yogurt

J. David Anderson said:

The temperature and duration change the percentage of bifidus and
acidophilus bacteria in the yoghurt, with acidophilus being the more
sour tasting.

Assuming those are in the culture you use. Check the package if you're
using commercial yoghurt to start homemade from, and check with your
supplier if you're using dried culture. The place I buy from uses a
number of cultures and will mix in acidophilus and/or bifidus if you
request them, but they're not normally in it.

Priscilla

Priscilla H. Ballou said:

J. David Anderson said:

Priscilla H. Ballou said:

Sherry wrote:

>"J. David Anderson" <jdavidanderson_@hotmail> wrote in message
>news:[email hidden]...
>
>
>>Making it is very simple and you can make it either normal, i.e., using
>>full fat milk, or low fat, using skim or fat reduced milk.

Or you can add cream to milk to make richer yoghurt.

Priscilla

You don't need to do that for richer yoghurt Priscilla, you can either
make up a powdered milk and use twice the recommended quantity of milk
powder, or add enough milk powder to fresh milk to make an equivalent
quantity. Once the bacteria has done its job it still tastes much the
same, fresh or powdered. I do not like the taste of reconstituted milk,
but once made into yoghurt it is hard to tell the difference.

I don't want more milk sugar, I want more fat, and the mouth-feel of
fat. I'll stick with my milk/cream mixture, thanks.

Priscilla

I agree that it tastes and "feels" better, but it get too high in
calories for the amount I consume. A litre, my average daily
consumption, of your style, made with full cream milk with a similar
quantity of cream added, would have four thousand calories. I would be
back to just a small tub per day. A litre of my yoghurt has 370
calories. Much more appropriate.

I spent weeks experimenting to get the mouth feel that you refer to in a
low cal yoghurt and have got to the stage where visitors can't tell the
difference. It does become a bit complicated though to get the real
creamy taste and feel. The yoghurt need to have sufficient gelatin to
set like a blancmange, then be whipped once cooled. It is then thick and
creamy, but still low cal.

Regards

David

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Priscilla H. Ballou said:

J. David Anderson said:

The temperature and duration change the percentage of bifidus and
acidophilus bacteria in the yoghurt, with acidophilus being the more
sour tasting.

Assuming those are in the culture you use. Check the package if you're
using commercial yoghurt to start homemade from, and check with your
supplier if you're using dried culture. The place I buy from uses a
number of cultures and will mix in acidophilus and/or bifidus if you
request them, but they're not normally in it.

Priscilla

They all have the full range of cultures, the conditions that they
ferment under determine which of the cultures grows more rapidly, which
predominates. It isn't determined by the start-up culture, it is
determined by first the temp, then the length of time. Left long enough,
the acidophilus will always predominate.

Regards

David

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"Priscilla H. Ballou" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Or you can add cream to milk to make richer yoghurt.

I was looking at the site that Amaranth suggested, and it has quite a few
different ways to make it if one doesn't have a yogurt machine. I have a
professional dehydrator that I use for my business, it has very accurate
temperature control on it...since the milk gets covered anyway (it won't
dehydrate) while it becomes yogurt I'm thinking I could just use that. At
least I'd be assured of the right temperatures.

I really can't wait to do this, all I need is some yogurt to start! 🙂

--
Sherry
360/?/195
LC since 4/4/05
My LC Journey - www.livejournal.com/users/ShrinkingSherry

x-no-archive: yes

J. David Anderson said:

They all have the full range of cultures, the conditions that they
ferment under determine which of the cultures grows more rapidly, which
predominates. It isn't determined by the start-up culture, it is
determined by first the temp, then the length of time. Left long enough,
the acidophilus will always predominate.

Regards

David

David, when I was shopping around for yogurt makers and stuff earlier, I
noticed some powdered yogurt starters and they all had differing
cultures included. I don't even think they all had acidophilus in them,
which really surprised me.

Susan

Susan said:

x-no-archive: yes

J. David Anderson said:

They all have the full range of cultures, the conditions that they
ferment under determine which of the cultures grows more rapidly,
which predominates. It isn't determined by the start-up culture, it is
determined by first the temp, then the length of time. Left long
enough, the acidophilus will always predominate.

Regards

David

David, when I was shopping around for yogurt makers and stuff earlier, I
noticed some powdered yogurt starters and they all had differing
cultures included. I don't even think they all had acidophilus in them,
which really surprised me.

It would be very unusual for a culture not to have adcidophilus, though
some of the "Pro-Biotic" cultures neglect to mention it in their lists.

I tend to use only fresh yoghurt as a starter, although there is nothing
wrong with the powdered version as an initial starter. Once you have a
plant going you just reserve some from the previous batch to start the
next. I have found that now that I have both the temperature and the
time down to exactly how I like my yoghurt, using a part of the previous
culture give a far better result. Yoghurt with keep for several weeks
when properly refrigerated, but on occasion when I have been away from
home for a few weeks and have to start fresh, the first few batches are
not up to the standard of the normal, well established plant.

If you buy a commercial dry starter, it may be optimised for a yoghurt
maker that has timing and temperature set for that particular mix of
cultures. The Australian and US palates seem to be more toward a higher
proportion of bifidus, unlike the European which is more acidophilus. It
very easy to experiment and see just how you like it.

I also make a savory yoghurt, i.e., without any sweetener or flavour,
and with a little salt added. I then add garlic or horseradish, mustard
etc., to make low cal dressings for things like coleslaw, tomato or bean
salads etc. Very tasty, and very healthy. If you want to try it before
going the trouble of making your own, just buy a plain Greek style
yoghurt and add some savory flavouring. Chopped chives, black pepper,
and garlic with some chopped sun-dried tomato and a little tomato paste
(concentrate) is very nice. Very low cal, low carb and you don't have to
be sparing with it, you can use it as a dip with celery etc.

Simply adding chicken stock powder and chopped chives to a savory
yoghurt makes a very quick and tasty dip.

There are a lot of things that you can do with it, particularly to
replace sauces, but never add it while food is cooking, it will
separate. Stir some through before serving, like adding sour cream to a
Beef Stroganoff.

For those who want to see the difference, and have a Easi-Yo maker, each
two or three hours, add more boiling water and leave it for at least
twelve hours or make it in a temp controlled container rather than the
Easi-Yo container. It will become very [censored] (sour) as the balance of
cultures changes. It really is the timing and temperature, not the
initial culture that makes the difference.

Regards

David

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"J. David Anderson" <jdavidanderson_@hotmail> wrote in message
news:[email hidden]...

Quoted message said:

I agree that it tastes and "feels" better, but it get too high in
calories for the amount I consume. A litre, my average daily
consumption, of your style, made with full cream milk with a similar
quantity of cream added, would have four thousand calories. I would be
back to just a small tub per day. A litre of my yoghurt has 370
calories. Much more appropriate.

I spent weeks experimenting to get the mouth feel that you refer to in a
low cal yoghurt and have got to the stage where visitors can't tell the
difference. It does become a bit complicated though to get the real
creamy taste and feel. The yoghurt need to have sufficient gelatin to
set like a blancmange, then be whipped once cooled. It is then thick and
creamy, but still low cal.

Wow, you've really got this down to a science...and no wonder, you eat quite
a bit. Actually, if I had my druthers, I'd probably do the same 🙂.

--
Sherry
360/?/195
LC since 4/4/05
My LC Journey - www.livejournal.com/users/ShrinkingSherry

x-no-archive: yes

J. David Anderson said:

Susan wrote:

Quoted message said:

It would be very unusual for a culture not to have adcidophilus, though
some of the "Pro-Biotic" cultures neglect to mention it in their lists.

I didn't know that.

Quoted message said:

I tend to use only fresh yoghurt as a starter, although there is nothing
wrong with the powdered version as an initial starter. Once you have a
plant going you just reserve some from the previous batch to start the
next.

That's what I always did in the past when I made yogurt. I just
happened to notice the powders online.

I have found that now that I have both the temperature and the

Quoted message said:

time down to exactly how I like my yoghurt, using a part of the previous
culture give a far better result. Yoghurt with keep for several weeks
when properly refrigerated, but on occasion when I have been away from
home for a few weeks and have to start fresh, the first few batches are
not up to the standard of the normal, well established plant.

Some of the sites I read recommended starting with a fresh starter every
other batch. Something about it weakening, I think.

Quoted message said:

If you buy a commercial dry starter, it may be optimised for a yoghurt
maker that has timing and temperature set for that particular mix of
cultures. The Australian and US palates seem to be more toward a higher
proportion of bifidus, unlike the European which is more acidophilus. It
very easy to experiment and see just how you like it.

I usually just buy a yogurt I like and use that. As to temperature, I
used to get the perfect temp by propping open the oven door with a
wooden spoon, letting the appliance bulb warm it. I'm concerned that
the size of the oven in my new house won't allow it to get warm enough,
so I'm shopping for a yogurt maker.

Quoted message said:

I also make a savory yoghurt, i.e., without any sweetener or flavour,
and with a little salt added. I then add garlic or horseradish, mustard
etc., to make low cal dressings for things like coleslaw, tomato or bean
salads etc. Very tasty, and very healthy. If you want to try it before
going the trouble of making your own, just buy a plain Greek style
yoghurt and add some savory flavouring. Chopped chives, black pepper,
and garlic with some chopped sun-dried tomato and a little tomato paste
(concentrate) is very nice. Very low cal, low carb and you don't have to
be sparing with it, you can use it as a dip with celery etc.

Sounds great!

Susan

Quoted message said:

You NEVER NEED to heat raw milk. It's healthy as it is. Raw milk is
far superior to UP or pasteurized milk. The beneficial cultures in raw
milk keep the harmful bacteria from growing. In UP and pasteurized
milk, there are no 'good' bacteria to keep the 'bad' bacteria from
growing.
It's an old wives tale that raw milk is unhealthy.
Raw milk makes the healthiest yogurt.
http://www.realmilk.com/

Susan said:

x-no-archive: yes

Quinadal said:

The problem isn't the fermentation. It's that the cultures die quickly
if you use ultra-pasteurized milk and you lose all the benefits. U-P
milk can't support life, because ALL the bacteria in it are dead. I'm
looking for raw milk to make some yogurt with.

That isn't the information contained on any of the yogurt maker web
sites. They just say that there's no need to heat the UP as hot as the
P. They say that the only bacteria you want alive in the milk is from
the yogurt starter, so that it doesn't have to compete with other
bacteria for the available lactose.

If you use raw milk, you must heat it high enough to kill its undead
organisms before you add the yogurt starter, from what I've read.

Susan

In article <[email hidden]>,

J. David Anderson' jdavidanderson_@hotmail said:

Priscilla H. Ballou said:

J. David Anderson said:

The temperature and duration change the percentage of bifidus and
acidophilus bacteria in the yoghurt, with acidophilus being the more
sour tasting.

Assuming those are in the culture you use. Check the package if you're
using commercial yoghurt to start homemade from, and check with your
supplier if you're using dried culture. The place I buy from uses a
number of cultures and will mix in acidophilus and/or bifidus if you
request them, but they're not normally in it.

They all have the full range of cultures, the conditions that they
ferment under determine which of the cultures grows more rapidly, which
predominates. It isn't determined by the start-up culture, it is
determined by first the temp, then the length of time. Left long enough,
the acidophilus will always predominate.

No, not all cultures have the same bacteria. That's why when I buy my
cultures I have to *request* acifophilus and bifidus to be mixed in.

Priscilla
--
"Inside every older person is a younger person -- wondering what
the hell happened." -- Cora Harvey Armstrong

In article <[email hidden]>,

Quinadal said:

The problem isn't the fermentation. It's that the cultures die quickly
if you use ultra-pasteurized milk and you lose all the benefits. U-P
milk can't support life, because ALL the bacteria in it are dead. I'm
looking for raw milk to make some yogurt with.

You *want* the bacteria in the milk to be dead before you put the
culture in. That's why one heats the milk and cools it before mixing in
the culture. If you don't do that, you have no clue what bugs you're
growing.

Priscilla
--
"Inside every older person is a younger person -- wondering what
the hell happened." -- Cora Harvey Armstrong

x-no-archive: yes

Quinadal said:

You NEVER NEED to heat raw milk. It's healthy as it is. Raw milk is
far superior to UP or pasteurized milk. The beneficial cultures in raw
milk keep the harmful bacteria from growing. In UP and pasteurized
milk, there are no 'good' bacteria to keep the 'bad' bacteria from
growing.
It's an old wives tale that raw milk is unhealthy.
Raw milk makes the healthiest yogurt.
http://www.realmilk.com/

I never said it was unhealthy.

I said you have to heat it in order to make yogurt.

Susan

If it's so dangerous, then how come there's any people left, since
people drank it for 1000's of years before they started pasteurizing
and damaging the milk?
I've been eating raw cheese for months now, and GUESS WHAT? I'm fine!
So stop being a brainwashed government patsy and get a clue about
what's healthy.

BlackShadow said:

On 27/5/05 8:59 AM, in article
[email hidden], "Quinadal"

Quoted message said:

You NEVER NEED to heat raw milk. It's healthy as it is. Raw milk is
far superior to UP or pasteurized milk. The beneficial cultures in raw
milk keep the harmful bacteria from growing. In UP and pasteurized
milk, there are no 'good' bacteria to keep the 'bad' bacteria from
growing.
It's an old wives tale that raw milk is unhealthy.
Raw milk makes the healthiest yogurt.
http://www.realmilk.com/

Oh God!

Another top-posting Weston Price deluded fruit cake.

Where do they find these gullible fools?

I'll bet this guy is full of conspiracy theories, knows who shot Kennedy and
who killed Marilyn Monroe.

Hey custard brain! RAW MILK IS DANGEROUS. Please go and drink a few gallons
for me, there's a good fellow.

BlackShadow

Priscilla Ballou said:

Quoted message said:

They all have the full range of cultures, the conditions that they
ferment under determine which of the cultures grows more rapidly, which
predominates. It isn't determined by the start-up culture, it is
determined by first the temp, then the length of time. Left long enough,
the acidophilus will always predominate.

No, not all cultures have the same bacteria. That's why when I buy my
cultures I have to *request* acifophilus and bifidus to be mixed in.

Priscilla

Hi Priscilla.

I am referring to using an existing commercial yoghurt as a starter.

I have yet to see one that in the western world that doesn't contain
lactobacillus acidophilus and streptococcus thermophilus, in fact if it
wasn't for the thermophilus the milk wouldn't need to be kept warm. The
most common bacteria is lactobacillus bulgaricus, but acidophilus has
better flavour to western palates and is what is used in all commercial
yoghurts that I have seen, in this country or any other western country
that I have visited.

I do not use the powdered starters but I have read the literature on
many of them and find that in some cases, particularly when being
promoted as a probiotic yoghurt, that some of the claims seem fanciful.

I have been making yoghurt for forty years, it was one of my chores as a
child. My mother and grandmother made it before me. In those days it was
a cloth covered ceramic bowl on the window sill and the flavour changed
with the seasons and the temperature. I still have not seen a outside of
Asia and North Africa that wasn't acidophilus based. The flavour is
quite distinct, you can easily tell if it acidophilus or bulgaricus, and
it must be one of the two, or it isn't yoghurt. There are some products
called yoghurt, i.e., soy based, that are not yoghurts but made to taste
and feel like them. No lactobacillus culture can grow without lactose.

If you know of a commercial yogurt that doesn't contain either of these
two cultures I would be very interested in tracking some down. I tried
some of the powdered starters a couple of years ago, but they all ended
up with a yoghurt that was either acidophilus or bulgaricus based. I
developed a feeling that the claims of other beneficial but
un-researchable cultures claimed by the manufacturer were sucker bait
for the gullible health nuts, the "probiotic can cure everything" crowd.

Just my take, please don't be offended if you are one of that crowd. 🙂

Regards

David

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J. David Anderson said:

Sherry said:

I read the recent thread about yogurt but don't quite get the thing about
something eating sugars? I love yogurt, don't know how to make it
myself as
some do...the low carb brands are rather pricey but I buy them
anyway. Do I
actually have other options? I am willing to learn to make it and can
google that, also...

Hi Sherry.

Making it is very simple and you can make it either normal, i.e., using
full fat milk, or low fat, using skim or fat reduced milk. Simply, add
small amount of starter (i.e., a few spoonfuls of existing yogurt,
either from a previous batch of your own, or a commercial product to
start with) to a quantity of milk. The milk needs to be kept warm (not
hot 98-108F) for several hours while the bacteria do their work.

The longer it is allowed to process, anything up to 24 hours, the tarter
the taste. If you like a European style yoghurt, then let it stand for
at least 10-12 hours at a higher temp, 104-108. If you like a sweeter
yoghurt, then keep the temperature to the lower end of the scale, 98-104
and only let it stand until it thickens, 4-6 hours.

An ideal place for incubating yoghurt is a hot water system storage
area. If you have a reservoir style water heater, particularly if it is
in a closet, that can often be ideal.

Another very simple method of temperature control is the heater and
thermostat sold by pet shops for reptile tanks. A small box, even one of
those light Styrofoam drink coolers sold at service stations, with the
reptile heater and thermostat will allow you to process at exactly the
temperature you like.

You can use reconstituted milk, either skim, if you are worried about
saturated fats, or full cream, just as easily as fresh milk. If you use
reconstituted milk, make it up with the required amount of water and let
it stand for a day in the refrigerator.

The milk, reconstituted or fresh, needs to be heated to about 170-180
degrees and allowed to remain in that state for 15-20 minutes. This is
NOT for pasteurising purposes, it affects the whey and makes the milk
break down in a manner that gives a thicker, tastier yoghurt. You need a
milk thermometer and a double boiler for this as the the temperature
must not be allowed to rise above the 180 level, and definitely DO NOT
BOIL. Microwaves are not very good for this as they tend to heat
unevenly, some areas boil while others remain cool. Once the milk has
been kept at 180 for the required length of time, you rapidly cool it to
about 105, you do this simply by placing the container in a sink
partially filled with cold water.

If you do not wish to go to these lengths to treat the milk, it will
still work, but give a thinner, more watery yoghurt. You can further
thicken the yoghurt by adding a few grams of gelatin to the milk before
heating it. I use about eight grams per litre. This give a very thick
and creamy yoghurt even when made with skim milk. You can use a
commercial, sugar free, diet jelly if you choose. Dust the surface of
the milk with the gelatin before heating it, to allow a few minutes for
the gelatin to soften, then mix it in with a whisk. This will flavour
the yoghurt as well as thicken it. Otherwise, add a flavouring, vanilla
extract or similar, along with Splenda, or what ever sweetener you fancy
before adding the yoghurt starter. Add the starter last, and do it by
removing a cupful of the warm milk and stirring the yoghurt through it,
then return the cupful to the milk and whisk briefly.

I eat at least a kilo a day of fresh yoghurt made with skim milk,
sometimes more, and did for the whole time I was dropping weight. There
have been reports, some quite recently, regarding the positive effects
of yoghurt on weight-loss, so even if you are dieting yoghurt does not
appear to be a bad thing. The yoghurt I make has 35 calories per hundred
grams, this is about as low in calories and carbs as a food can get and
still taste really good. 🙂

Making it this way is very inexpensive, if that is a factor, plus you
KNOW what is in it. You can use the commercial packets for yoghurt, like
Easi-Yo, but they are nearly as dear as buying the commercial product
ready made and they contain chemicals (stabilisers and preservatives)
that are not really a good thing in a healthy diet, although they are a
lot simpler to use. I probably spend, in actual preparation time, about
ten minutes a day making yoghurt. Waiting for the milk to heat and cool
of course, although not involving any work, does commit some of your time.

I have a routine where I heat the milk while doing the dishes and
tidying the kitchen after the evening meal, then fill the sink with cold
water and place the yogurt bowl in the sink to finish cooling. I leave
for a few minutes then remove it and add the flavour, sweetener, and the
starter and put it in the temp controlled cupboard to process. When I
get up in the morning I take it out of the cupboard and put it in the
refrigerator.

If you want to try it and have problems, let me know, I have been
through it all before, tried many different variations and possibly
would have an answer.

BTW, you can make the yoghurt into a very healthy and very tasty cheese
by hanging it in a cloth and letting the whey (liquid) drain out for a
few hours. You salt the yoghurt rather than flavour it if you intend to
use it for cheese. It make a sort of cottage cheese.

Regards

David

Escelent

"BlackShadow" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On 27/5/05 8:59 AM, in article
[email hidden], "Quinadal"

Quoted message said:

You NEVER NEED to heat raw milk. It's healthy as it is. Raw milk is
far superior to UP or pasteurized milk. The beneficial cultures in raw
milk keep the harmful bacteria from growing. In UP and pasteurized
milk, there are no 'good' bacteria to keep the 'bad' bacteria from
growing.
It's an old wives tale that raw milk is unhealthy.
Raw milk makes the healthiest yogurt.
http://www.realmilk.com/

Oh God!

Another top-posting Weston Price deluded fruit cake.

Where do they find these gullible fools?

I'll bet this guy is full of conspiracy theories, knows who shot Kennedy
and
who killed Marilyn Monroe.

Hey custard brain! RAW MILK IS DANGEROUS. Please go and drink a few
gallons
for me, there's a good fellow.

Actualy no its not.. I drank Raw milk for years.. My best friend is a dairy
farmer and we drank it straight out of the bulk tank that was only kept
cold.. You can actualy tell what the cows have been eating based on the
consistancy and flavor.. yummy.

Tori

--
Xavier 10/04 "Look mommy I am crawling"
Bonnie 3/02 "No Xayur thats my blankie"
349.5/327.5/135

In article <[email hidden]>,

BlackShadow said:

Tori M. said:

"BlackShadow" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On 27/5/05 8:59 AM, in article
[email hidden], "Quinadal"
<[email hidden]> wrote:

> You NEVER NEED to heat raw milk. It's healthy as it is. Raw milk is
> far superior to UP or pasteurized milk. The beneficial cultures in raw
> milk keep the harmful bacteria from growing. In UP and pasteurized
> milk, there are no 'good' bacteria to keep the 'bad' bacteria from
> growing.
> It's an old wives tale that raw milk is unhealthy.
> Raw milk makes the healthiest yogurt.
> http://www.realmilk.com/

Oh God!

Another top-posting Weston Price deluded fruit cake.

Where do they find these gullible fools?

I'll bet this guy is full of conspiracy theories, knows who shot Kennedy
and
who killed Marilyn Monroe.

Hey custard brain! RAW MILK IS DANGEROUS. Please go and drink a few
gallons
for me, there's a good fellow.

Actualy no its not.. I drank Raw milk for years.. My best friend is a dairy
farmer and we drank it straight out of the bulk tank that was only kept
cold.. You can actualy tell what the cows have been eating based on the
consistancy and flavor.. yummy.

Actually yes it is and it doesn't matter a damn how many years you drank raw
milk. It proves nothing.

It is like saying drink driving isn't dangerous. It, is, only an idiot would
claim that it isn't, but that doesn't mean that you can't get away with
drink driving for years without an accident, it just means that your risk of
an accident has increased dramatically. Same with drinking raw milk, your
risk is far greater.

Do you seriously think that governments all around the world all decided to
pass laws regarding pasteurising milk for no reason whatsoever? You can't be
that much of a simpleton. It was done for a reason, a very good reason, but
there will always be fools who think they know better. I guess you're one of
them.

BlackShadow

Kinda like eating raw eggs...... ;-)
I ate hundreds of raw eggs over several years.
Never got sick.

Finally ended up in the ER once with a Salmonella infection, but I'm
pretty sure it was from a damaged egg. I took a risk with a "suspect
egg" and paid for it.

I still eat raw eggs..........

I figured that one incident in 30 years of eating them made my chances
of a repeat pretty slim.

Cows are better cared for now than they were when those laws were first
passed. The odds of catching something from raw milk now are almost nil.
Not impossible, but the odds are with you.

BlackShadow said:

Tori M. said:

"BlackShadow" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Quoted message said:

Another top-posting Weston Price deluded fruit cake.

Where do they find these gullible fools?

I'll bet this guy is full of conspiracy theories, knows who shot Kennedy
and
who killed Marilyn Monroe.

Quoted message said:

Quoted message said:

Quoted message said:

Hey custard brain! RAW MILK IS DANGEROUS. Please go and drink a few
gallons

I came from a farm in upper Wisconsin and most of us drink milk from the
utter so-to-speak. People have drank raw milk for ever, unless you
think we have always had refrigerator and pasteurizing processes. lol

Quoted message said:

Quoted message said:

Quoted message said:

for me, there's a good fellow.

Actualy no its not.. I drank Raw milk for years.. My best friend is a dairy
farmer and we drank it straight out of the bulk tank that was only kept
cold.. You can actualy tell what the cows have been eating based on the
consistancy and flavor.. yummy.

Actually yes it is and it doesn't matter a damn how many years you drank raw
milk. It proves nothing.

Quoted message said:

It is like saying drink driving isn't dangerous. It, is, only an idiot would
claim that it isn't, but that doesn't mean that you can't get away with
drink driving for years without an accident, it just means that your risk of
an accident has increased dramatically. Same with drinking raw milk, your
risk is far greater.

Do you mean *drunk* driving or *drinking* & driving?
What a stupid reference Drinking and milk lol.

Quoted message said:

Do you seriously think that governments all around the world all decided to
pass laws regarding pasteurising milk for no reason whatsoever? You can't be
that much of a simpleton. It was done for a reason, a very good reason, but
there will always be fools who think they know better. I guess you're one of
them.

Raw milk not kept properly is dangerous and may be for those with weak
immunine systems.

pas•teur•ize

Pronunciation: pas'chu-riz

to expose (a food, as milk, cheese, yogurt, beer, or wine) to an
elevated temperature for a period of time sufficient to destroy certain
microorganisms, *as those _that can_ produce disease or cause spoilage
or undesirable fermentation of food, without radically altering taste or
quality.* Also, esp. Brit.,pas'teur•ise".

I don't see the word "Does" in there.

We pasteurize so stupid people like you can leave the milk out way to
long anyway.

Why do you think cows have more than one teat? So you can have friends
over for breakfast lol

Quoted message said:

BlackShadow

Quoted message said:

Tori

--

1 Shot, 1 Kill, No Remorse, I Decide

OIF: Operation Iraqi Freedom

OEF: Operation Enduring Freedom

BlackShadow said:

Tori M. said:

"BlackShadow" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Quoted message said:

Oh God!

Another top-posting Weston Price deluded fruit cake.

Where do they find these gullible fools?

Be sure to ask me about how we filled our freezers with beef (chicken &
pork too). Now there's something that will make you cringe. Rofl!!!!!!
I miss watching my future steaks out in the field grazing.

Quoted message said:

BlackShadow

--
1 Shot, 1 Kill, No Remorse, I Decide
OIF: Operation Iraqi Freedom
OEF: Operation Enduring Freedom

J. David Anderson said:

I tend to use only fresh yoghurt as a starter, although there is nothing
wrong with the powdered version as an initial starter. Once you have a
plant going you just reserve some from the previous batch to start the
next. I have found that now that I have both the temperature and the
time down to exactly how I like my yoghurt, using a part of the previous
culture give a far better result.

I've found this to be true was well... and wonder why?

--
Rudy - Remove the Z from my address to respond.

"It is better to die on your feet than to live on your knees!"
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