• Easiyo packets
• Powdered milk with frozen yoghurt culture (starter) or yoghurt from previous batch
• Pasteurised Bella milk with frozen yoghurt culture or yoghurt from previous batch
Pasteurising the milk kills all the other bacteria that may compete with the yoghurt culture, but it also kills any beneficial bacteria and denatures enzymes that may help with digestion of the yoghurt. Up until recently, I had accepted that raw milk yoghurt didn’t work for me, and that at least I was getting the benefit of the yoghurt bacteria, even if I was missing out on those other bacteria and enzymes. I had actually started using milk powder again, even though we had plenty of Bella milk, just because I find that the pasteurisation was adding so much extra time to the process. I heat the milk slowly so it doesn’t stick to the bottom of the pot, and it was taking an hour to heat and an hour to cool down enough to add the culture. What a pain!
But you might have heard that process of making powdered milk causes the cholesterol to oxidise, which means its not a great thing to eat. It also contains soy lecithin as a flowing agent. I'd really rather not use powdered milk, but its just so much more convenient, and I have been hoping that the health benefits of the pro-biotic might just outweigh the negative effect of the oxidised cholesterol.
So you can see why I was hoping to find a way to make yoghurt using raw milk, it is way easier to just put the culture in the milk straight from the cow and let it ferment and make yoghurt, with no fiddly pasteurisation involved, and you get to keep all the beneficial bacteria and enzymes in the original milk.
|here's where the milk comes from...|
My previous attempts at making raw milk yoghurt had resulted in curds and whey, because the yoghurt bacteria hadn’t had a chance to multiply before the natural lactic-acid bacteria in the milk had started to grow instead. Apparently this method of inoculating with a yoghurt made from pasteurised (or powdered) milk gives the yoghurt bacteria a better start in the raw milk. The key is to keep the pasteurised yoghurt batch going at the same time, this batch will contain only the yoghurt bacteria, and not all the competing bacteria that may eventually take over if you inoculated with the raw milk yoghurt (although I am of course very tempted to try that too, I’m all for simplicity!).
|milk fresh from the cow|
Do you make yoghurt? Why not? Its so easy and there's so many different ways to make it, surely one will work for you! Get yourself a big thermos and give it a go!
PS I get my yoghurt culture from Green Living Australia, and you can also order from Cheeselinks.