Re: Re: Raw Milk, please pasteurize for making yogurt, this is why

[Guest guest]

>

> Why would anyone do otherwis? Holding the simmered milk at 180 for

> three minutes is in

> the instructions.

This is the first I've heard about the three minutes. I'll check the book

again. (But I've found that often SCD means finding out details a bit

after the fact, like the grated cheese ;-)

Thanks and take care, Fay

P.S. OK, I just checked the book. So much of SCD, especially in the book,

requires commentary. Case in point: BTVC, 11th printing, yoghurt

instructions on pp. 157-8, only refer to bringing milk to simmer stage

(NOT 180 degrees necessarily), and cooling till it reaches room

temperature or below. NOT the same as 105 -110 as I've seen elsewhere. It

only says that it should stand at 100-110 degrees for 24 hours. This

particular number is emphasized as critical but nowhere else in the

process does Elaine stress temperature.

So those of you who really know all the details, please do a kindness and

provide them when you can! ;-) Thanks.

[Guest guest]

>

> Why would anyone do otherwis? Holding the simmered milk at 180 for

> three minutes is in

> the instructions.

This is the first I've heard about the three minutes. I'll check the book

again. (But I've found that often SCD means finding out details a bit

after the fact, like the grated cheese ;-)

Thanks and take care, Fay

P.S. OK, I just checked the book. So much of SCD, especially in the book,

requires commentary. Case in point: BTVC, 11th printing, yoghurt

instructions on pp. 157-8, only refer to bringing milk to simmer stage

(NOT 180 degrees necessarily), and cooling till it reaches room

temperature or below. NOT the same as 105 -110 as I've seen elsewhere. It

only says that it should stand at 100-110 degrees for 24 hours. This

particular number is emphasized as critical but nowhere else in the

process does Elaine stress temperature.

So those of you who really know all the details, please do a kindness and

provide them when you can! ;-) Thanks.

[Guest guest]

>

> Why would anyone do otherwis? Holding the simmered milk at 180 for

> three minutes is in

> the instructions.

This is the first I've heard about the three minutes. I'll check the book

again. (But I've found that often SCD means finding out details a bit

after the fact, like the grated cheese ;-)

Thanks and take care, Fay

P.S. OK, I just checked the book. So much of SCD, especially in the book,

requires commentary. Case in point: BTVC, 11th printing, yoghurt

instructions on pp. 157-8, only refer to bringing milk to simmer stage

(NOT 180 degrees necessarily), and cooling till it reaches room

temperature or below. NOT the same as 105 -110 as I've seen elsewhere. It

only says that it should stand at 100-110 degrees for 24 hours. This

particular number is emphasized as critical but nowhere else in the

process does Elaine stress temperature.

So those of you who really know all the details, please do a kindness and

provide them when you can! ;-) Thanks.

[Guest guest]

The question is not the " why " it is that some people " do " . I feel very badly for

the children that are ill right now in my area. The farm is an excellent farm

too, really top notch.

I'm glad I brought this topic up, because I too was unaware of the 3 minute

rule when boiling milk, and I have been making SCD yogurt for 17 months now!

This would be a good addendum to add to any future editions of BTVC.

Summer

cf young cfyoung4@...> wrote:

>

> Why would anyone do otherwis? Holding the simmered milk at 180 for

> three minutes is in

> the instructions.

This is the first I've heard about the three minutes. I'll check the book

again. (But I've found that often SCD means finding out details a bit

after the fact, like the grated cheese ;-)

Thanks and take care, Fay

P.S. OK, I just checked the book. So much of SCD, especially in the book,

requires commentary. Case in point: BTVC, 11th printing, yoghurt

instructions on pp. 157-8, only refer to bringing milk to simmer stage

(NOT 180 degrees necessarily), and cooling till it reaches room

temperature or below. NOT the same as 105 -110 as I've seen elsewhere. It

only says that it should stand at 100-110 degrees for 24 hours. This

particular number is emphasized as critical but nowhere else in the

process does Elaine stress temperature.

So those of you who really know all the details, please do a kindness and

provide them when you can! ;-) Thanks.

For information on the Specific Carbohydrate Diet, please read the book

_Breaking the Vicious Cycle_ by Elaine Gottschall and read the following

websites:

http://www.breakingtheviciouscycle.info

and

http://www.pecanbread.com

[Guest guest]

The question is not the " why " it is that some people " do " . I feel very badly for

the children that are ill right now in my area. The farm is an excellent farm

too, really top notch.

I'm glad I brought this topic up, because I too was unaware of the 3 minute

rule when boiling milk, and I have been making SCD yogurt for 17 months now!

This would be a good addendum to add to any future editions of BTVC.

Summer

cf young cfyoung4@...> wrote:

>

> Why would anyone do otherwis? Holding the simmered milk at 180 for

> three minutes is in

> the instructions.

This is the first I've heard about the three minutes. I'll check the book

again. (But I've found that often SCD means finding out details a bit

after the fact, like the grated cheese ;-)

Thanks and take care, Fay

P.S. OK, I just checked the book. So much of SCD, especially in the book,

requires commentary. Case in point: BTVC, 11th printing, yoghurt

instructions on pp. 157-8, only refer to bringing milk to simmer stage

(NOT 180 degrees necessarily), and cooling till it reaches room

temperature or below. NOT the same as 105 -110 as I've seen elsewhere. It

only says that it should stand at 100-110 degrees for 24 hours. This

particular number is emphasized as critical but nowhere else in the

process does Elaine stress temperature.

So those of you who really know all the details, please do a kindness and

provide them when you can! ;-) Thanks.

For information on the Specific Carbohydrate Diet, please read the book

_Breaking the Vicious Cycle_ by Elaine Gottschall and read the following

websites:

http://www.breakingtheviciouscycle.info

and

http://www.pecanbread.com

[Guest guest]

The question is not the " why " it is that some people " do " . I feel very badly for

the children that are ill right now in my area. The farm is an excellent farm

too, really top notch.

I'm glad I brought this topic up, because I too was unaware of the 3 minute

rule when boiling milk, and I have been making SCD yogurt for 17 months now!

This would be a good addendum to add to any future editions of BTVC.

Summer

cf young cfyoung4@...> wrote:

>

> Why would anyone do otherwis? Holding the simmered milk at 180 for

> three minutes is in

> the instructions.

This is the first I've heard about the three minutes. I'll check the book

again. (But I've found that often SCD means finding out details a bit

after the fact, like the grated cheese ;-)

Thanks and take care, Fay

P.S. OK, I just checked the book. So much of SCD, especially in the book,

requires commentary. Case in point: BTVC, 11th printing, yoghurt

instructions on pp. 157-8, only refer to bringing milk to simmer stage

(NOT 180 degrees necessarily), and cooling till it reaches room

temperature or below. NOT the same as 105 -110 as I've seen elsewhere. It

only says that it should stand at 100-110 degrees for 24 hours. This

particular number is emphasized as critical but nowhere else in the

process does Elaine stress temperature.

So those of you who really know all the details, please do a kindness and

provide them when you can! ;-) Thanks.

For information on the Specific Carbohydrate Diet, please read the book

_Breaking the Vicious Cycle_ by Elaine Gottschall and read the following

websites:

http://www.breakingtheviciouscycle.info

and

http://www.pecanbread.com

[Guest guest]

> Sorry, someone of good authority told me to do thatfor three

> minutes, so I turn off the

> heat when the goat milk reaches 180 and slide the pot partway off

> the electric element

> and keep it there at 180 for 3 minutes. Wish i could remember who

> said to do it as I have

> been for three years.

>

> Carol F.

> SCD 5 years, celiac

Thanks for the clarification. I've been getting consistently decent

yogurt, despite my idiosyncratic and elderly Donvier, by checking the

temperatures diligently, as others have suggested but not BTVC. (And I've

heard to let the milk get frothy - that seems to work.) Another child is

dipping into the yogurt supply now as he's on antibiotics for strep so

any advice that will help the yogurt come out consistent has been

helpful. Take care, Fay

[Guest guest]

Do you put the yogurt starter in the fridge or freezer? I have been putting

it in the freezer. It doesn't say on my bottle where to store it. I wouldn't

want to kill the good guys:) Jenn & Kali 7 months scd.

Re: Re: Raw Milk, please pasteurize for making yogurt,

this is why

>

> > Sorry, someone of good authority told me to do thatfor three

> > minutes, so I turn off the

> > heat when the goat milk reaches 180 and slide the pot partway off

> > the electric element

> > and keep it there at 180 for 3 minutes. Wish i could remember who

> > said to do it as I have

> > been for three years.

> >

> > Carol F.

> > SCD 5 years, celiac

>

> Thanks for the clarification. I've been getting consistently decent

> yogurt, despite my idiosyncratic and elderly Donvier, by checking the

> temperatures diligently, as others have suggested but not BTVC. (And I've

> heard to let the milk get frothy - that seems to work.) Another child is

> dipping into the yogurt supply now as he's on antibiotics for strep so

> any advice that will help the yogurt come out consistent has been

> helpful. Take care, Fay

>

>

>

> For information on the Specific Carbohydrate Diet, please read the book

_Breaking the Vicious Cycle_ by Elaine Gottschall and read the following

websites:

> http://www.breakingtheviciouscycle.info

> and

> http://www.pecanbread.com

>

>

[Guest guest]

Do you put the yogurt starter in the fridge or freezer? I have been putting

it in the freezer. It doesn't say on my bottle where to store it. I wouldn't

want to kill the good guys:) Jenn & Kali 7 months scd.

Re: Re: Raw Milk, please pasteurize for making yogurt,

this is why

>

> > Sorry, someone of good authority told me to do thatfor three

> > minutes, so I turn off the

> > heat when the goat milk reaches 180 and slide the pot partway off

> > the electric element

> > and keep it there at 180 for 3 minutes. Wish i could remember who

> > said to do it as I have

> > been for three years.

> >

> > Carol F.

> > SCD 5 years, celiac

>

> Thanks for the clarification. I've been getting consistently decent

> yogurt, despite my idiosyncratic and elderly Donvier, by checking the

> temperatures diligently, as others have suggested but not BTVC. (And I've

> heard to let the milk get frothy - that seems to work.) Another child is

> dipping into the yogurt supply now as he's on antibiotics for strep so

> any advice that will help the yogurt come out consistent has been

> helpful. Take care, Fay

>

>

>

> For information on the Specific Carbohydrate Diet, please read the book

_Breaking the Vicious Cycle_ by Elaine Gottschall and read the following

websites:

> http://www.breakingtheviciouscycle.info

> and

> http://www.pecanbread.com

>

>