ktgrok Posted January 7, 2011 Share Posted January 7, 2011 I bought my first gallon of raw milk today:) I drove about 40 minutes to a lovely lady's house. I got to pet the cows and everything!!!! The milk I got is from a Guernsey cow. I'm hoping my son, who was allergic to milk as a child, will be able to tolerate this milk. However, I have a question. I like making yogurt and planned on making yogurt with this milk and having my son try a small amount, as yogurt is the most digestible form of milk. Well, the problem is that I'm reading that heating the milk to 180 F like I normally do will kill all the beneficial enzymes in the raw milk. But I'm also reading that if I don't heat it that high the live enzymes will work against the starter culture and will leave me with weird, runny, fairly gross yogurt. No one will want to eat that! So, WWYD? If I heat it up am I losing ALL of the benefits? I mean, if it totally ruins it then I might as well keep making my yogurt with store bought, pasturized milk! Although, I guess there is still the benefit of it not being homogenized, plus the milk is likely to have the A2 Casein protein because of the breed of cow. Hmm....I'm leaning towards heating it. Quote Link to comment Share on other sites More sharing options...
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