Guest guest Posted February 15, 2010 Report Share Posted February 15, 2010 If you don't like goat cheese, you probably won't develop a taste for it - but if you do, it takes an adjustment period. And then it tastes good. Especially when mixed with some half and half. Mara > Hey! > I made goat milk yogurt yesterday, thinking I might do better on it. > Wow! It tastes really NASTY! I don't think it cold be spoiled--it made a nice yogurt consistency. But it has an odor and taste that is barely tolerable to me. > Anyone else have this kind of reaction? (I've never tasted straight-up goat milk....so I'm ignorant of the taste of the milk itself.) > > Inquiring minds wold like to know. > > harmony > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2010 Report Share Posted February 16, 2010 thanks Mara, 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! thanks, harmony Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2010 Report Share Posted February 16, 2010 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2010 Report Share Posted February 16, 2010 I make my goat yogurt from Meyenberg fresh milk. I think the milk taste better than cow's milk. My goat yogurt tastes identical to White Mountain (cow's milk) yogurt, which btw, is fermented 24 hrs....but it has bifi in it. Claire SCD 30 days Spent 5 days in hospital lost 35 in less than 5 weeks and docs still investigating. goat milk/goat yogurt Hey! I made goat milk yogurt yesterday, thinking I might do better on it. Wow! It tastes really NASTY! I don't think it cold be spoiled--it made a nice yogurt consistency. But it has an odor and taste that is barely tolerable to me. Anyone else have this kind of reaction? (I've never tasted straight-up goat milk....so I'm ignorant of the taste of the milk itself.) Inquiring minds wold like to know. harmony Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2010 Report Share Posted February 16, 2010 thanks, Marilyn. yep I re-read and discovered that I didn't overheat the milk. I have been careful to get pastured cow's milk but didn't even think of it for the goat milk. There was only one kind available at Trader Joe's where I bought it, and I don't think it was pastured. I'll look into that now. Whole foods carries a Goat Milk that I believe is pastured. I bought some raw milk now to try. I understand that just pasteurization can alter the casein protein molecule so much that it can be hard(er) to digest. I've read that yogurt can be made with raw milk (keeping it essentially raw) by heating it only to 110 degrees. This does have the drawback of not killing the bacteria that is native to the raw milk, so my starter would have to compete with, and win out over that. The other possibility is to heat to 180 as usual, but I think that would defeat the purpose of using raw? Anyway, has anyone played around with low temp raw milk yogurt making? Results? Meantime, I guess I can look for pastured Goat milk and see if I get a yogurt result that I can eat. ahhhhhhh the yogurt blues. harmony Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2010 Report Share Posted February 16, 2010 This yogurt has a much stronger smell and flavor, almost chemical-like that is obnoxious.This is odd...for the first few months on the diet, I only used goat milk to make my yogurt, and never noticed it tasting/smelling bad. It was just super super runny. Other than that, I thought it just tasted like regular yogurt, even after now trying the yogurt made with 1/2 & 1/2. I wonder if it depends on the brand of goat milk? Peace =)Alyssa 15 yoUC April 2008, dx Sept 2008SCD June 2009 (restarted) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2010 Report Share Posted February 16, 2010 At 09:13 PM 2/16/2010, you wrote: Anyway, has anyone played around with low temp raw milk yogurt making? Results? Milk may only be used if it is fermented as SCD yogurt, turned into butter, or cheese. SCD directions call for milk used to make yogurt to be pasteurized and then cooled before adding the starter culture. After that, it is fermented for at least 24 hours. Some raw milk advocates say that true raw milk is clean, without extraneous bacteria, and that one can just add starter, and ferment it, without pasteurizing it. Back when I was beginning a raw diet for my fur kids, the Dachshund Duo, I was desperately worried about feeding them raw chicken -- salmonella! And who knows what other kind of bacteria! My vet advised me that she had never seen a healthy animal started on raw food who became ill -- in all her years of practice, only one, who was sick when the owner tried the switch, became ill. Raw milk people are doubtless right about their particular passion, and it's certain that we humans have drunk raw milk for far longer than we have drunk pasteurized. However, we who are on SCD are NOT healthy initially. And like that poor sick dog, we don't want to throw more at our systems than they are ready for. It's like the difference between cooked and raw veggies. We eliminate all but the specific bacterial strains we want from the milk we are culturing into yogurt. We starve out the bad bacteria, and introduce (through our yogurt) specific, well-studied strains which we know are beneficial. We let our system adjust to eating human style instead of rumen style. THEN, and only then, do we consider adding things. I feel that raw milk yogurt should be regarded like kefir -- a very advanced food, to be used only after significant healing has taken place. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2010 Report Share Posted February 17, 2010 Don't some people think Crohn's could be from drinking raw milk? Not sure I'd drink it now but I loved it as a kid. My brother too and he's fine. I love the goat yogurt for some reason but I'm the only one so have to make cow ;-). debbie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2010 Report Share Posted February 17, 2010 At 03:46 AM 2/17/2010, you wrote: Don't some people think Crohn's could be from drinking raw milk? Not sure I'd drink it now but I loved it as a kid. My brother too and he's fine. One theory is that it's from MAP. Elaine's primary concern was that we not introduce wild bacteria into our guts while we are healing. I love the goat yogurt for some reason but I'm the only one so have to make cow ;-). I like both cow and goat yogurt. I frequently use goat yogurt in recipes that call for buttermilk. Strangely, while I absolutely must sweeten cow yogurt, I can drink goat yogurt (which is WAY more tart) straight up. Go figure. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2010 Report Share Posted February 17, 2010 Harmony, the one time I experimented with making yogurt from raw unheated cow's milk I was sick for weeks. You have to figure that whatever stray bacteria might be in it are going to multiply when you ferment it for 24 hours. I still might try using raw milk (I only use goat's milk now) for yogurt but I definitely would heat it to 180 first, and, as you said, that would probably defeat the purpose of using raw. Debbie T (UC 29 yrs, SCD10/06, Lialda) > > thanks, Marilyn. > yep I re-read and discovered that I didn't overheat the milk. > I have been careful to get pastured cow's milk but didn't even think > of it for the goat milk. There was only one kind available at Trader > Joe's where I bought it, and I don't think it was pastured. I'll look > into that now. Whole foods carries a Goat Milk that I believe is > pastured. > > I bought some raw milk now to try. I understand that just > pasteurization can alter the casein protein molecule so much that it > can be hard(er) to digest. I've read that yogurt can be made with raw > milk (keeping it essentially raw) by heating it only to 110 degrees. > This does have the drawback of not killing the bacteria that is > native to the raw milk, so my starter would have to compete with, and > win out over that. The other possibility is to heat to 180 as usual, > but I think that would defeat the purpose of using raw? > > Anyway, has anyone played around with low temp raw milk yogurt > making? Results? > > Meantime, I guess I can look for pastured Goat milk and see if I get > a yogurt result that I can eat. > > ahhhhhhh the yogurt blues. > > harmony > Quote Link to comment Share on other sites More sharing options...
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