unhomogenised, pasteurised, fullcream milk

[Guest guest]

Hi

So I have had the worst 3 days of my yogurt making life in over a year. I have

wasted about 6 litres of milk all due to me just making silly mistakes. So I

went to the supermarket and brought the type of milk in the subject line becuase

it was the cheapest. Never used it before. Pour the milk it in the pot it has

yellow lumps in it. They melt looking like there is melted butter in the milk.

It get to 180 and it is all mixed. Cooling down and the yellow has come back. So

do I strain it before I mix in the probiotics or don't bother. Also will this

milk be harder on our stomachs.

Sky

[Guest guest]

Hi

So I have had the worst 3 days of my yogurt making life in over a year. I have

wasted about 6 litres of milk all due to me just making silly mistakes. So I

went to the supermarket and brought the type of milk in the subject line becuase

it was the cheapest. Never used it before. Pour the milk it in the pot it has

yellow lumps in it. They melt looking like there is melted butter in the milk.

It get to 180 and it is all mixed. Cooling down and the yellow has come back. So

do I strain it before I mix in the probiotics or don't bother. Also will this

milk be harder on our stomachs.

Sky

[Guest guest]

No, that's the full cream. It should be yum. Just mix

regularly with probiotics.

And if there is separation after the yogurt process is finished,

or the cream part rises to the top or something, don't throw it

out - that just happens with full cream milk. You can mix it

back in or eat it separately as the creamy crust.

It shouldn't be harder on your stomach, AFAIK.

Mara

> Hi

>

> So I have had the worst 3 days of my yogurt making life in over a year. I have

wasted about 6 litres of milk all due to me just making silly mistakes. So I

went to the supermarket and brought the type of milk in the subject line becuase

it was the cheapest. Never used it before. Pour the milk it in the pot it has

yellow lumps in it. They melt looking like there is melted butter in the milk.

It get to 180 and it is all mixed. Cooling down and the yellow has come back. So

do I strain it before I mix in the probiotics or don't bother. Also will this

milk be harder on our stomachs.

>

> Sky

>

>

>

> ------------------------------------

>

>

[Guest guest]

No, that's the full cream. It should be yum. Just mix

regularly with probiotics.

And if there is separation after the yogurt process is finished,

or the cream part rises to the top or something, don't throw it

out - that just happens with full cream milk. You can mix it

back in or eat it separately as the creamy crust.

It shouldn't be harder on your stomach, AFAIK.

Mara

> Hi

>

> So I have had the worst 3 days of my yogurt making life in over a year. I have

wasted about 6 litres of milk all due to me just making silly mistakes. So I

went to the supermarket and brought the type of milk in the subject line becuase

it was the cheapest. Never used it before. Pour the milk it in the pot it has

yellow lumps in it. They melt looking like there is melted butter in the milk.

It get to 180 and it is all mixed. Cooling down and the yellow has come back. So

do I strain it before I mix in the probiotics or don't bother. Also will this

milk be harder on our stomachs.

>

> Sky

>

>

>

> ------------------------------------

>

>

[Guest guest]

Thanks Mara

To: BTVC-SCD Sent: Sat, 6 March, 2010 11:35:03 AMSubject: Re: unhomogenised, pasteurised, fullcream milk

No, that's the full cream. It should be yum. Just mixregularly with probiotics. And if there is separation after the yogurt process is finished,or the cream part rises to the top or something, don't throw itout - that just happens with full cream milk. You can mix itback in or eat it separately as the creamy crust. It shouldn't be harder on your stomach, AFAIK. MaraRecent Activity:

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[Guest guest]

Thanks Mara

To: BTVC-SCD Sent: Sat, 6 March, 2010 11:35:03 AMSubject: Re: unhomogenised, pasteurised, fullcream milk

No, that's the full cream. It should be yum. Just mixregularly with probiotics. And if there is separation after the yogurt process is finished,or the cream part rises to the top or something, don't throw itout - that just happens with full cream milk. You can mix itback in or eat it separately as the creamy crust. It shouldn't be harder on your stomach, AFAIK. MaraRecent Activity:

New Members 14

New Files 1

Visit Your Group

MARKETPLACE

Hobbies & Activities Zone: Find others who share your passions! Explore new interests.

Switch to: Text-Only, Daily Digest • Unsubscribe • Terms of Use

..

[Guest guest]

At 07:21 PM 3/5/2010, you wrote:

So I have had the worst 3 days

of my yogurt making life in over a year. I have wasted about 6 litres of

milk all due to me just making silly mistakes. So I went to the

supermarket and brought the type of milk in the subject line becuase it

was the cheapest. Never used it before. Pour the milk it in the pot it

has yellow lumps in it. They melt looking like there is melted butter in

the milk. It get to 180 and it is all mixed. Cooling down and the yellow

has come back. So do I strain it before I mix in the probiotics or don't

bother. Also will this milk be harder on our stomachs.

The yellow is the cream and butterfat which separates in unhomogenized

milk.

Just ferment as usual. You can then stir the yellow butterfat back into

the yogurt after it cools. That's what I do. I find unhomogenized

milk makes really excellent yogurt.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

At 07:21 PM 3/5/2010, you wrote:

So I have had the worst 3 days

of my yogurt making life in over a year. I have wasted about 6 litres of

milk all due to me just making silly mistakes. So I went to the

supermarket and brought the type of milk in the subject line becuase it

was the cheapest. Never used it before. Pour the milk it in the pot it

has yellow lumps in it. They melt looking like there is melted butter in

the milk. It get to 180 and it is all mixed. Cooling down and the yellow

has come back. So do I strain it before I mix in the probiotics or don't

bother. Also will this milk be harder on our stomachs.

The yellow is the cream and butterfat which separates in unhomogenized

milk.

Just ferment as usual. You can then stir the yellow butterfat back into

the yogurt after it cools. That's what I do. I find unhomogenized

milk makes really excellent yogurt.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Thanks Marilyn, It does look really nice. Cannot wait to taste it.

Sky

The yellow is the cream and butterfat which separates in unhomogenized milk.Just ferment as usual. You can then stir the yellow butterfat back into the yogurt after it cools. That's what I do. I find unhomogenized milk makes really excellent yogurt.

— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund

[Guest guest]

Thanks Marilyn, It does look really nice. Cannot wait to taste it.

Sky

The yellow is the cream and butterfat which separates in unhomogenized milk.Just ferment as usual. You can then stir the yellow butterfat back into the yogurt after it cools. That's what I do. I find unhomogenized milk makes really excellent yogurt.

— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund

[Guest guest]

Has anyone ever seen that in Texas?  I would like to try it if you give me the type of store, thanks.

 

Debbie cd houston

 

Thanks Marilyn, It does look really nice. Cannot wait to taste it.

 

Sky

The yellow is the cream and butterfat which separates in unhomogenized milk.Just ferment as usual. You can then stir the yellow butterfat back into the yogurt after it cools. That's what I do. I find  unhomogenized milk makes really excellent yogurt.

— Marilyn    New Orleans, Louisiana, USA    Undiagnosed IBS since 1976, SCD since 2001    Darn Good SCD Cook

    No Human Children    Shadow & Sunny Longhair Dachshund          

[Guest guest]

Has anyone ever seen that in Texas?  I would like to try it if you give me the type of store, thanks.

 

Debbie cd houston

 

Thanks Marilyn, It does look really nice. Cannot wait to taste it.

 

Sky

The yellow is the cream and butterfat which separates in unhomogenized milk.Just ferment as usual. You can then stir the yellow butterfat back into the yogurt after it cools. That's what I do. I find  unhomogenized milk makes really excellent yogurt.

— Marilyn    New Orleans, Louisiana, USA    Undiagnosed IBS since 1976, SCD since 2001    Darn Good SCD Cook

    No Human Children    Shadow & Sunny Longhair Dachshund          

[Guest guest]

At 03:34 AM 3/6/2010, you wrote:

Has anyone ever seen that in

Texas? I would like to try it if you give me the type of store,

thanks.

The stuff I get is from a local dairy which sells both at the farmer's

market and at Whole Foods.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

At 03:34 AM 3/6/2010, you wrote:

Has anyone ever seen that in

Texas? I would like to try it if you give me the type of store,

thanks.

The stuff I get is from a local dairy which sells both at the farmer's

market and at Whole Foods.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Debbie,From the RealMilk.com site, here is a list for Texas http://www.realmilk.com/where5.html#txAmeliaFrom: Tex Debl To: BTVC-SCD Sent: Sat, March 6, 2010 9:34:23 AMSubject:

Re: unhomogenised, pasteurised, fullcream milk

Has anyone ever seen that in Texas? I would like to try it if you give me the type of store, thanks.

Debbie cd houston

On Sat, Mar 6, 2010 at 12:36 AM, SKY JONES <subhadradasi2000@ yahoo.com. au> wrote:

Thanks Marilyn, It does look really nice. Cannot wait to taste it.

Sky

The yellow is the cream and butterfat which separates in unhomogenized milk.Just ferment as usual. You can then stir the yellow butterfat back into the yogurt after it cools. That's what I do. I find unhomogenized milk makes really excellent yogurt.

— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook

No Human Children Shadow & Sunny Longhair Dachshund

[Guest guest]

Debbie,From the RealMilk.com site, here is a list for Texas http://www.realmilk.com/where5.html#txAmeliaFrom: Tex Debl To: BTVC-SCD Sent: Sat, March 6, 2010 9:34:23 AMSubject:

Re: unhomogenised, pasteurised, fullcream milk

Has anyone ever seen that in Texas? I would like to try it if you give me the type of store, thanks.

Debbie cd houston

On Sat, Mar 6, 2010 at 12:36 AM, SKY JONES <subhadradasi2000@ yahoo.com. au> wrote:

Thanks Marilyn, It does look really nice. Cannot wait to taste it.

Sky

The yellow is the cream and butterfat which separates in unhomogenized milk.Just ferment as usual. You can then stir the yellow butterfat back into the yogurt after it cools. That's what I do. I find unhomogenized milk makes really excellent yogurt.

— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook

No Human Children Shadow & Sunny Longhair Dachshund

[Guest guest]

I got mine at Whole Foods where I live. Perhaps there's one in Houston, too. You can tell if it's unhomogenized if you can see through the carton because it has clumps in it - ususally at the top where the handle is.

To: BTVC-SCD Sent: Sat, March 6, 2010 4:34:23 AMSubject: Re: unhomogenised, pasteurised, fullcream milk

Has anyone ever seen that in Texas? I would like to try it if you give me the type of store, thanks.

Debbie cd houston

On Sat, Mar 6, 2010 at 12:36 AM, SKY JONES <subhadradasi2000@ yahoo.com. au> wrote:

Thanks Marilyn, It does look really nice. Cannot wait to taste it.

Sky

The yellow is the cream and butterfat which separates in unhomogenized milk.Just ferment as usual. You can then stir the yellow butterfat back into the yogurt after it cools. That's what I do. I find unhomogenized milk makes really excellent yogurt.

— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund

[Guest guest]

I got mine at Whole Foods where I live. Perhaps there's one in Houston, too. You can tell if it's unhomogenized if you can see through the carton because it has clumps in it - ususally at the top where the handle is.

To: BTVC-SCD Sent: Sat, March 6, 2010 4:34:23 AMSubject: Re: unhomogenised, pasteurised, fullcream milk

Has anyone ever seen that in Texas? I would like to try it if you give me the type of store, thanks.

Debbie cd houston

On Sat, Mar 6, 2010 at 12:36 AM, SKY JONES <subhadradasi2000@ yahoo.com. au> wrote:

Thanks Marilyn, It does look really nice. Cannot wait to taste it.

Sky

The yellow is the cream and butterfat which separates in unhomogenized milk.Just ferment as usual. You can then stir the yellow butterfat back into the yogurt after it cools. That's what I do. I find unhomogenized milk makes really excellent yogurt.

— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund

[Guest guest]

We have several Whole Foods--I will look at the milk again next time I go.  (Soon, I love that place!).  I don't think I've seen that type of milk though.  It sounds good.

 

I got mine at Whole Foods where I live.  Perhaps there's one in Houston, too.  You can tell if it's unhomogenized if you can see through the carton because it has clumps in it - ususally at the top where the handle is.

To: BTVC-SCD

Sent: Sat, March 6, 2010 4:34:23 AMSubject: Re: unhomogenised, pasteurised, fullcream milk 

Has anyone ever seen that in Texas?  I would like to try it if you give me the type of store, thanks.

 

Debbie cd houston

On Sat, Mar 6, 2010 at 12:36 AM, SKY JONES <subhadradasi2000@ yahoo.com. au> wrote:

 

Thanks Marilyn, It does look really nice. Cannot wait to taste it.

 

Sky

The yellow is the cream and butterfat which separates in unhomogenized milk.Just ferment as usual. You can then stir the yellow butterfat back into the yogurt after it cools. That's what I do. I find  unhomogenized milk makes really excellent yogurt.

— Marilyn    New Orleans, Louisiana, USA    Undiagnosed IBS since 1976, SCD since 2001    Darn Good SCD Cook

    No Human Children    Shadow & Sunny Longhair Dachshund          

[Guest guest]

We have several Whole Foods--I will look at the milk again next time I go.  (Soon, I love that place!).  I don't think I've seen that type of milk though.  It sounds good.

 

I got mine at Whole Foods where I live.  Perhaps there's one in Houston, too.  You can tell if it's unhomogenized if you can see through the carton because it has clumps in it - ususally at the top where the handle is.

To: BTVC-SCD

Sent: Sat, March 6, 2010 4:34:23 AMSubject: Re: unhomogenised, pasteurised, fullcream milk 

Has anyone ever seen that in Texas?  I would like to try it if you give me the type of store, thanks.

 

Debbie cd houston

On Sat, Mar 6, 2010 at 12:36 AM, SKY JONES <subhadradasi2000@ yahoo.com. au> wrote:

 

Thanks Marilyn, It does look really nice. Cannot wait to taste it.

 

Sky

The yellow is the cream and butterfat which separates in unhomogenized milk.Just ferment as usual. You can then stir the yellow butterfat back into the yogurt after it cools. That's what I do. I find  unhomogenized milk makes really excellent yogurt.

— Marilyn    New Orleans, Louisiana, USA    Undiagnosed IBS since 1976, SCD since 2001    Darn Good SCD Cook

    No Human Children    Shadow & Sunny Longhair Dachshund          

[Guest guest]

Debbie,

Sorry to lead you on a wild goose chase. The brand I buy is Sparkman's and it's local - Georgia (just noticed on carton). By looking at their website, it looks like they don't have any retailers in your area. Their website is sparkmanscreamvalley.com in case you want to look. If you don't find any, perhaps you can talk to the person in charge at Whole Foods and ask him/her if he/she can get any that's not homogenized. Unhomogenized is supposed to be healthier than homogenized. I don't remember why, though - something about heart health.

Hope that helps. :-)

To: BTVC-SCD Sent: Sat, March 6, 2010 6:06:23 PMSubject: Re: unhomogenised, pasteurised, fullcream milk

We have several Whole Foods--I will look at the milk again next time I go. (Soon, I love that place!). I don't think I've seen that type of milk though. It sounds good.

On Sat, Mar 6, 2010 at 2:08 PM, Laurie G <scdhelps (AT) yahoo (DOT) com> wrote:

I got mine at Whole Foods where I live. Perhaps there's one in Houston, too. You can tell if it's unhomogenized if you can see through the carton because it has clumps in it - ususally at the top where the handle is.

From: Tex Debl <texdebl (AT) gmail (DOT) com>To: BTVC-SCD@yahoogroup s.comSent: Sat, March 6, 2010 4:34:23 AMSubject: Re: unhomogenised, pasteurised, fullcream milk

Has anyone ever seen that in Texas? I would like to try it if you give me the type of store, thanks.

Debbie cd houston

On Sat, Mar 6, 2010 at 12:36 AM, SKY JONES <subhadradasi2000@ yahoo.com. au> wrote:

Thanks Marilyn, It does look really nice. Cannot wait to taste it.

Sky

The yellow is the cream and butterfat which separates in unhomogenized milk.Just ferment as usual. You can then stir the yellow butterfat back into the yogurt after it cools. That's what I do. I find unhomogenized milk makes really excellent yogurt.

— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund

[Guest guest]

Debbie,

Sorry to lead you on a wild goose chase. The brand I buy is Sparkman's and it's local - Georgia (just noticed on carton). By looking at their website, it looks like they don't have any retailers in your area. Their website is sparkmanscreamvalley.com in case you want to look. If you don't find any, perhaps you can talk to the person in charge at Whole Foods and ask him/her if he/she can get any that's not homogenized. Unhomogenized is supposed to be healthier than homogenized. I don't remember why, though - something about heart health.

Hope that helps. :-)

To: BTVC-SCD Sent: Sat, March 6, 2010 6:06:23 PMSubject: Re: unhomogenised, pasteurised, fullcream milk

We have several Whole Foods--I will look at the milk again next time I go. (Soon, I love that place!). I don't think I've seen that type of milk though. It sounds good.

On Sat, Mar 6, 2010 at 2:08 PM, Laurie G <scdhelps (AT) yahoo (DOT) com> wrote:

I got mine at Whole Foods where I live. Perhaps there's one in Houston, too. You can tell if it's unhomogenized if you can see through the carton because it has clumps in it - ususally at the top where the handle is.

From: Tex Debl <texdebl (AT) gmail (DOT) com>To: BTVC-SCD@yahoogroup s.comSent: Sat, March 6, 2010 4:34:23 AMSubject: Re: unhomogenised, pasteurised, fullcream milk

Has anyone ever seen that in Texas? I would like to try it if you give me the type of store, thanks.

Debbie cd houston

On Sat, Mar 6, 2010 at 12:36 AM, SKY JONES <subhadradasi2000@ yahoo.com. au> wrote:

Thanks Marilyn, It does look really nice. Cannot wait to taste it.

Sky

The yellow is the cream and butterfat which separates in unhomogenized milk.Just ferment as usual. You can then stir the yellow butterfat back into the yogurt after it cools. That's what I do. I find unhomogenized milk makes really excellent yogurt.

— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund