I wonder if any of your readers have made yogurt using Raw Unpasteurized milk? Boiling the milk is not an option as it defeats the purpose of having Raw milk. I have tried various methods but they do not seem to work. I heated the milk to 150?F, added the culture, then reduced the temperature between 120?F and 140?F for seven hours, I got a lovely tasting cheese but no yogurt!! Looking for ideas.

Thanks

Farouk

Farouk, sorry no one has got back to you, it must be something no one has tried. Can I ask what "the point of raw milk" is ? Is there some sort of benefit/ingredient that it contains ?

Steve

Steve,

Raw milk has many nutrients that are destroyed by the heat of pasteurization. Raw milk requires care in the milking process and handling to be free of harmful bacteria and the like. Enter "Raw Milk" under Google and you will have the facts.

Sorry Steve, I had replied to Farouk's mail and posted his query in the hope that some others will reply to him.

Correspondence;

From Farouk;

I wonder if any of your readers have made yogurt using Raw Unpasteurized milk? Boiling the milk is not an option as it defeats the purpose of having Raw milk. I have tried various methods but they do not seem to work. I heated the milk to 150?F, added the culture, then reduced the temperature between 120?F and 140?F for seven hours, I got a lovely tasting cheese but no yogurt!! Looking for ideas.

Thanks,

Farouk Baxter

From Mamta;

Hello Farouk

There is an answer for you here; How to make yoghurt

I have also posted your question on forum, so you may get more replies.

You can ask questions on my forum without registering or giving any details about yourself.

Mamta

From Farouk;

Hi Mamta, Thanks, I will be watching out for replies. Here in the US we can only buy raw milk directly from certified dairies, and that too only after signing off your life. The milk costs over five times the cost of regular pasteurized homogenized store bought milk, but we see positive health benefits associated with raw milk. What is the situation in the UK?

Farouk

From Mamta

I understand Farouk, though, as a doctor, find it difficult to understand why people will risk their health, drinking unpasteurised milk. But I do respect your choices.

I have to be honest, I have not heard of anyone here choosing to drink raw milk in preference to pasteurised milk. But this does not mean that people do not. It simply means that I do not know of anyone.

Mamta

Raw milk is certainly available in UK, and in some foodie circles, has gained (a small) following.

I often prefer unpasteurised cheeses to pasteurised, so no different with milk. And if you buy the raw milk from genuinely reliable sources, no reason to assume there's much risk, milk isn't inherently such a dangerous ingredient!

For me, I am not a huge milk fan anyway, just use it as an ingredient, so it's not worth added expense of looking for raw milk, to be honest. I haven't bothered.

Kavey