Guest guest Posted February 12, 2010 Report Share Posted February 12, 2010 You didn't use raw milk, did you? Are we not allowed to use raw milk? I was planning on doing that at some point. Thanks! My yogurt is particularly thick, and has a good flavor, but it's texture is a little odd. It's sort of slimy, forming long strands whenever you pull a spoonful away from it. Any ideas as to how to fix that in future batches?How very odd. I don't think I've ever seen that. Hmm, I think I'd go with Mara. Have you poked it? Is it alive?Well, actually, yes, it should be alive.... all the good bacteria and everything. But I wouldn't expect it to be slimy. Did you put anything in other than the pasteurized, cooled milk and the yogurt starter? What was the sell-by date on your milk? — 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 12, 2010 Report Share Posted February 12, 2010 At 03:27 PM 2/12/2010, you wrote: Are we not allowed to use raw milk? I was planning on doing that at some point. I do believe that there's a great deal of benefit to be gained from raw milk, but NOT at the beginning of the diet. Back when I was beginning a raw diet for my fur kids, 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. By pasteurizing the milk, 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. My suspicion is 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...
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