Re: unhomogenised, pasteurised, fullcream milk

[Guest guest]

No, that's the full cream. It should be yum. Just mix

regularly with probiotics.

And if there is separation after the yogurt process is finished,

or the cream part rises to the top or something, don't throw it

out - that just happens with full cream milk. You can mix it

back in or eat it separately as the creamy crust.

It shouldn't be harder on your stomach, AFAIK.

Mara

> Hi

>

> So I have had the worst 3 days of my yogurt making life in over a year. I have

wasted about 6 litres of milk all due to me just making silly mistakes. So I

went to the supermarket and brought the type of milk in the subject line becuase

it was the cheapest. Never used it before. Pour the milk it in the pot it has

yellow lumps in it. They melt looking like there is melted butter in the milk.

It get to 180 and it is all mixed. Cooling down and the yellow has come back. So

do I strain it before I mix in the probiotics or don't bother. Also will this

milk be harder on our stomachs.

>

> Sky

>

>

>

> ------------------------------------

>

>

[Guest guest]

Thanks Mara

To: BTVC-SCD Sent: Sat, 6 March, 2010 11:35:03 AMSubject: Re: unhomogenised, pasteurised, fullcream milk

No, that's the full cream. It should be yum. Just mixregularly with probiotics. And if there is separation after the yogurt process is finished,or the cream part rises to the top or something, don't throw itout - that just happens with full cream milk. You can mix itback in or eat it separately as the creamy crust. It shouldn't be harder on your stomach, AFAIK. MaraRecent Activity:

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[Guest guest]

At 07:21 PM 3/5/2010, you wrote:

So I have had the worst 3 days

of my yogurt making life in over a year. I have wasted about 6 litres of

milk all due to me just making silly mistakes. So I went to the

supermarket and brought the type of milk in the subject line becuase it

was the cheapest. Never used it before. Pour the milk it in the pot it

has yellow lumps in it. They melt looking like there is melted butter in

the milk. It get to 180 and it is all mixed. Cooling down and the yellow

has come back. So do I strain it before I mix in the probiotics or don't

bother. Also will this milk be harder on our stomachs.

The yellow is the cream and butterfat which separates in unhomogenized

milk.

Just ferment as usual. You can then stir the yellow butterfat back into

the yogurt after it cools. That's what I do. I find unhomogenized

milk makes really excellent yogurt.

—

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]

Thanks Marilyn, It does look really nice. Cannot wait to taste it.

Sky

The yellow is the cream and butterfat which separates in unhomogenized milk.Just ferment as usual. You can then stir the yellow butterfat back into the yogurt after it cools. That's what I do. I find unhomogenized milk makes really excellent yogurt.

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