Organic vs. Non-Organic Yogurt

[Guest guest]

I thought I'd share a recent observation. For the last year, I've made my yogurt

with 3 parts regular whole milk and 1 part regular half & half. A couple weeks

ago, I decided to splurge and buy Horizon's Organic Milk. I didn't get any half

& half (that would have been a super splurge!), so it was 100% whole milk. The

organic came out thicker, even without the half & half, and wasn't nearly as

tart. In fact, the whole flavor was different. Does anyone have any idea why?

So if you don't like tart yogurt, try making your next batch with organic milk.

Holly

Crohn's

SCD 12/01/08

[Guest guest]

I have always made my yogurt with organic milk. When I used to drink milk, I

could never taste the difference. My son could, every time. He would comment

" there's organic milk in this cereal " even if he never saw the milk carton.

I've noticed a variation in my yogurt- with some batches being thicker than

others. I think it's just variations in the milk.

PJ

>

> I thought I'd share a recent observation. For the last year, I've made my

yogurt with 3 parts regular whole milk and 1 part regular half & half. A couple

weeks ago, I decided to splurge and buy Horizon's Organic Milk. I didn't get any

half & half (that would have been a super splurge!), so it was 100% whole milk.

The organic came out thicker, even without the half & half, and wasn't nearly as

tart. In fact, the whole flavor was different. Does anyone have any idea why?

>

> So if you don't like tart yogurt, try making your next batch with organic

milk.

>

> Holly

> Crohn's

> SCD 12/01/08

>

[Guest guest]

I have had the same experience, Holly.  Even from one type of organic milk to another there are differences.  As far as I can tell the major difference is in the amount of milk solids that are in any particular type.  There is a fairly broad range of milk solids present in the " same " type of milk produced under different conditions.  According to the Missouri Extension office website:

Factors

that affect milk composition include genetics, stage of lactation,

level of milk production, age of cow, environment, disease (for

example, mastitis), and nutrition. Fifty-five percent of the variation

in milk composition is due to heredity, while 45 percent is due to

environmental factors such as feeding management.You can read more about it here:   http://extension.missouri.edu/publications/DisplayPub.aspx?P=G3110

The amount of milk solids seems to depend greatly upon the stress level (or lack of stress) of the cow and a well-rounded nutritious diet.  I have found that not just organic, but milk from grass-fed cows yields the most solid, creamy yogurt for me, plus my research has led me to conclude that it is the healthiest for me as well.  But of the two grass-fed milks I have used to make yogurt  there is still significant variance in the milk solids.  My best luck is with grass-fed local milk from a Creamery (dairy) near me.  It is about the same price as the Horizon Organic milk, which is hard to find where I live. 

So I guess the moral is, if your yogurt is more tart and less solid than you like, try a different milk until you find one that works better.  Happy yogurt making, everyone!  :-)Evelyn in PAlifelong IBS

gluten-free 9/2004SCD 5/2008

 

I thought I'd share a recent observation. For the last year, I've made my yogurt with 3 parts regular whole milk and 1 part regular half & half. A couple weeks ago, I decided to splurge and buy Horizon's Organic Milk. I didn't get any half & half (that would have been a super splurge!), so it was 100% whole milk. The organic came out thicker, even without the half & half, and wasn't nearly as tart. In fact, the whole flavor was different. Does anyone have any idea why?

So if you don't like tart yogurt, try making your next batch with organic milk.

Holly

Crohn's

SCD 12/01/08

[Guest guest]

I've found the same applies to butter. I splurged and bought some Kerrygold

butter. It is so much better than regular butter! I swear, I can eat this stuff

plain. Plus, you can keep it in the fridge and it's still sliceable when you get

it out (as opposed to hard as a rock regular butter). The next time I bought

Organic Valley butter, and the taste was completely different. Not bad (and

better then regular butter), but not as good as the Kerrygold. The OV butter had

the same consistency though.

Holly

Crohn's

SCD 12/01/08

>

> >

> >

> > I thought I'd share a recent observation. For the last year, I've made my

> > yogurt with 3 parts regular whole milk and 1 part regular half & half. A

> > couple weeks ago, I decided to splurge and buy Horizon's Organic Milk. I

> > didn't get any half & half (that would have been a super splurge!), so it

> > was 100% whole milk. The organic came out thicker, even without the half &

> > half, and wasn't nearly as tart. In fact, the whole flavor was different.

> > Does anyone have any idea why?

> >

> > So if you don't like tart yogurt, try making your next batch with organic

> > milk.

> >

> > Holly

> > Crohn's

> > SCD 12/01/08

> >

> >

> >

>

[Guest guest]

hi!

I use organic milk to make the SC yoghurt because the cows are not administered

anti biotics preventively. I am afraid that the anti biotics residue in regular

milk will kill off the good bacteria I am trying to establish in my gut.

Is Kerrygold lactosefree butter? I can buy Kerrygold here in Holland, I never

knew it was SC legal. Dutch butter is NOT lactose free, I have to search out

French butter instead.

I would love to know if I could use Kerrygold instead!

A.

[Guest guest]

I sure hope Kerrygold butter is legal, or I'm in trouble. I use it everyday!

Holly

Crohn's

SCD 12/01/08

>

>

>

> hi!

>

> I use organic milk to make the SC yoghurt because the cows are not

administered anti biotics preventively. I am afraid that the anti biotics

residue in regular milk will kill off the good bacteria I am trying to establish

in my gut.

>

> Is Kerrygold lactosefree butter? I can buy Kerrygold here in Holland, I never

knew it was SC legal. Dutch butter is NOT lactose free, I have to search out

French butter instead.

>

> I would love to know if I could use Kerrygold instead!

>

> A.

>