I want to make Raw Milk yogurt by the Viili culture starter from Cultures for Health, but it says if using Raw Milk, that it has to be heated to 160 degrees and cooled, before using it to make yogurt. Isn't the point of using Raw Milk not to heat it and ruin the vitamins? Would cooking it to this temperature basically make it pointless to use Raw Milk or is this temperature low enough to keep the vitamins intact? Also what are we supposed to do, hold a thermometer in it until it's done heating?
**EDIT I also want to buy kefir, but kefir needs to be made every single day to keep. Do I have to make the yogurt every day too? It'd be hard to have kefir AND yogurt everyday (even though I'm sure it's tasty haha) Or how do you guys do this so that it doesn't go bad?
I make Kefir and yoghurt. With regards to Kefir, I do exactly the same as andrew, except it'll be in the fridge if im away that long
when making yoghurt you have to heat the raw milk to high temperatures first. I dont think you can make raw milk yoghurt just by warming it. I have tried it and it never sets, but just curdles into a runny mess.
I heat the milk to 80C continuously stirring on the stove and then let cool. You will notice the milk is now much sweeter to the taste (its not the same as pasteurization which I think is about 70C and very quick). I am no food scientist but it seems the proteins or sugars are transformed and this is why that step is vital to yoghurt making.
I highly doubt you are ruining the vitamins by heating in. The vitamins are dissolved in the fat and the culture will making its own B vitamins and enzymes when setting the yoghurt (correct me if i' wrong)
I just culture it in a clean Mason jar at room temperature. It works. I have been doing it this way for more than a year.
I'm using the Viili from Cultures for Health also.
Check out the Wikipedia page on fermented milk products:
All the ones called mesophilic (including Viili and Matsoni) will culture at room temperature; the thermophilic ones need to be heated.
You do not need to culture every other day. The cultures will keep for weeks. However if you are going to do this a lot, then it helps to keep an extra, known pure, culture.
From what I understand at 118 degrees the enzymes and the beneficial bacteria in the milk will be destroyed. So as long as you keep it under that your okay, you'll still have all the wonderful stuff that you get when you consume the milk cold.
I use the matsoni culture for yoghurt; it cultures at room temperature and is easy to use.
And kefir DOESNT need to be cultured every day. I often leave mine for two or three weeks when I go away. When I come back, I just strain it (metal sieve, metal spoon!) rinse the "grains" in tap water, put in clean jar and fill up with milk. By the next day, it has formed kefir. I actually find it to be very forgiving and long lived. I do like it best when it has been allowed to ferment (or whatever it is doing) for two days - more developed sort of flavour, and I can't help feeling that it must have a greater amount of bacteria etc in it!
I have never heated the milk up.....
I always scald my milk and cool it in the refrigerator before adding my culture. I think this is a sanitizing step to kill off competing or toxic bacteria such as E. coli. I think the culture would probably thrive in any lukewarm milk but I'm uneasy resorting to Paleolithic sanitation.
The old Salton yogurt maker I use came with a combination thermometer and dipper spoon.
The frequency at which you make kefir depends on temperature. During summer I have to attend to my kefir daily. During the winter it's every other day or every two days. Some people maintain a slow, steady fermentation in the fridge.
Kefir takes very little work. Just strain the grains, return them to the same jar (I swap out for a clean jar weekly), then wash the strainer and spatula. Five minutes, tops.
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