Comments on: The Sweet Sound of Cowbells http://editor.nourishedmagazine.com.au/articles/the-sweet-sound-of-cowbells When we got married the registry wouldn't let me put Super Hero as my occupation, they put Home Duties on our marriage certificate instead. But I AM a Super Hero and my Super Hero name is...... The Nourisher. Thu, 04 Dec 2008 02:19:45 +0000 http://wordpress.org/?v=2.5.1 By: Chris http://editor.nourishedmagazine.com.au/articles/the-sweet-sound-of-cowbells#comment-11096 Chris Sat, 03 Nov 2007 18:42:29 +0000 http://editor.nourishedmagazine.com.au/articles/the-sweet-sound-of-cowbells#comment-11096 Louisa and Henriette, thank you both. I am excited to learn that I can still make firm yogurt (and possibly cheese!) without heating the milk above body temperature! And yes, body temp is definitely okay. What people have been telling me is that market cheeses labeled "raw" can still have been heated to well over body temp (but below what's considered "pasteurized"). Thanks for the good news, and the good work! I'll be following both of your blogs now... :-) Chris Louisa and Henriette, thank you both. I am excited to learn that I can still make firm yogurt (and possibly cheese!) without heating the milk above body temperature! And yes, body temp is definitely okay. What people have been telling me is that market cheeses labeled “raw” can still have been heated to well over body temp (but below what’s considered “pasteurized”).

Thanks for the good news, and the good work! I’ll be following both of your blogs now… :-)

Chris

]]> By: Louisa http://editor.nourishedmagazine.com.au/articles/the-sweet-sound-of-cowbells#comment-11043 Louisa Thu, 01 Nov 2007 19:13:51 +0000 http://editor.nourishedmagazine.com.au/articles/the-sweet-sound-of-cowbells#comment-11043 Thanks for all your great comments. I have been away on holiday for a week and I must say that the difference in my digestion is amazing. I had stomach cramps for the first time in ages last night because of eating pasteurised products again and commercial bread. Nice to get back to the raw milk diet at last. It is this one thing among many others that makes me so pleased to get back home! Chris - I think, though I am not sure, that heating milk to body temperature is OK - after all, it was in the cow at this temperature for a while and came out pretty good! If you see a french cheese, look for "au lait cru", which means made with raw milk, but I have to say that the cheese I buy from the fruitiere has no such label. Another thing to look for is the word A.O.C. which is a high standard production label and if it is Reblochon, then it should be raw milk. Its a difficult one - another thing to do is smell it if you can, if it smells of 'cow', then it is raw: pasteurizing kind of deodarizes it and kills all that lovely cow smell. If it is a good shop, you should be able to smell and taste the cheese before buying. No one in France would be expected to buy cheese without tasting it first. Yoghurt can be made by heating and not heating - but here, all yoghurt and creme fraicheand fromage frais is heated and then cultures are added back to allow fermenting to sour the milk. I would continue eating good quality pasteurised yoghurt if I were you. I believe it is still very beneficial. Or buy a yoghurt maker and make your own at home. I will post a link to yoghurt recipes soon - or ask Henriette, thanks, Louisa (a.k.a. Beatrix) Thanks for all your great comments. I have been away on holiday for a week and I must say that the difference in my digestion is amazing. I had stomach cramps for the first time in ages last night because of eating pasteurised products again and commercial bread. Nice to get back to the raw milk diet at last. It is this one thing among many others that makes me so pleased to get back home!
Chris - I think, though I am not sure, that heating milk to body temperature is OK - after all, it was in the cow at this temperature for a while and came out pretty good! If you see a french cheese, look for “au lait cru”, which means made with raw milk, but I have to say that the cheese I buy from the fruitiere has no such label. Another thing to look for is the word A.O.C. which is a high standard production label and if it is Reblochon, then it should be raw milk. Its a difficult one - another thing to do is smell it if you can, if it smells of ‘cow’, then it is raw: pasteurizing kind of deodarizes it and kills all that lovely cow smell. If it is a good shop, you should be able to smell and taste the cheese before buying. No one in France would be expected to buy cheese without tasting it first.
Yoghurt can be made by heating and not heating - but here, all yoghurt and creme fraicheand fromage frais is heated and then cultures are added back to allow fermenting to sour the milk. I would continue eating good quality pasteurised yoghurt if I were you. I believe it is still very beneficial. Or buy a yoghurt maker and make your own at home. I will post a link to yoghurt recipes soon - or ask Henriette,
thanks,
Louisa (a.k.a. Beatrix)

]]> By: Henriette http://editor.nourishedmagazine.com.au/articles/the-sweet-sound-of-cowbells#comment-10978 Henriette Tue, 30 Oct 2007 08:36:16 +0000 http://editor.nourishedmagazine.com.au/articles/the-sweet-sound-of-cowbells#comment-10978 I never heat my milk more than to bloodwarm/ 37 C when I make yoghurt - It takes a little longer to ger firm - but thats it ! I never heat my milk more than to bloodwarm/ 37 C when I make yoghurt
- It takes a little longer to ger firm - but thats it !

]]> By: Chris http://editor.nourishedmagazine.com.au/articles/the-sweet-sound-of-cowbells#comment-10958 Chris Sun, 28 Oct 2007 22:49:23 +0000 http://editor.nourishedmagazine.com.au/articles/the-sweet-sound-of-cowbells#comment-10958 Louisa, thank you so much for your beautiful post, though it does make me a little weepy that I'm not similarly situated, and that so few of us are today. Maybe we can still change that. But I have a question -- I love the Reblochon (and something else called Fromage de Savoie), which I can buy in the stores here in northern California, and which are labeled "raw milk cheese" -- but since I've been on raw milk (and other animal foods too), I've been concerned by rumors that "raw milk" cheeses are often made by heating the milk before culturing -- not to the degree of pasteurization, but still well over body temperature. Do you know that the Reblochon cheese is really raw? Is it heated? (And/or other Savoie cheeses.) And in the same sort of vein, all the yoghurt recipes I can find also indicate you must heat the milk first, before culturing, or it will never become firm. I have heard that only kefirs (liquid fermented milk) can be made without heating -- very disappointing as I love yoghurt!! If you have a way of making truly raw yoghurt, I would love to hear it. Thank you so much and bless you for your work! You are in paradise as far as I'm concerned. :-) Louisa, thank you so much for your beautiful post, though it does make me a little weepy that I’m not similarly situated, and that so few of us are today. Maybe we can still change that.

But I have a question — I love the Reblochon (and something else called Fromage de Savoie), which I can buy in the stores here in northern California, and which are labeled “raw milk cheese” — but since I’ve been on raw milk (and other animal foods too), I’ve been concerned by rumors that “raw milk” cheeses are often made by heating the milk before culturing — not to the degree of pasteurization, but still well over body temperature. Do you know that the Reblochon cheese is really raw? Is it heated? (And/or other Savoie cheeses.)

And in the same sort of vein, all the yoghurt recipes I can find also indicate you must heat the milk first, before culturing, or it will never become firm. I have heard that only kefirs (liquid fermented milk) can be made without heating — very disappointing as I love yoghurt!!

If you have a way of making truly raw yoghurt, I would love to hear it. Thank you so much and bless you for your work! You are in paradise as far as I’m concerned. :-)

]]> By: Luke http://editor.nourishedmagazine.com.au/articles/the-sweet-sound-of-cowbells#comment-10917 Luke Sat, 27 Oct 2007 03:58:06 +0000 http://editor.nourishedmagazine.com.au/articles/the-sweet-sound-of-cowbells#comment-10917 Wow what a great blog - so great to hear stories from this area - my Mum is originally from the Haute Savoie region and most of her side of the family still live there. I have been there myself and can testify to the incredible food produced in the region. Don't get me started about a big slice of la tomme de Savoie! Wow what a great blog - so great to hear stories from this area - my Mum is originally from the Haute Savoie region and most of her side of the family still live there. I have been there myself and can testify to the incredible food produced in the region. Don’t get me started about a big slice of la tomme de Savoie!

]]> By: Henriette http://editor.nourishedmagazine.com.au/articles/the-sweet-sound-of-cowbells#comment-10913 Henriette Fri, 26 Oct 2007 17:24:51 +0000 http://editor.nourishedmagazine.com.au/articles/the-sweet-sound-of-cowbells#comment-10913 Boy I´m soooooo jealous - what a wonderfull place to live. Look foreward to see your next blogs Boy I´m soooooo jealous - what a wonderfull place to live.
Look foreward to see your next blogs

]]> By: Marie http://editor.nourishedmagazine.com.au/articles/the-sweet-sound-of-cowbells#comment-10911 Marie Fri, 26 Oct 2007 13:23:40 +0000 http://editor.nourishedmagazine.com.au/articles/the-sweet-sound-of-cowbells#comment-10911 A few years ago, I visited Chamonix and ate some Reblochon. It was delicious! I had never heard of it before but just asked for the local cheese. Little did I know it was a raw milk cheese, but it did have an amazing effect on my digestion. Very easy to digest with a very short transit time! It is a beautiful area you live in, although I was one of those tourists we were there in May and did a lot of walking. Maybe one day I will go back. A few years ago, I visited Chamonix and ate some Reblochon. It was delicious! I had never heard of it before but just asked for the local cheese. Little did I know it was a raw milk cheese, but it did have an amazing effect on my digestion. Very easy to digest with a very short transit time!

It is a beautiful area you live in, although I was one of those tourists we were there in May and did a lot of walking. Maybe one day I will go back.

]]>