2 gallon milk starting at 100F and probably ending at 70F for as long as 18 to 20 hours. The yogurt firms up nicely but I do wonder what " clabbered " milk is cause someone has mentioned they made clabbered milk without adding anything. Of course whatever it is it would be fermenting lactose. Hope this helps. Dennis Quote Link to comment Share on other sites More sharing options...
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