Re: Re: goat milk/goat yogurt

[Guest guest]

I had a source of African Nubian goat's milk that was wonderful until my friend moved away. I've never tasted goat milk that good. Since they've moved I've been using Meyenberg. If you can find a source of African Nubian goat milk, that is the one to get!

Claire

SCD 30 days

Re: Re: goat milk/goat yogurt

At 11:20 AM 2/16/2010, you wrote:

I've eaten goat cheese, at least

the soft stuff that comes in a log shape, with relish. This yogurt has a

much stronger smell and flavor, almost chemical-like that is obnoxious. I

read that goat milk is more delicate than cow's milk and should be heated

only to 165 degrees before cooling to make yogurt. When I tested the milk

I was heating, it was already at 185 degrees. Oops! Could that possibly

have affected the yogurt in some way that allowed the wrong microbes in,

and thus account for the taste, or do you think that what I'm describing

is normal. sheesh! It's hard to describe a smell in a food that is so

different

than anything else I know of!

Which brand of goat's milk did you use?

When I was able to get pastured goat's milk from a local herd, it was

nothing like what you describe. It was tart, yes, because SCD yogurt is

tart. But not obnoxious. I could never understand why people

complained.

Unfortunately, I lost my access to the pastured goat's milk (the lady

sold her goat herd and went into cat herding... really! She became a cat

show judge!). Then I started using Meyenberg goat's milk, and that has a

profoundly stronger taste and smell. THEN I understood!

The kind of goat your milk comes from can have a big effect on the taste

and smell of the yogurt. I have a list somewhere on goat types, but I

can't find it at the moment.

It's actually 180F for goat's milk. And no, you wouldn't have let the

wrong microbes in, but there might have been some damage to the milk

proteins.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

I've heard it could have something to do with what they've eaten and/or if they're kidding. I've never liked goat cheese by itself - I've tasted the samples of goat cheese at Whole Foods. To me, it tastes the same way a goat smells. :-)

To: BTVC-SCD Sent: Tue, February 16, 2010 4:56:14 PMSubject: Re: Re: goat milk/goat yogurt

I had a source of African Nubian goat's milk that was wonderful until my friend moved away. I've never tasted goat milk that good. Since they've moved I've been using Meyenberg. If you can find a source of African Nubian goat milk, that is the one to get!ClaireSCD 30 days

Re: Re: goat milk/goat yogurt

At 11:20 AM 2/16/2010, you wrote:

I've eaten goat cheese, at least the soft stuff that comes in a log shape, with relish. This yogurt has a much stronger smell and flavor, almost chemical-like that is obnoxious. I read that goat milk is more delicate than cow's milk and should be heated only to 165 degrees before cooling to make yogurt. When I tested the milk I was heating, it was already at 185 degrees. Oops! Could that possibly have affected the yogurt in some way that allowed the wrong microbes in, and thus account for the taste, or do you think that what I'm describing is normal. sheesh! It's hard to describe a smell in a food that is so different than anything else I know of!Which brand of goat's milk did you use?When I was able to get pastured goat's milk from a local herd, it was nothing like what you describe. It was tart, yes, because SCD yogurt is tart. But not obnoxious. I could never understand why people

complained.Unfortunately, I lost my access to the pastured goat's milk (the lady sold her goat herd and went into cat herding... really! She became a cat show judge!). Then I started using Meyenberg goat's milk, and that has a profoundly stronger taste and smell. THEN I understood!The kind of goat your milk comes from can have a big effect on the taste and smell of the yogurt. I have a list somewhere on goat types, but I can't find it at the moment.It's actually 180F for goat's milk. And no, you wouldn't have let the wrong microbes in, but there might have been some damage to the milk proteins.

— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund