Anyone have experience using this maker with raw milk? Does the temperature remain low enough (110 F) so the beneficial enzymes aren't destroyed?
1468752
Haven't tried it with raw milk. Sorry. Works well if you follow the recipes. Good luck!
1468753
I've used it with raw milk. As far as it turning it to yogurt there was no difference from the skim milk I normally use. As for various enzymes, chemicals and compounds in the yogurt I have absolutely no way of telling. That would be something, someone in a lab or a "super nerd" with a microscope would be able to tell you. I just assume any properties the milk had before it was yogurt were still there but really, "I'm just guessing and assuming".
1468754
yes it does maintain a low temp made greek yogurt from store bought milk my grandkids loved it ive not check temp also it took me 12 hours to get to desired thickness but mostly i make soy yogurt for the wife
225108
I purchased mine about 3 mo. ago. I use it daily for frothing milk and I hand wash it daily. It gets to temperatures over 150 deg. daily. The markings are as clear as new. Therefore I don't suspect any residue or toxic issues.
252399
i have used my own recipes and they work well. I have not yet used liquid milk but I think it will work fine.
1189345
Yes, I have. It works just fine. I warmed the milk because you can either froth milk using cold OR hot, depending on your preference. I LOVE this frother!!
945153
I do not boil my milk to make my yogurt. I prefer to use as many raw milk products as possible. I heat the milk to 100 to 110 never beyond that. Pour into my glass jars and I have found it works better if I preheat the unit. I can't tell anyone not to boild but for me I prefer it still in the "raw" form.
1281952
Cukture needs to be Mesophilic, this culture will propagate best at room temp 70-77 F. this culture does not need to preheat milk
2115433
Raw foodists believe that enzymes in raw foods (such as amylases, proteases, and lipases) aid digestion. Heating food above 104-120 Fahrenheit (40-49 C) degrades or destroys these enzymes in food.
1079941
I think it made for cold and hot both of temperature. I use for most of cold stuffs. I did used couple times for hot soy milk. it work pretty good. but you need to read the instruction for the hot stuff. there is not other button for the hot, there is only two switches for everything. only do it differently.
2248587
Yes, I have. Always remember to heat milk slowly...I really love this product. Bought a second for my daughter!
1788963
I tried it with cold milk, then with hot and it seemed to work better using hot milk. The only other thing I can think of is that you might be stirring yourcoffee after the milk is added. I wouldn't.
2176932
I started with 10ml-15ml and then just tested the milk to make sure it was hot enough. If it starts are room temp it may be too hot. If it started from fridge temp it should be fine.
945156
I heat the milk to 180 then let it cool to 110 before putting in the starter. I know nothing about unpasteurized milk.
1407522
The enzyme works well at about 150 and can be added at the same time ass your other grains. At higher temperatures it becomes denatured. At lower temps it works more slowly. With a lot of adjuncts, I tend to add with my malt bill. I also have added it when I pitch the yeast.
1339517
Thanks for the information. I have never used raw milk, hence my answer. THis is great info to know, in case I get to a dairy! Thanks.
945154
We use raw milk as well. I would not destroy the milk by boiling it! Have been doing it for more than a year without any problems. Yogurt is not as thick but we got use to the texture and taste. Good luck.
289827
Although I've never done so myself (because I never seem to be able to save some aside -- I want it all!!) I have read accounts somewhere of being able to do so, and because the bacilli are so potent it would make sense that it would work. I would follow the usual routine in making yogurt with a remaining sample: heat your milk to 185, allow to cool to 112-105, mix your sample in thoroughly and allow to sit or use a yogurt maker for at least 5 hours, or ideally overnight. Natren makes really good, thick, creamy, tangy, yummy yogurt!
1517264
I love this machine BUT I would not use milk in the hot shot. I believe its too hot and milk might plug up the system if not cleaned out immediately.