Friday, October 2, 2009

Making Yogurt (video)

(If you can't see the video above, click here; if that doesn't work, then click here.)


No Lawn Sean said...

This is awesome Alex. I never knew it was so simple. Thanks for the vital info.

Alex Lewin said...

You're welcome Sean! I'm glad you liked it. If you want to see more of my videos, you can click here:

Joelle said...

Hey Alex,

Here's a question I've been noodling upon: if you make yogurt from raw milk, does the heating of the milk defeat the purpose (by killing the enzymes and bacteria) of using raw milk in the first place? I'm wondering if I should just use plain old organic milk for yogurt, and save the raw milk for unheated uses.


Alex Lewin said...

Yes, heating the milk is pretty much pasteurizing it...

There's still the homogenization issue. In fact, homogenization may be even more damaging to milk than pasteurization.

So, if you can get non-homogenized, organic milk at the store, then use that for sure. But it might be hard to find, and it might not even be any cheaper than your raw milk!

There are also folks who use raw milk, and skip the heating instead of bringing it up to 180 and then back down to 110 or whatever, they simply heat it gently to 110. Greater biodiversity in the yogurt, probably slightly higher chance of something going wrong, slightly more liquid yogurt. I tried this a while ago, early on in my yogurt-making. I should probably try it again.