Re: Re: dripping yogurt question

[Guest guest]

To make SCD yogurt, you must bring the milk up to a minimum of 180 degrees

F..... then cool it and add the culture. If you only bring your milk to 110, you

will not be fully sterilizing it of other possible unwanted organisms that can

compete with the good bacteria in the culture.

Patti

Re: dripping yogurt question

The lumps aren't really like cottage cheese - more like slimey globs -

with lots of liquid (whey?). I was following Nourishing Traditions

directions for yogurt from raw milk and they have you heat the milk to

110 degrees before adding the culture. So, I had thought that I would

drip it and then blend it with a hand held mixer.

I thought part of the problem with commercial yogurt was that

pasturization changes the protein and makes it harder to digest.

- lynette