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

[Guest guest]

>

>

> Hello everyone,

>

> I from time to time see discussions about what is better, raw or pasteurized

milk. I

have been on the raw milk side of belief, and I still believe that

ultra-pasteurization is very

bad, for any food. Nevertheless, I just wanted to share something along these

lines,

because, based on this experience, I think for those of us that buy raw milk, we

should

definitely do our own pasteurization prior to making yogurt, per SCD

instructions.

>

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

minutes is in

the instructions.

" Make sure that the entire contents have reached 180 degrees. The purpose in

heating the

milk to this temperature is to kill any bacteria that might be present and

interfere with the

yogurt making culture.

Carol F

[Guest guest]

>

>

> Hello everyone,

>

> I from time to time see discussions about what is better, raw or pasteurized

milk. I

have been on the raw milk side of belief, and I still believe that

ultra-pasteurization is very

bad, for any food. Nevertheless, I just wanted to share something along these

lines,

because, based on this experience, I think for those of us that buy raw milk, we

should

definitely do our own pasteurization prior to making yogurt, per SCD

instructions.

>

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

minutes is in

the instructions.

" Make sure that the entire contents have reached 180 degrees. The purpose in

heating the

milk to this temperature is to kill any bacteria that might be present and

interfere with the

yogurt making culture.

Carol F

[Guest guest]

>

>

> Hello everyone,

>

> I from time to time see discussions about what is better, raw or pasteurized

milk. I

have been on the raw milk side of belief, and I still believe that

ultra-pasteurization is very

bad, for any food. Nevertheless, I just wanted to share something along these

lines,

because, based on this experience, I think for those of us that buy raw milk, we

should

definitely do our own pasteurization prior to making yogurt, per SCD

instructions.

>

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

minutes is in

the instructions.

" Make sure that the entire contents have reached 180 degrees. The purpose in

heating the

milk to this temperature is to kill any bacteria that might be present and

interfere with the

yogurt making culture.

Carol F

[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.

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

[Guest guest]

Hi Fay,

Both the book and the website is correct and so is the 180°F. The

180°F is for goat milk which is more " tender " and shouldn't go to

high (full instructions are at

http://pecanbread.com/goatyogurt.html )

You don't have to hold it for three minutes at 180°F.

Sheila

> > 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]

Hi Jenn,

I store mine in the fridge, but some are okay to store in freezers.

Sheila, SCD 58 mos, 21 yrs UC

mom of , SCD 43 mos

>

> 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.