Re: raw cow milk yogurt

[Guest guest]

> I'm new to the group and must not have posted correctly yesterday; it did not

post.

>

> I noticed that the answer to Misty's question yesterday (about using raw goat

milk yogurt) was that it would be okay after being symptom-free for at least a

year. I have been without symptoms for several years (diagnosed w/celiac in

'94). So I assume the answer to my question about using raw cow milk yogurt

(heating to 110 degrees only) would be that it's okay to use. The other question

I have concerns the consistency of the yogurt--it's much more liquid than I

would like, although blending it with a pinch each of cumin, coriander and salt,

with some lemon juice makes a refreshing after-meal drink.

>

> My method is to ferment for 30hrs at 110 degrees; have tried fermenting up to

48hrs to get a firmer texture but it does not seem to make a difference. Any

suggestions? Thanks. Aldo

Goat milk tends to produce a runny yogurt - more like a drink. If you want a

thicker yogurt, for the most part

you have to add some cow's milk half and half or regular milk - but you may feel

that defeats the purpose of what

you are doing here. BTW, longer fermenting won't make it thicker, and 48 hours

is not recommended

for SCD - some good bacteria die off and some wild fermentation may occur - 30

hours is more than fine.

You could let the yogurt drip in some cheesecloth or dishtowel until it thickens

up (though with goat yogurt you tend

to lose a lot that way). Or learn to love it as is. <g>

It's also great used for tzatziki/raita dishes, mixed with cucumber and garlic

(though the garlic may depress

some of the effects of the probiotics.)

Mara

[Guest guest]

Raw milk yogurt is advanced because it can reintroduce bacteria that's living in

the milk back into your system. Which, can be a good or bad thing depending on

the bacteria.

Like Mara said, 48 hours is not recommended. I'm pretty sure that after 36

hours, the probiotics start to die. If you switch to heavy cream or even half

and half it will come out much thicker and probably won't need dripping. I've

been making my yogurt with whole milk so I drip it. I make a gallon at a time. I

take a large colander and line it with a clean cotton cloth. I put that into a

larger bowl but not so large that it hits the bottom, it needs to hang on the

edge to keep it from touching. Then I put all my yogurt in it and let it drip

overnight. Make sure you fold the towel over the top of the yogurt or it will

drip all in your fridge. The result is super thick creamy yogurt. Much thicker

than even the Greek yogurt in the store. What drips off is the whey and

galactose making it much easier for me to digest. I use the whey to make lacto

fermented mayo. You can also use it for making lacto fermented carrots and

sauerkraut (search the archives for recipes). I get about 3 - 4 cups of liquid

when I drip.

Otherwise, I find my yogurt to be a little thinner than store bought whole milk

yogurt but I think that's because they add pectin which thickens it up.

You can also try adding gelatin to make it thicker and you wouldn't have to drip

it. Though, I've never actually tried this.

Misty Kimble

CD - no meds

SCD - Jan 2008

>

> The other question I have concerns the consistency of the yogurt--it's much

more liquid than I would like, although blending it with a pinch each of cumin,

coriander and salt, with some lemon juice makes a refreshing after-meal drink.

>

> My method is to ferment for 30hrs at 110 degrees; have tried fermenting up to

48hrs to get a firmer texture but it does not seem to make a difference. Any

suggestions? Thanks. Aldo

[Guest guest]

"Like Mara said, 48 hours is not recommended. I'm pretty sure that after 36 hours, the probiotics start to die...I've been making my yogurt with whole milk so I drip it. I make a gallon at a time."

Thank you Mara and Misty. I will stick with the 30hr fermentation and try the drip method. I had not thought of making raita with the thin yogurt in addition to the lassi-like drink which needs no added liquid. Anything that allows me to continue to enjoy Indian food is a plus. Aldo