Re: dripping yogurt question

[Guest guest]

Lynette,

It sounds like a batch of yogurt I made recently using raw cow's milk I

got from my brother. Are the lumps little? Sort of like cottage

cheese? I think that was the problem. I believe because the raw milk

has not been processed that it has a little rennet in it. Rennet is

what is needed to make cheese. I had tried making cottage cheese with

some of the same batch, but messed up the directions and came up with

something that resembled slimy, lumpy yogurt. The cottage cheese is

fermented at room temperature, using rennet and cultured buttermilk.

I'm thinking that because I didn't bring it up to simmer (only 175 F or

so) to pasteurize it, that it left the rennet somewhat stable in the

milk used for the yogurt. (I'm not an expert, I'm just guessing.)

That would possibly make it lumpy. I also use my oven for fermenting -

just the pilot light to keep it warm. Usually it's warm enough, but

not much warmer. It may have fermented at the lower end of the

temperature guide.

My next batch was fine. Nice and smooth. My brother said he'd have

more milk for me this weekend, so I'm going to do another batch. I'm

also going to try the farmer's cheese again. I miss cottage cheese,

and it's quite expensive here $6.49 a pound. I can get the raw milk

for $3.00 a gallon, when he has it.

I'd try another batch, bringing it up to simmer (if it's cow's milk).

You do want to pasteurize it, because you don't want the wrong bugs

fermenting your milk, then living in your gut.

Sue

ps My son does best on the " real " milk. When I make yogurt out of

store bought milk (organic or just off the shelf) he drools and chews

on his fingers. He's fine with the " real " stuff.

>

> My son has been tolerating homemade yogurt quite well (we have been

> doing raw milk yogurt which may not be SCD okay) - using the

> dehydrator to process it. He is fine with the texture - kind of slimy

> looking lumping quality. It is me that wants something that looks

> more like the commercial yogurt.

>

> When I drip it, it is still lumpy. Has anyone tried then mixing it to

> reduce the lumps? It would be easier to dish up if it were a bit more

> solid - but, maybe I should just get over it and live with the goo.

>

> Lynette

>

[Guest guest]

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

> >

> > My son has been tolerating homemade yogurt quite well (we have been

> > doing raw milk yogurt which may not be SCD okay) - using the

> > dehydrator to process it. He is fine with the texture - kind of slimy

> > looking lumping quality. It is me that wants something that looks

> > more like the commercial yogurt.

> >

> > When I drip it, it is still lumpy. Has anyone tried then mixing it to

> > reduce the lumps? It would be easier to dish up if it were a bit more

> > solid - but, maybe I should just get over it and live with the goo.

> >

> > Lynette

> >

>

[Guest guest]

In researching yogurt and cheesemaking, pasteurization comes up. There

are regular pasteurization and ultra-pasteurization. The regular is at

a lower temperature, but for a longer time, and doesn't change the

protein as much. SCD yogurt is ultra-pasteurized, because it is

brought up to such a high temperature, and that is what makes milk last

so long in the fridge. Fermenting changes the shape of the casein from

3 dimensional to 2 dimensional, making it easier to digest. I'll try

to look up the difference in the milk between pasteurizing and ultra-

pasteurizing, and get back to you.

I tend to get more clear fluid from the raw milk when making yogurt.

It is kind of slimy. I try my best to pour it off, rather than mix it

in, but it sounds like the farmer's cheese I tried to make. I have

trouble tolerating slimy foods, and ended up making cheesecake with

it. It was the best SCD cheesecake I had made, and I'm not very fond

of cheesecake. I'm still thinking you had some rennet in your milk.

Was it fermented at a proper temp?

Sue

>

> 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