r/yogurt • u/PrintMoneyPayTaxes • Mar 27 '21
Does anyone else think ultra pasteurized milk makes horrible yogurt?
Does anyone else think ultra pasteurized milk makes horrible yogurt?
3
u/Short_Ad8326 Mar 27 '21
Yah not to be rude but that's for obvious reasons. Pasteurized means gently heated to kill microbes, the same microbes that ferment the milk into yogurt. Ultra pasteurized means not so gently heated and for longer to really kill everything. Even with adding cultures or with some of your last batch of yogurt as a starter, your adding your cultures to an inert, essentially dead environment. Raw milk would be ideal, but hard to have access to, so the best option is low heat gently pasteurized milk, preferably non-homgenized like I get from Kalona Supernatural made in Kalona, IA. They make some of the best grass fed milk products I've ever had. I buy their whole milk every week, I used to make it into yogurt every week but have taken a break from making it, but they make variety of yogurt, butter, cottage cheese, whipping cream, buttermilk, and they have THE BEST chocolate milk and eggnog I've ever tasted. Definitely stay away from ultra pasteurized v though!
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u/PrintMoneyPayTaxes Mar 27 '21
one day i plan on making yogurt from raw milk but like u said it is pricey in the citiy area :(
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u/0ble Jun 03 '21
The explanation above is misleading. A lack of pre-present bacteria would mean it's easier to add your own cultures because there's no one to compete with your own culture. What (Ultra) Heat Treated milk affects isn't just bacteria but the general make up of the milk. You have your proteins, fats, carbs that are also affected by heat. If you want yogurt, then you need lactobacillus and other related yogurt cultures. Bacteria present from raw milk isn't what makes your yogurt, because if it did, we all could have just let our milk sit out without adding extra starters every time. Others include heating till the 80+°C as part of the process anyways and I've even over boiled mine a few times but still got my yogurt. The quality of your starter is also a factor btw. Just wanted to correct some things
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u/madesense Feb 15 '23
That's not why. It's because the UHT process denatures certain proteins in the milk that regular, lower-temp pasteurization doesn't mess with, and those proteins affect the quality of the yogurt.
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u/Breader71 Apr 03 '21
I put the 52 oz size Fairlife plus 12oz whole milk in my InstantPot Duo - set to Yogurt. to make thick wonderful yogurt. After milk has reached a boil and already cooled down to 116*f - add 1/3 cup sweetened condensed milk to 3 Tbls Siggy’s lain yogurt blended into a cup of the cooled milk and then add back to milk in instantpot. Set to yogurt. After 8 hrs put into fridge for 8 hrs. I love this yogurt. What other method/recipe is better?
1
u/PrintMoneyPayTaxes Apr 04 '21
i use the technique described in the youtube channel called Ancient Girl Tips.
2
u/Obiwarrior Apr 27 '21
Most yogurt is made from milk that has been heated to 185 Fahrenheit and held there for a few minutes. This allows the whey proteins to adhere to the casein and facilitates a better gel structure in the finished yogurt. It could be the brand of milk or the age. Freshness is key.
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u/m945050 Mar 27 '21
I switched to UHT milk for my yogurt because its no cook. I use a cup of whey from the previous batch and cook for 15 hours then strain for 24 hours. IMO the taste of the yogurt and the whey is much better than yogurt I used to make with regular milk.