Help Jogeephus

[chippie]

There is a difference between pasteurized and ultra pasteurized. It is not supposed to affect the nutritional value.

In pasteurization, milk is heated to a temperature of 161°F for 15–20 seconds, then quickly chilled to 40°F or lower. The target temperature for pasteurization is below the boiling point of milk because milk will curdle if it boils.

The label “ultra pasteurized” also appears frequently in the dairy aisle, primarily on cartons of heavy cream and half and half. These products are subject to an ultra high temperature (UHT) pasteurization process where they are heated to at least 275°F for a very short period of time. Ultra pasteurized dairy products (the process is used for many products, including juices, etc.) have a much longer shelf life than their pasteurized counterparts because the process eliminates a much larger percentage of bacteria than regular pasteurization does.

 

[Jogeephus]

Thanks for the info Chippie. I don't really understand why it won't work but have been told it won't work for some reason. I guess I should have asked why. Have you ever heard of vaccum pasteurization? Fella was talking about this the other day regarding orange juice. Said by putting it in a vaccum it will boil at a lower temperature and in doing it this way you can pasteurize at a lower temperature. I think the ultra stuff with its higher heat reduces what they call the cream line which may be what affects the yogurt formation. Don't know but it makes sense.

 

[suzorse]

Jo I am permited threw the state, with a small herd exemption, means I can only sell milk from 3 cows, and my SPC and coli and SCC have to be lower than a dairy selling milk for pasturation
here is the link for rules, I also have to do yearly TB testing just like the dairys
http://www.agri.idaho.gov/Categories/An ... awMilk.php
Suzanne

 

[I luv herfrds]

Did not set here. Guess it needed to be in a warmer place then we got here.
It was going good until the final step of setting it a warm place. Our house is not very warm. Got home from work and discovered it was only 60 degrees.

 

[Jogeephus]

Jo I am permited threw the state, with a small herd exemption, means I can only sell milk from 3 cows, and my SPC and coli and SCC have to be lower than a dairy selling milk for pasturation
here is the link for rules, I also have to do yearly TB testing just like the dairys
http://www.agri.idaho.gov/Categories/An ... awMilk.php
Suzanne

Is this sortof like the Cottage exemptions? Georgia has implemented some of these rules to a small degree but I think with milk they will still throw you in jail even if you claim to be selling it as pet food. As anal as some of the european countries can be I like the way they have rules exempting things which can be classed as traditional foods or methods. I think there should be one set of standards for someone dealing in truckloads of food going all over the country but I believe another set should be allowed for those small local producers. With local sales, I think the word of mouth would insure you had a decent product.

 

[chippie]

Did not set here. Guess it needed to be in a warmer place then we got here.
It was going good until the final step of setting it a warm place. Our house is not very warm. Got home from work and discovered it was only 60 degrees.

You might want to buy a yogurt maker. The maintaining an even warm temperature is very important. I had an old Salton years ago that I used all of the time. It was lost in a move. Sears has several sizes. Mine was the type that used several jars at a time. Cost is around $26. or if you want to make a large batch, Sears carries a 2 quart one plus sells extra jars for the small unit:

http://tinyurl.com/sears-yogurt-maker

 

[I luv herfrds]

Was thinking of that chippie.
Read another recipe where they used a heating pad under the pot to keep it warm.

 

[Jogeephus]

You could wrap it in an electric blanket. If you have gas, you can stick it in a gas oven with the pilot light on. Its really easy to do but you do have to follow a few simple rules to a T. Just imagine you are cultruing a bacteria which you are. And keep in mind you will be culturing both good and bad bacteria hence the steps I outliined.

 

[I luv herfrds]

I got batch number 2 wrapped up in a heating pad right now Jo.
I do wonder if my store yogurt does have the live culture. All the flavored ones had it listed by the same maker. If that is the problem I am going to get some different yogurt tomorrow. Only had 2 different ones to pick from.

 

[chippie]

It should say on the container if it contains live cultures. Look for the plain yogurt. What brands are available for you?
If you can not find anything, google Yogurt Starter. It is available online.

 

[I luv herfrds]

Chippie the only plain at the store was Western Familys. Yoplait is also there, but no plain all flavored. Should see what happens by 9pm tonight.
Going to a speciality store tomorrow. They have a HUGE selection of different yogurts. Should find something there. Going to see if they have some rennet for making cheese.
I still have 6 gallons of older milk and I hate dumping it.

 

[chippie]

I order my cheese making supplies online: http://www.austinhomebrew.com/index.php?cPath=178_361 This is a reliable company. A friend who lives in Austin told me about it. She makes a lot of soft and hard cheese. She has the coolest set up. They are milking 8 cows.

I can find the ingredients if I drive into Houston, but it is cheaper for me to order online. I don't waste a day fighting Houston traffic and the shipping is not much more than the fuel cost.

The mozzarella kit is great. You make it in the microwave.

[youtube]5odBodQ0pZM[/youtube]

 

[I luv herfrds]

I GOT YOGURT!!!! :banana: :banana: :banana: :banana: :banana:

Just changed the recipe Jo gave me to a similar one. Instead of 2T yogurt to the gallon I added 8T instead.
Nice tangy flavor to it.

thanks Chippie. If this store does not have it I will order it online. This little store is so funny they grind their own sasauges and salami and smoke some of their own stuff too. Also they get lots of local produce too.

 

[Jogeephus]

Nothing to it is it?