Guest guest Posted February 12, 2007 Report Share Posted February 12, 2007 Cindy, Heating only until 185 degrees is fine for your cow's milk. That's what I do. Below, I've copied the actual instructions taken directly from Elaine's website... notice it first says to heat the milk to 180 degrees. Then down below, it states that cow's milk " can tolerate " up to 212. 180 is adequate to sterilize the milk. Here's the instructions: << 1.) Put one or two liters (quarts) of milk into a clean pot and heat slowly on a medium heat until the temperature reaches 180 degrees F.* Stir the milk from time to time to keep the bottom from scorching, and again before you take a final temp reading to make sure that the entire contents have reached 180 degrees. The purpose in heating the milk to this temperature is to kill any bacteria that might be present and interfere with the yoghurt making culture. *Both cow milk and goat milk must be heated to just past 180 degrees F, in order to sterilize them. However, cow milk can tolerate temperatures up to about 212 degrees F, while goat milk is more delicate and should not be heated above 185 degrees F. >> Patti help with SCD yogurt? Anyone - I've been making the SCD yogurt from natural, pasteurized cow's milk since last April. I really like it - it's a treat for me. Recently, I was looking at the website again, and noticed that for goat's milk you take the milk only to 185 degrees, but cow's milk needs to go to 212 degrees. I had been heating the cow's milk to 185. Well, I am having the darndest time getting my cow's milk to 212! Is it because I live in Denver -- with the higher elevation? I bought a double boiler two months ago, because I was forever boiling over the milk and the pan was so nasty to clean. Maybe with the double boiler it will not be able to reach 212? Now I'm wondering if heating the milk to 212 (or close to) makes its more " potent " ? I seem to be getting more affects from the yogurt I made from milk heated to a higher temp. Any feedback would be appreciated - Cindy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 13, 2007 Report Share Posted February 13, 2007 > > Anyone - > > I've been making the SCD yogurt from natural, pasteurized cow's milk since last April. I really like it - it's a treat for me. > > Recently, I was looking at the website again, and noticed that for goat's milk you take the milk only to 185 degrees, but cow's milk needs to go to 212 degrees. I had been heating the cow's milk to 185. *Both cow milk and goat milk must be heated to just past 180 degrees F, in order to sterilize them. However, cow milk can tolerate temperatures up to about 212 degrees F, while goat milk is more delicate and should not be heated above 185 degrees F. Carol F. SCD 7 years, celiac Quote Link to comment Share on other sites More sharing options...
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