Using Raw Milk to Make Yogurt

[Guest guest]

Hello, I've searched the websites looking for an explanation of the

reasons for heating the milk to 180 in making milk. I understand it's

to kill competing bacteria which competes with the yogurt cultures.

However, I've been using raw biodynamic milk which I get fresh from a

neighbor's commercial organic dairy farm. I don't heat it and the

yogurt culture seems to work fine. It thickens in the normal time,

tastes tart like yogurt should and is strainable into a thick cream

cheese.

Other than the general concern some people have over non-pasturized

milk in general, which I don't share, is there some other issue with

culturing raw milk that I may not understand? We're vegetarian (we

were vegan) and this has become our primary source of nutrients. I

want it to be the best possible and don't want to have to heat it if

it's unnecessary--my children and I are finally starting to bulk up

with some muscle and bone mass (but still having autism symptoms).

According to Sally Fallon's " Nourishing Traditions " , pasturization

decreases the bio-availability of vitamins B, C, D and E (especially

B6 and C), iron and zinc (by over 66%), and calcium. All of which we

are deficient in.

But, how can I know that all the lactose is being digested? Is there

some formula, such as, " if it turns to yogurt in 6 hours, then you

keep it to temperature for another 18 hours, the lactose is likely

properly digested " ?

I'm not trying to dispute Elaine's recommendations; I'm just wondering

if they apply since I have been able to get the raw milk to culture.

If anyone's interested, here's where I'm getting my raw milk facts

from: http://www.realmilk.com/ppt/RawMilk.PPT

Thank you,

Kay

[Guest guest]

>

> Hello, I've searched the websites looking for an explanation of the

> reasons for heating the milk to 180 in making milk. I understand it's

> to kill competing bacteria which competes with the yogurt cultures.

>

Where I live, Ontario, Canada, selling raw milk is illegal so short of keeping

my own goat

on the balcony, I can't help you.

I will say thet Weston=Price " traditions " cannot always be applied to SCD

although I've

heard Sally speak and she is dynamic and very striking. (but sooo ,long

winded:-)

Carol F.

[Guest guest]

Major sources of mercury are:

Volcanoes (Oregon has the fastest increase in autism in the US --

connection possibly due to eruption to Mt. St. Helen's)

Coal burning plants (eastern half of the US mores than west)

Amalgams (also living close to a crematorium, since they cremate bodies

with the amalgams still intact)

Fish

-

, Dont forget the mercury in immunization shots. Thats another big

problem.

-Allan.

[Guest guest]

Hi Kay,

<<Hello, I've searched the websites looking for an explanation of the

> reasons for heating the milk to 180 in making milk. I understand

it's> to kill competing bacteria which competes with the yogurt

cultures.

>

> However, I've been using raw biodynamic milk which I get fresh from

a> neighbor's commercial organic dairy farm. I don't heat it and the

> yogurt culture seems to work fine. It thickens in the normal time,

> tastes tart like yogurt should and is strainable into a thick cream

> cheese.>>

It *seems* to work fine but you won't know what bacterial strains are

in it. If you don't pasteurize the raw milk whatever microbes that

are in the milk may grow when you incubate them. Some of these

microbes may be nice others may not be so nice. Also, when you

incubate them at yogurt making temperatures it may alter their

natural balance and you may end up with an imbalance of microbes. If

you pasteurize and incubate with good yog starters according to SCD

directions you will have a good end result.

<<According to Sally Fallon's " Nourishing Traditions " , pasturization

> decreases the bio-availability of vitamins B, C, D and E (especially

> B6 and C), iron and zinc (by over 66%), and calcium. All of which we

> are deficient in.>>

You wouldn't be ingesting pasteurized milk you would be eating yogurt

made from pasteurized milk.

Making yogurt from the (pasteurized) milk increases the

bioavailability of some nutrients.

<<But, how can I know that all the lactose is being digested? Is there

> some formula, such as, " if it turns to yogurt in 6 hours, then you

>keep it to temperature for another 18 hours, the lactose is likely

> properly digested " ?>>

If you don't pasteurize I believe you would have to have it tested

for lactose every time you make it into yogurt. This is because the

microbes present in milk are dependent on a number of factors and

depending on the bacteria in the unpasteurized milk it may or may not

ferment all of the lactose.

<<I'm not trying to dispute Elaine's recommendations; I'm just

wondering> if they apply since I have been able to get the raw milk

to culture.>>

You have cultured something, but there is no accurate way to know

what it is or if they have digested all of the lactose - short of

having it tested (tmk).

Sheila, SCD Feb. 2001, UC 23 yrs, PCOD 22yrs

mom of and

[Guest guest]

Thank you Sheila for your explanation. Is it true that once healed

through a SCD diet it's possible to get to a point that uncultured

milk and whole grains (sprouted or made into a sourdough) can once

again be digested? Seems like I'd read that Elaine's daughter was

later able to eat anything (though I assume she ate reasonably).

I just don't see how we can get enough nutrients long-term as

vegetarians on this diet. I have relied on the raw milk to provide the

bulk of our nutrition.

Kay

>

> Hi Kay,

>

> <<Hello, I've searched the websites looking for an explanation of the

> > reasons for heating the milk to 180 in making milk. I understand

> it's> to kill competing bacteria which competes with the yogurt

> cultures.

> >

> > However, I've been using raw biodynamic milk which I get fresh from

> a> neighbor's commercial organic dairy farm. I don't heat it and the

> > yogurt culture seems to work fine. It thickens in the normal time,

> > tastes tart like yogurt should and is strainable into a thick cream

> > cheese.>>

>

> It *seems* to work fine but you won't know what bacterial strains are

> in it. If you don't pasteurize the raw milk whatever microbes that

> are in the milk may grow when you incubate them. Some of these

> microbes may be nice others may not be so nice. Also, when you

> incubate them at yogurt making temperatures it may alter their

> natural balance and you may end up with an imbalance of microbes. If

> you pasteurize and incubate with good yog starters according to SCD

> directions you will have a good end result.

>

> <<According to Sally Fallon's " Nourishing Traditions " , pasturization

> > decreases the bio-availability of vitamins B, C, D and E (especially

> > B6 and C), iron and zinc (by over 66%), and calcium. All of which we

> > are deficient in.>>

>

> You wouldn't be ingesting pasteurized milk you would be eating yogurt

> made from pasteurized milk.

> Making yogurt from the (pasteurized) milk increases the

> bioavailability of some nutrients.

>

> <<But, how can I know that all the lactose is being digested? Is there

> > some formula, such as, " if it turns to yogurt in 6 hours, then you

> >keep it to temperature for another 18 hours, the lactose is likely

> > properly digested " ?>>

>

> If you don't pasteurize I believe you would have to have it tested

> for lactose every time you make it into yogurt. This is because the

> microbes present in milk are dependent on a number of factors and

> depending on the bacteria in the unpasteurized milk it may or may not

> ferment all of the lactose.

>

> <<I'm not trying to dispute Elaine's recommendations; I'm just

> wondering> if they apply since I have been able to get the raw milk

> to culture.>>

>

> You have cultured something, but there is no accurate way to know

> what it is or if they have digested all of the lactose - short of

> having it tested (tmk).

>

> Sheila, SCD Feb. 2001, UC 23 yrs, PCOD 22yrs

> mom of and

>

[Guest guest]

Hi Kay,

<<Thank you Sheila for your explanation. Is it true that once healed

> through a SCD diet it's possible to get to a point that uncultured

> milk and whole grains (sprouted or made into a sourdough) can once

> again be digested?>>

For some people thay do get to that point and beyond. My kids are

okay with them now.

<<Seems like I'd read that Elaine's daughter was

> later able to eat anything (though I assume she ate reasonably). >>

Judy had a problem with rice, but I think she was okay with most

other things. Carol, do you know more?

<<I just don't see how we can get enough nutrients long-term as

> vegetarians on this diet. I have relied on the raw milk to provide

the bulk of our nutrition.>>

If you are concerned about vitamins & minerals you can:

1. take a supplement like the SCD multivitamin & mineral tablet

2. juice fruits and veggies. If you do this remember to strain out

pulp in the early stages of healing and dilute the juice.

For proteins: if vegetarian & SCD you can eat eggs, legal cheeses and

after some healing try legal lentils and legal beans.

Sheila, SCD Feb. 2001, UC 23 yrs, PCOD 22yrs

mom of and