Guest guest Posted June 18, 2006 Report Share Posted June 18, 2006 I posted this yesterday and I don’t know where it went because it never showed up. Anyway, I don’t have a thermometer and I wanted to know if Meyenberg goat milk has to be heated. And if it does, can I heat it without a thermometer (in other words, are there tricks to knowing how to heat without the thermometer?). Thanks in advance. ) KELLI (kids SCD for year-on and off) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 18, 2006 Report Share Posted June 18, 2006 > > I posted this yesterday and I don't know where it went because it never > showed up. > Anyway, I don't have a thermometer and I wanted to know if Meyenberg goat > milk has to be heated. And if it does, can I heat it without a thermometer > (in other words, are there tricks to knowing how to heat without the > thermometer?). > Thanks in advance. > > ) KELLI (kids SCD for year-on and off) Kelli, When the milk begins to simmer and tiny bubbles appear it's at the point were you can take it off the heat, cover it with a dish towel and cool it to prepare for adding starter. Cooking thermometers are only a few dollars in our supermarket and are also handy for making SCD confections. Here is the complete drill for making goat yogurt and pictures too: http://www.pecanbread.com/goatyogurt.html Carol F. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 18, 2006 Report Share Posted June 18, 2006 Kelli, Your message did come through the list. Here is the answer I posted to you yesterday: <<Kelli, You don't heat the yogurt.... but you do have to heat the goat MILK in the process of making yogurt. This is necessary to basically sterilize it against competing bacteria, so you can grow the " good guys " . Goat milk should not be heated beyond 185 degrees F... so I don't see how you can do that without a thermometer. The complete goat yogurt making instructions are on www.pecanbread.com . You'll see a link on the home page... just click that and scroll down. With cow milk, it's fine to just bring it to a simmer.... which would be observable... no thermometer necessary. But, I think you really must use one for goat milk. Can you borrow a thermometer from a friend or neighbor? Patti, mom to Katera heating goat yogurt I posted this yesterday and I don't know where it went because it never showed up. Anyway, I don't have a thermometer and I wanted to know if Meyenberg goat milk has to be heated. And if it does, can I heat it without a thermometer (in other words, are there tricks to knowing how to heat without the thermometer?). Thanks in advance. ) KELLI (kids SCD for year-on and off) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 18, 2006 Report Share Posted June 18, 2006 Carol! This is NOT OKAY when it comes to GOAT MILK! Bringing it to a boil/simmer is far too high a temp and damages the proteins. Goat milk should be brought to 180 degrees F.... but NO HIGHER than 185 degrees. I have just re-posted my message to Kelli that went through yesterday. Patti Re: heating goat yogurt > > I posted this yesterday and I don't know where it went because it never > showed up. > Anyway, I don't have a thermometer and I wanted to know if Meyenberg goat > milk has to be heated. And if it does, can I heat it without a thermometer > (in other words, are there tricks to knowing how to heat without the > thermometer?). > Thanks in advance. > > ) KELLI (kids SCD for year-on and off) Kelli, When the milk begins to simmer and tiny bubbles appear it's at the point were you can take it off the heat, cover it with a dish towel and cool it to prepare for adding starter. Cooking thermometers are only a few dollars in our supermarket and are also handy for making SCD confections. Here is the complete drill for making goat yogurt and pictures too: http://www.pecanbread.com/goatyogurt.html Carol F. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 18, 2006 Report Share Posted June 18, 2006 I see bubbles in the pictoral guide for making goat yogurt but they must be from stiriing. i'm starting my pot of milk up now. > Carol! This is NOT OKAY when it comes to GOAT MILK! Bringing it to a > boil/simmer is far too high a temp and damages the proteins. Goat milk > should be brought to 180 degrees F.... but NO HIGHER than 185 degrees. > > I have just re-posted my message to Kelli that went through yesterday. > > Patti > Re: heating goat yogurt > > > >> >> I posted this yesterday and I don't know where it went because it >> never >> showed up. >> Anyway, I don't have a thermometer and I wanted to know if Meyenberg >> goat >> milk has to be heated. And if it does, can I heat it without a >> thermometer >> (in other words, are there tricks to knowing how to heat without the >> thermometer?). >> Thanks in advance. >> >> ) KELLI (kids SCD for year-on and off) > > Kelli, > > When the milk begins to simmer and tiny bubbles appear it's at the > point were you can > take it off the heat, cover it with a dish towel and cool it to > prepare for adding starter. > Cooking thermometers are only a few dollars in our supermarket and > are also handy for > making SCD confections. > > Here is the complete drill for making goat yogurt and pictures too: > > http://www.pecanbread.com/goatyogurt.html > > Carol F. > > > > > > Quote Link to comment Share on other sites More sharing options...
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