Guest guest Posted March 7, 2006 Report Share Posted March 7, 2006 Elaine said to heat it to 180 degrees. Otherwise, there may be bacteria present in the milk during the fermentation and that bacteria will multiple during the incubation just like the bacteria from the starter. You may inadverntantly cultivate bacteria that's not good for you if you don't heat it to 180. Jody mom to -7 and -9S SCD 1/03 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2006 Report Share Posted March 7, 2006 I use raw goats milk for my yoghurt but I do heat it to 180. Well most of the time that is what I do. Last night it reach 190 and spread all over my stove. I went ahead a used the milk and am hoping it will be ok. The mess really wasn't welcome. I find that it seems to take forever for it to reach 180 and then when I don't think it is going to do anything but sit there it foams over and is a mess. Just needs to be watched closely instead of while you are loading the dishwasher. Sandy M. > > Elaine said to heat it to 180 degrees. Otherwise, there may be > bacteria present in the milk during the fermentation and that bacteria > will multiple during the incubation just like the bacteria from the > starter. > > You may inadverntantly cultivate bacteria that's not good for you if > you don't heat it to 180. > > > Jody > mom to -7 and -9S > SCD 1/03 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2006 Report Share Posted March 7, 2006 If you heat it up above 165 or so you will kill a lot of the beneficial stuff in the milk and might as well buy the pasturized. I know that raw cow's milk is supposed to be heated to just 110 or so to make yougart. I am wondering if there is any difference with goat. Patty scd 15 days > > > > Elaine said to heat it to 180 degrees. Otherwise, there may be > > bacteria present in the milk during the fermentation and that > bacteria > > will multiple during the incubation just like the bacteria from the > > starter. > > > > You may inadverntantly cultivate bacteria that's not good for you if > > you don't heat it to 180. > > > > > > Jody > > mom to -7 and -9S > > SCD 1/03 > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2006 Report Share Posted March 7, 2006 If you heat it up above 165 or so you will kill a lot of the beneficial stuff in the milk and might as well buy the pasturized. I know that raw cow's milk is supposed to be heated to just 110 or so to make yougart. I am wondering if there is any difference with goat. Patty scd 15 days > > > > Elaine said to heat it to 180 degrees. Otherwise, there may be > > bacteria present in the milk during the fermentation and that > bacteria > > will multiple during the incubation just like the bacteria from the > > starter. > > > > You may inadverntantly cultivate bacteria that's not good for you if > > you don't heat it to 180. > > > > > > Jody > > mom to -7 and -9S > > SCD 1/03 > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 Hi Patty, > If you heat it up above 165 or so you will kill a lot of the > beneficial stuff in the milk and might as well buy the pasturized. I > know that raw cow's milk is supposed to be heated to just 110 or so to > make yougart. I am wondering if there is any difference with goat. > > Patty > scd 15 days Since most here are dealing with injured guts it is safer to bring the goat milk to 180°F (cow milk to the simmer stage) to kill any possible harmful microbes. The yogurt cultures will produce helpful enzymes as they digest the lactose in the milk. Sheila, SCD 61 mos, UC 22 yrs mom of and Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 Hi Patty, > If you heat it up above 165 or so you will kill a lot of the > beneficial stuff in the milk and might as well buy the pasturized. I > know that raw cow's milk is supposed to be heated to just 110 or so to > make yougart. I am wondering if there is any difference with goat. > > Patty > scd 15 days Since most here are dealing with injured guts it is safer to bring the goat milk to 180°F (cow milk to the simmer stage) to kill any possible harmful microbes. The yogurt cultures will produce helpful enzymes as they digest the lactose in the milk. Sheila, SCD 61 mos, UC 22 yrs mom of and Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 Hi Patty, > If you heat it up above 165 or so you will kill a lot of the > beneficial stuff in the milk and might as well buy the pasturized. I > know that raw cow's milk is supposed to be heated to just 110 or so to > make yougart. I am wondering if there is any difference with goat. > > Patty > scd 15 days Since most here are dealing with injured guts it is safer to bring the goat milk to 180°F (cow milk to the simmer stage) to kill any possible harmful microbes. The yogurt cultures will produce helpful enzymes as they digest the lactose in the milk. Sheila, SCD 61 mos, UC 22 yrs mom of and Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 I guess we will have to agree to disagree. I personally beleive that it is exactly because of our injured gut issues that I don't want to kill off the beneficial enzymes in the raw milk. We need all the help we can get! Peace, Patty > > Hi Patty, > > > If you heat it up above 165 or so you will kill a lot of the > > beneficial stuff in the milk and might as well buy the pasturized. I > > know that raw cow's milk is supposed to be heated to just 110 or so > to > > make yougart. I am wondering if there is any difference with goat. > > > > Patty > > scd 15 days > > Since most here are dealing with injured guts it is safer to bring the > goat milk to 180°F (cow milk to the simmer stage) to kill any possible > harmful microbes. The yogurt cultures will produce helpful enzymes as > they digest the lactose in the milk. > > Sheila, SCD 61 mos, UC 22 yrs > mom of and > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 What a great explanation of why we need at this time to heat the raw goats milk. I to have wondered about some of these things. Thanks Sandy M > > > > Hi Patty, > > > > > If you heat it up above 165 or so you will kill a lot of the > > > beneficial stuff in the milk and might as well buy the pasturized. I > > > know that raw cow's milk is supposed to be heated to just 110 or so > > to > > > make yougart. I am wondering if there is any difference with goat. > > > > > > Patty > > > scd 15 days > > > > Since most here are dealing with injured guts it is safer to bring the > > goat milk to 180°F (cow milk to the simmer stage) to kill any possible > > harmful microbes. The yogurt cultures will produce helpful enzymes as > > they digest the lactose in the milk. > > > > Sheila, SCD 61 mos, UC 22 yrs > > mom of and > > > > > > > > > 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 > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 What a great explanation of why we need at this time to heat the raw goats milk. I to have wondered about some of these things. Thanks Sandy M > > > > Hi Patty, > > > > > If you heat it up above 165 or so you will kill a lot of the > > > beneficial stuff in the milk and might as well buy the pasturized. I > > > know that raw cow's milk is supposed to be heated to just 110 or so > > to > > > make yougart. I am wondering if there is any difference with goat. > > > > > > Patty > > > scd 15 days > > > > Since most here are dealing with injured guts it is safer to bring the > > goat milk to 180°F (cow milk to the simmer stage) to kill any possible > > harmful microbes. The yogurt cultures will produce helpful enzymes as > > they digest the lactose in the milk. > > > > Sheila, SCD 61 mos, UC 22 yrs > > mom of and > > > > > > > > > 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 > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 What a great explanation of why we need at this time to heat the raw goats milk. I to have wondered about some of these things. Thanks Sandy M > > > > Hi Patty, > > > > > If you heat it up above 165 or so you will kill a lot of the > > > beneficial stuff in the milk and might as well buy the pasturized. I > > > know that raw cow's milk is supposed to be heated to just 110 or so > > to > > > make yougart. I am wondering if there is any difference with goat. > > > > > > Patty > > > scd 15 days > > > > Since most here are dealing with injured guts it is safer to bring the > > goat milk to 180°F (cow milk to the simmer stage) to kill any possible > > harmful microbes. The yogurt cultures will produce helpful enzymes as > > they digest the lactose in the milk. > > > > Sheila, SCD 61 mos, UC 22 yrs > > mom of and > > > > > > > > > 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 > > > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.