Re: Cow vs Goat Yogart

[Guest guest]

>

> I have been reading the posts concerning the different temperatures

> for cool down before adding the starter for yogarts. I read the post

> about there being a different heat up temperature for goat vs. cow

> milk. I must have missed this. Could someone please clear this up

> for me. For goat yogart, what temperature must the milk be heated to

> and is it differnent from cow milk.

>

> Thanks,

> Myra

>

It confused me at first and since I must have been the last to learn. let me be

the first to

respond.

The boiling point of liquid is 212 degrees Farenheit.

However, we do not need to bring milk for yogurt up there just to the simmering

point.

Since goat milk is very delicate, we do not bring it beyond 180-185 degrees.

This is

sufficient to pasteurize it and eliminate bad bacteria.

It is only necessary to bring cow's milk to the simmering point too. Elaine

states this on

page 157, edition 10 of BTVC. If by accident, the temperature goes a little

higher it won't

damage the milk as it would goat's milk.

Pictorial and detailed instructions for making goat yogurt are here:

http://www.pecanbread.com/goatyogurt.html

Carol F.

[Guest guest]

Myra,

The only difference is that goat milk proteins are damaged if taken above 185

degrees F, so we stop there for goat milk. So, important to use a thermometer

and monitor the temp closely.

Cow milk can stand up to hotter temps (up to the boiling point) but does not

*need* to be heated beyond 185.

Patti

Cow vs Goat Yogart

I have been reading the posts concerning the different temperatures

for cool down before adding the starter for yogarts. I read the post

about there being a different heat up temperature for goat vs. cow

milk. I must have missed this. Could someone please clear this up

for me. For goat yogart, what temperature must the milk be heated to

and is it differnent from cow milk.

Thanks,

Myra