Guest guest Posted August 28, 2006 Report Share Posted August 28, 2006 Jeni Lynn, We kinda have to ignore the instructions that come with our yogurt makers. 180 is the temp to bring goat's milk to. That's enough to fully pasteurize and sterilize it for yogurt making, even if you're starting with raw milk. I like to hold the milk there for two full minutes... but that's just what I do. The SCD protocol just says to bring it up to that temp... then cool, add starter and ferment. With cow's milk, it's also *okay* to stop at 180.... but it won't hurt it to bring it all the way to a boil. Many people go with the " boiling point " method, because you don't really need to use a thermometer... you just watch the milk. Goat milk proteins can be damaged at the higher temp, so you need to use a thermometer and stop at 180. Patti goat milk yogurt? Does anyone here use raw goat's milk for their yogurt? I have a Euro Cuisine yogurt maker from the GI Prohealth website. The instruction booklet states that fresh milk must be boiled, but my goat yogurt does not boil at 180*. Do I boil it? Do I keep it at 180*? Jeni Lynn Recent Activity a.. 20New Members Visit Your Group Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 29, 2006 Report Share Posted August 29, 2006 Thank you, Patti! This was very helpful, informative, and direct. All things that I appreciate in an answer. Jeni Lynn mom to Margeaux, 6 yr. (ADD, gastrointestinal problems, heavy metal toxicity) , 4 yr. (risk for ADD, gastrointestinal problems, heavy metal toxicity) Elle, 23 mo. (gastrointestinal problems, heavy metal toxicity . . . no more risk for autism, no more eczema . . . hooray!) SCD 8 months Quote Link to comment Share on other sites More sharing options...
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