yogurt q

[Guest guest]

Hi all;

So we ordered the yogurt maker, and the starter from GI Pro Health.

I am excited, but a tad nervous (2.5 years dairy-free; just started

goat cheddar w/ enz two weeks ago, sfsg).

Has anyone made yogurt with sheep milk? (Glenn does well on the

sheeps' milk cheese as well)

I have a source for raw, organic goats' milk not terribly far

from us (but still a hike). With gas prices being what they are, I

want to buy enough milk to freeze some...does this affect the

quality of the raw milk at all?

And since I need to heat the milk anyhow, is there a significant

benefit to the raw milk in the first place?

Just curious, thanks for any help.

-christine

[Guest guest]

Hi ,

Starting with raw milk means that you will be the only one heating it.... so it

gets heated once total. Starting with milk that's already been pasteurized

means it's been heated once (before you bought it) .... but then you have to

heat it when making the yogurt, so it ends up being heated twice total.

Plus, I think they use pretty high temps when doing commercial pasteurization.

Starting out with fresh, raw milk and making sure it doesn't go over 185 degrees

lowers the risk of damaged milk proteins.

It's fine to freeze it. Might not be absolutely 100% as wonderful as the

fresh.... but just fine.

Patti

yogurt q

Hi all;

So we ordered the yogurt maker, and the starter from GI Pro Health.

I am excited, but a tad nervous (2.5 years dairy-free; just started

goat cheddar w/ enz two weeks ago, sfsg).

Has anyone made yogurt with sheep milk? (Glenn does well on the

sheeps' milk cheese as well)

I have a source for raw, organic goats' milk not terribly far

from us (but still a hike). With gas prices being what they are, I

want to buy enough milk to freeze some...does this affect the

quality of the raw milk at all?

And since I need to heat the milk anyhow, is there a significant

benefit to the raw milk in the first place?

Just curious, thanks for any help.

-christine

[Guest guest]

>

> Hi ,

>

> Starting with raw milk means that you will be the only one heating

it.... so it gets heated once total.

Right. (slaps head) Dopey q.

> It's fine to freeze it. Might not be absolutely 100% as wonderful

as the fresh.... but just fine.

>

We'll be mixing it with fruit, so hopefully that will cover

any 'staleness'. It's a 50 mile hike, and I can't see going out

there and buying just one or two containers of goat juice ;-)

I had actually bought a sheep/goat yogurt blend from WF (no

fillers, only 'legal' bugs in). I gave it with enz to cover the

casein bit; but was just experimenting to see if he's eat it. Went

over well. Even the fussy husband liked it!

Thanks for the help.

-christine

[Guest guest]

,

You said:

<< I had actually bought a sheep/goat yogurt blend from WF (no

fillers, only 'legal' bugs in). I gave it with enz to cover the

casein bit; but was just experimenting to see if he's eat it. Went

over well. Even the fussy husband liked it!>>

Good that there was no negative reaction to that yogurt. Do remember that since

it wasn't fermented 24 hrs, it still had lactose in it, though.... so not

" legal " .

Patti

[Guest guest]

> Good that there was no negative reaction to that (*WF sheep/goat*)

yogurt. Do remember that since it wasn't fermented 24 hrs, it still

had lactose in it, though.... so not " legal " .

>

> Patti

Right. Was referring to the legality of the cultures. I wanted to

see if he'd even eat it b/f getting fussed about making it. Thanks,

tho :-)

-christine