I've ordered a yogurt maker off the internet and am looking forward to making some yogurt! I've read that it is dangerous to use raw milk in the yogurt because that milk isn't pasteurized. This doesn't make sense to me because pasteurization is heating the milk. When making yogurt, you're supposed to bring the milk to a high temperature, basically a boil before putting in the yogurt culture and letting it do its thing. Wouldn't heating the milk that much pasteurize the milk? In that sense then, isn't all yogurt made with pasteurized milk and when you use pasteurized milk to make yogurt, you basically have pasteurized it twice? I am not sure what the deal with this debate is since unless you are not heating your milk very much before making yogurt, there shouldn't be a huge difference between raw milk yogurt and pasteurized milk yogurt. But then I haven't actually made any yet so clearly I could be totally wrong about that, it's just that logically I don't understand why this debate exists... Anyone else here made/make yogurt and have something about it they'd like to share?
When you make yogurt, you should be pasteurizing it in the process. That said, since you're pasteurizing it anyway, why not just use pasteurized milk instead of raw milk?
Not sure if raw milk makes a difference but homemade yogurt is much better for you than store bought if you have issues with complex carbohydrates which people with Krohns or IBS have. Cook it for 24 hrs. Most store bought yogurt contains added complex carbohydrates. Home made won't. I made Ranch Dressing from homemade yogurt and it was amazingly good.
I could be wrong but I think that the more you cook milk, the worse it gets? That applies to a lot of foods after the initial bacteria-killing point has been reached. If you denature pasteurized milk, you've basically cooked the milk twice now right? I will surely try it with normal milk at some point though and see if I notice a difference.
The idea is that you don't use actual milk, and instead use the legal fake processed (*)(*)(*)(*), because an infinitesimal percentage of real milk has TB in it. Don't worry about it. Raw milk tastes miles ahead of the fake state-mandated stuff, and the risk is extremely minimal. If you can, get your raw milk from a reputable source.
Yes, but between the time the milk came out of the cow to the time you finally boiled it, the milk has been sitting around a long time. That potentially could give bacteria a long time to grow. Once they have had time to grow, the possibility that some of them may survive the boiling process is much greater. I believe fresh raw milk is perfectly healthy, as long as it does not come from one of those large dirty factory farms. But if you are making yogurt, you do take some risk if you are using milk that has been sitting around for a while. Unless you want to get the milk directly from the cow and make the yogurt the same day.
