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...
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