Something I've been wondering, is there still a benefit to using raw cream in hot coffee? I checked with a thermometer and the coffee starts out around 170F when I put the cream in, but sometimes I microwave it back up to 180F.
Both are organic, mostly grass fed, unhomogenized, high butterfat, and relatively local.
I would assume that for any extended cooking, there's not much point in using raw dairy. But a few tablespoons in hot coffee?
Organic Pastures is substantially more expensive so I'm trying to use it where it counts most.
asked bystephthegeek (2007)
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on May 06, 2011
at 05:28 PM
To get the enzyme effect that most people look for with raw milk, you need to drink it fresh and cold. As the other poster noted, once you heat it above about 150F, you start to kill off all of the enzymes.
A rule of thumb is that if you stick your finger into a liquid and it feels noticeably hot, like you can't keep your finger in there for more than a second or two, it is at the temp that will kill enzymes, something like 125F give or take.
This is one of the reasons that it is hard to make yogurt or kefir out of raw milk while still retaining the enyzmes, usually you need to heat milk up to around 160F to denature the protiens which will allow for a smooth and creamy yogurt. If you don't do this, it clumps up and separates like cottage cheese. Probably better for you but not as yummy.
on May 06, 2011
at 04:25 PM
Milk or cream is pasteurised by heating it to 161??F (72??C) for 15 seconds and then it is rapidly cooled.
Pouring raw cream into hot coffee probably has a similar effect.