Having made quite a bit of yogurt from raw cow's milk, I wonder if the 
breastmilk yogurt came out watery because it did not incubate long enough?  When I 
do the yogurt with cow's milk I need to let it incubate about 16 hours to get 
it thick enough for my liking.  If that is not the problem perhaps pasteurizing 
the breastmilk before adding the starter?  Although that really takes away 
some of the benefits, if the antibodies are killing off the culture it would be 
the only way.

Jennifer Stevens, RN

In a message dated 11/3/2006 11:05:36 AM Eastern Standard Time, 
[log in to unmask] writes:
# A mom has just asked me if she can make yogurt with her breastmilk.
I know, after reading Fiona Giles=B4 book "Fresh Milk" that ice cream
can be made, but I don=B4t know about yogurt. I suggested she use
kephir, which is what I use (adding cow=B4s milk to it, cow milk yogurt
is made). #


I tried that about four years ago, and it didn't really work out :) .
The result was not thick (it was very watery), and the structure was
not smooth but more like thin slimy clumps here and there ;) . I
thought the antimicrobial properties in fresh human milk prevented the
yogurt bacteria from working like they should have.

Sanna-Mari
bf support group leader / Imetyksen tuki ry
Finland, Scandinavia

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