28
Apr
Eventually the starter culture will weaken and die. For the most part these bacteria are benign or even beneficial but it can also be a source of pathogenic bacteria that cause serious food borne illnesses 1.
Cooking utensil to skim the skin of the milk a fork works perfectly well for this but some of us possibly could just be reaching in and plucking the skin off with our fingertips.
Yogurt from raw milk. Raw milk yogurt also tends to be richer and have a more diverse array of bacteria than yogurt made from pasteurized milk. Bacteria and raw milk yogurt. Raw milk is naturally rich in bacteria with some samples containing hundreds of varieties.
For the most part these bacteria are benign or even beneficial but it can also be a source of pathogenic bacteria that cause serious food borne illnesses 1. Special considerations when making raw milk yogurt. Making yogurt with raw milk differs from using pasteurized milk and several factors should be considered.
Perpetuation of the culture. Some varieties of yogurt starter direct set are meant to be used once while others heirloom are meant to be perpetuated from batch to batch. If using a perpetuating yogurt culture it is necessary to first make a pasteurized mother culture to inoculate each batch of raw milk yogurt to keep your yogurt.
Raw milk has not been heat treated and therefore still contains its own bacteria those bacteria can and will compete with the bacteria inside the yogurt cultures. Eventually the starter culture will weaken and die. I usually culture my raw milk yogurt for at least 12 hours.
Of course there are lots of other ways to keep yogurt warm like in the oven with a pilot light in a crock pot or even in a warm car. Just remember it needs to be somewhere between 98 110 degrees to culture properly. Too cold means the cultures won t take.
Cooking utensil to skim the skin of the milk a fork works perfectly well for this but some of us possibly could just be reaching in and plucking the skin off with our fingertips. Shhhhh yogurt cultures huge selection of yogurt cultures here. Ultimately making raw milk yogurt isn t any harder in theory or practice than making pasteurized milk yogurt but the results are impeded by the raw milk bacteria itself darn little healthy buggers getting in the way of progress.
The probiotics already present in raw milk compete with those trying to culture and grow to make yogurt and that battle means a few things for the yogurt maker. Euro cuisine ym80 yogurt maker. Add the milk and gelatin to a saucepan.
Gently heat until the milk reaches 110 degrees. I usually stop at 105 because my thermometer will go up to 110 from residual heat. Do not go over 110.
See notes below stir to fully incorporate the gelatin. This is for raw milk yogurt. First let s talk a little about the basics of raw cow s milk yogurt.
By adding a yogurt culture to warm milk you can easily create yogurt. During the slow warm fermentation period the bacteria in the culture go to work on the milk breaking down the lactose sugar and casein protein creating the wonderful byproduct lactic acid. 8 cups milk preferably raw whole milk 4 tbsp yogurt starter.
Heat the milk in a stainless steel pan on the stove over medium heat until it reaches 180 f. Pour heated milk into clean canning jars and cool either by sitting on the counter or in a cool water bath until the temperature drops to 115 f.