Re: Goats milk yougurt heating temperature

[Guest guest]

I boiled my pasterized goats milk and the yogurt I made from it came out fine. Boiling raw goats milk does NOT yeild yogurt!!! It yields curds. I just realized that this morning I brought my pasterized yogurts milk up to 180 and put it in the yogurt maker. Is this going to result in legal yogurt? Should I continue to boil the pasterized milk? I am confused because I read something on the group posts that said goats milk is more delicate than cows milk and should not be boiled but brought up to 180 degrees. It said the same thing in BTVC. But I question whether they were refering to pasterized or raw goats milk.What do you guys do?When I do goat yogurt, I always just bring pasteurized goat milk to 180* for 3 minutes over medium high heat, stirring constantly. I then take it off the heat and let it sit for a few minutes, still stirring, so the hot pan doesn't scorch the milk. Then I stick a trivet in the fridge, put the lid on the pan and put it in the fridge for 2 hours, which is how long it takes my 2 quarts to get down around 100*. Then I just use the Dannon yogurt as a starter, follow the normal instructions for that, and stick it in the salton yogurt maker with a dimmer switch. After about 6 hours, I dim the power to half, then let it continue to ferment. The next day, voila! Goat yogurt! It always is awfully watery, like a soup, but I don't recall it seperating and definitely not curding =) Pour Dieu, pour terre,Alyssa 15UC April 2008, diagnosed Sept 2008SCD June 2009 (restarted)20mg Prednisone 1x daily ugh

[Guest guest]

> Hi,

>

> I boiled my pasterized goats milk and the yogurt I made from it came

> out fine. Boiling raw goats milk does NOT yeild yogurt!!! It

> yields curds. I just realized that this morning I brought my

> pasterized yogurts milk up to 180 and put it in the yogurt maker.

> Is this going to result in legal yogurt? Should I continue to boil

> the pasterized milk?

180 is below boiling. Simmer until that point and then make

yogurt - which is the proper method.

>

> I am confused because I read something on the group posts that said

> goats milk is more delicate than cows milk and should not be boiled

> but brought up to 180 degrees. It said the same thing in BTVC. But

> I question whether they were refering to pasterized or raw goats milk.

Pasteurized. Which is what is more generally available.

Mara

[Guest guest]

Whether you buy the milk pasteurized or not, you need to bring it up to 180*F (not higher than 185*F), then cool, add starter, etc. You can use raw goat's milk for yogurt (that you've brought up to 180*F)...it works just fine but boiling either pasteurized or raw will damage the protein structure. Goat's milk is more delicate than cow's and shouldn't be boiled.

Kim H.

husband, , CD 1999, SCD 2002

[Guest guest]

Whether you buy the milk pasteurized or not, you need to bring it up to 180*F (not higher than 185*F), then cool, add starter, etc. You can use raw goat's milk for yogurt (that you've brought up to 180*F)...it works just fine but boiling either pasteurized or raw will damage the protein structure. Goat's milk is more delicate than cow's and shouldn't be boiled.

Kim H.

husband, , CD 1999, SCD 2002

[Guest guest]

Whether you buy the milk pasteurized or not, you need to bring it up to 180*F (not higher than 185*F), then cool, add starter, etc. You can use raw goat's milk for yogurt (that you've brought up to 180*F)...it works just fine but boiling either pasteurized or raw will damage the protein structure. Goat's milk is more delicate than cow's and shouldn't be boiled.

Kim H.

husband, , CD 1999, SCD 2002