[Sca-cooks] Re: Sca-cooks Re: Raw vs. pasteurized yogurt?

[Tara Sersen Boroson]

Maggie, I should clarify.  Common recipes for yogurt involve heating the 
milk to 180-185 degrees F, then cooling it to 110 degrees before 
innoculating it.  That  partly denaturing the proteins which makes the 
yogurt smoother and firmer.  It also pasteurizes the milk, if you're 
starting with it raw; Or re-pasteurizes it, if you are using pasteurized 
milk.  (Pasteurizing is defined as holding at 145 degrees for 30 minutes 
or 161 degrees for 15 seconds.)  By raw yogurt, I mean literally raw - 
it's never heated above the 110 degrees of the yogurt maker.  You take 
the milk straight from the refrigerator to the yogurt maker (or warm it 
gently, only to 110 degrees, on the stove first.)  It tends to be 
runnier and less smooth.  Personally, I don't care for the raw yogurt, 
but I'm wondering if there's any truth to Sally Fallon's claim that it 
is the longstanding traditional way of making it.

Thanks again :)
-Magdalena vander Brugghe

-- 
Tara Sersen Boroson

'Normal' is getting dressed in clothes that you buy for work, driving through traffic in a car you are still paying for, in order to get to the job that you need so you can pay for the clothes, car, and the house that you leave empty all day in order to afford to live in it. -Ellen Goodman

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