cow's milk yogurt

[Guest guest]

I have been eating the goat's milk yogurt and tolerating it well. I have also

been tolerating the allowed cow's milk cheeses (ei cheddar, etc.). Since I am

tolerating the cow's milk cheeses, will I be able to tolerate the cow's milk

yogurt?

Thanks

Sue

SCD 2 months, CC 25 years

[Guest guest]

Carol, you said:

<<Cows milk should be heated to 212 degrees F. Instructions for cow

yogurt are on page 157 of BTVC, edition 10.>>

My recollection is that Elaine said she always brought her milk (cow) to the

simmer point simply because that way she didn't need to use a thermometer....

just went by observation. She also cooled her milk to " room temperature " for the

same reason.

The instructions on my Yogourmet starter say to bring the milk (they are

referring to cow milk) to 82 degrees C (180 degrees F).... OR to the boiling

point. Holding at the lower temp for two minutes is adequate to kill off

unwanted pathogens, according to the past discussions we've had about this issue

and the assorted organisms that need to be eliminated.

It's not " required " that we boil cow milk... it's just that when talking about

goat milk, the proteins are more delicate and are damaged if taken above 185 F.

With cow milk, you have more latitude. If it happens to go up to 212 F, or if

you just really want to boil it.... no harm done.

I've always heated my cow's milk to 82 C/180 F... held it there for two minutes,

then started the cool down process. I am NOT a patient person... I want the

whole thing to take as little time as possible!

Since I stand there and stir my milk constantly, I am usually quite anxious to

get " up to temp " .... unless there's a very engaging program on National Public

Radio (I recommend " Fresh Air " ... or " The Splendid Table " !).

In my impatience, I have the burner cranked up *almost* to " HIGH " , so I also

don't want the milk to scorch on the bottom... more likely if I were aiming for

the boiling point.

As soon as I've passed the two minute mark, holding at 180 F, my pot of milk

goes into a cool water bath.... with ice packs to speed cooling. I've got the

entire process down to 22 minutes.... and always get fantastic cow yogurt.

Oh, by the way.... the photos of the goat yogurt process that are on

www.pecanbread.com were taken by me... with my trusty, ancient Sony Mavica... in

Kathy McNamara's kitchen. I had forgotten all about us having done that... and

was reminded when I went to look at the instructions just now.

Patti