FAQs: Can I use Ultra Pasteurized milk? There is nothing else at the store. NEVER EVER use Ultra Pastuerized milk or Flash or UP or UHT or HTST milk. It's cooked, dead milk, and cultures cannot survive in it. Always use milk that states only pasteurized on the label. Also new to the market is ultra-filtered milk, one brand in particular says there is no lactose, which is what your bacteria needs to eat. The fact alone it is overly processed is bad news for a living culture. I have access to raw milk. Can I use it? Yes, you have two choices. 1) Properly pasteurize the raw milk and continue with the normal directions. 2) If you want...
by Jerri If you have access to raw milk, you may be wondering how to use it with your heirloom yogurt cultures. If you want your yogurt to be as raw as possible, there is an extra step/batch that often is misunderstood, but necessary. Waaaaaait for it. You have to heat your raw milk for the mother culture batches. WHAT? HEAT precious raw milk? But that's an abominable act, right? Not to fret, we'll help you make as raw yogurt as possible, while ensuring your beloved mother culture bacteria will live as long as it can, generation after generation. It's actually very simple. First, you have to understand it is because of the naturally bionic, super strong, amazing bacteria in...
by Suzanne Pasteurized? Homogenized? Grass-fed? How do you choose the best milk for making yogurt? What is Pasteurized Milk? Pasteurization is the process of heating milk to kill bacteria, making the milk stay fresh longer. While this process may have made milk easier to transport long distances, it may not be the best for milk you're going to use to make yogurt. There are different types of pasteurization, so be sure to check the carton before you buy! HTST or Flash Pasteurized milk is heated to 161ºF and held there for 15 seconds. If your bottle of milk is labeled simply Pasteurized, it has most likely been treated in this way. Pasteurized milk is a great choice for making your...
by Suzanne Some yogurt starters require heat to activate the bacteria, so that those bacteria can do the work of fermenting the milk. These yogurt starters are called thermophilic starters, meaning heat-loving. Which yogurt starters are thermophilic? Bulgarian Yogurt Starter is a reusable starter that makes a mild-flavored, thick yogurt. Greek Yogurt Starter is a reusable starter that makes a more tangy, thick yogurt. Vegan Yogurt Starter, while not a reusable starter, is a thermophilic yogurt starter. Vegan Yogurt Starter is the best choice when culturing non-dairy milk such as coconut milk, rice milk, soy milk, or nut/seed milks. NOTE: Vegan Yogurt Starter and non-dairy milks require an added thickener. How do I make thermophilic yogurt at home? Making one...
