Guest guest Posted February 12, 2007 Report Share Posted February 12, 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. 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...
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