Re: Re: Goats milk yougurt issue

[Guest guest]

Thank you so much. I have to drive 30 minutes away to get it. I bring a cooler with ice and it immediately goes into my fridge at home. I live in Florida so a cooler is the way to transport this! Anyway, I then took it out of a fridge and bring it up to 180. Then cooled it and used yougourmet yougurt starter. then it was immediately placed in the yougurt maker whose water was pre-heated.

Do you see anything wrong with this? Could Florida be the culprit?

Also did you find the raw milk had better healing properties? I pay 3.59 per quart of pasterized and it is right down the street. I will pay $ 6.89 for 1/2 gallon for raw milk 30 minutes away. I am trying to figure out if this is worth it. I just found out I am allergic to caesin.

thanks again,

val

UC 2 years

ascacol 2400 mg

scd 5 weeks

Subject: Re: Goats milk yougurt issueTo: BTVC-SCD Date: Sunday, July 26, 2009, 11:09 PM

I only pop in once in a while but just saw your message.Yes, only bring it to 180-185 degrees.Also, raw goats milk is much more 'touchy'. If it is getting to hot between milking and being refrigerated before you get it you can have problems. A couple of summers ago I was having lots of problems with my yogurt. The gal that I get it from started taking it in to her house, heating it to required temp, cooling, mixing in starter and processing it for me. Walla! nor more problems with my yogurt. It seems like I can do it fine during cooler weather but in the middle of the summer when the weather is hot, by the time she would get it to the fridge, cooled down, transported to me and then I process it something happens.Hope you can figure it you and it is possibly just the heating to high.Be blessedSandy>> Hi,> > I made goats milk yougurt. > > 1) Bring it to a boil> 2) cool it to anywhere between 100 and 110 degrees F> 3) let it stay in the fridge for over 24 hours prior to dripping> 4) poured it into cheese cloth.> > I noticed a problem between step 3 and 4. When I went to get the yougurt out of my yogourmet multi yougurt maker contain, the water had separated from the rest of the mixture. Not like the other batches I had made from pasturized goats milk. What did I do wrong? We were poking around and think we may need to heat it to 185 only. Do we have to do it very slowly?> > Please let me know as soon as you can. As stands I am out of yougurt until I hear from you guys!!! The last two batches were from raw goats milk.> >

Thanks,> Val>

[Guest guest]

You're just starting - and this can be very tricky. The standard adviceis use the pasteurized, and then, when significant healing has takingplace, switch to raw.MaraThank you so much. I have to drive 30 minutes away to get it. I bring a cooler with ice and it immediately goes into my fridge at home. I live in Florida so a cooler is the way to transport this! Anyway, I then took it out of a fridge and bring it up to 180. Then cooled it and used yougourmet yougurt starter. then it was immediately placed in the yougurt maker whose water was pre-heated. Do you see anything wrong with this? Could Florida be the culprit? Also did you find the raw milk had better healing properties? I pay 3.59 per quart of pasterized and it is right down the street. I will pay $ 6.89 for 1/2 gallon for raw milk 30 minutes away. I am trying to figure out if this is worth it. I just found out I am allergic to caesin.