HOW THE TYPE OF MILK AFFECTS HOMEMADE YOGURT
Cow milkis the most popular choice for culturing. Heating encourages the proteins to coagulate, resulting in a thicker yogurt than unheated or raw milk.
Goat milkis becoming more popular for culturing. The structure of goat milk is different from cow milk and results in a thinner finished yogurt than cow milk.
Sheep milkis sweeter than cow milk and contains more protein, resulting in a thicker, creamier yogurt. It is used more for making cheese than for making yogurt.
Non-dairy Milkmay be used to make yogurt.Please see our article,Alternative Milks for Making Yogurtfor special instructions.
Lactose-free milkmay not be suitable for culturing. Some brands do actually still contain lactose, but also contain lactase, an enzyme that helps lactose-intolerant individuals digest the lactose.However, these brands are usually ultra-pasteurized, as well, which does not work well for culturing.Other brands of lactose-free milk are filtered to remove lactose. In that case, there would be insufficient food for the bacteria.
Lactose-reduced milkmay not be suitable for culturing. There will not be enough food for the bacteria, and it also may be highly processed.
There may be other options for lactose-intolerant individuals. Learn more aboutusing long culturing times to reduce lactosein the final product.
Click to download our Yogurt Guide and Recipe Book, an excellent resource for anyone who wants to make yogurt. It includes everything you need to know, from selecting the suitable milk to tips for perfecting your recipe.
HOW MILK PASTEURIZATION AFFECTS HOMEMADE YOGURT
Pasteurized Milkcan be heated to temperatures from 145°-212°F for various lengths of time, then immediately cooled to 39°F for storage and transportation. Pasteurized milk processed using any of these methods generally produces good results when cultured.
Ultra-pasteurized Milk (UP) or ultra-high temperature treatment (UHT), is heated to 275°F or higher for about one second. UHT milk is actually cooked, and is therefore unsuitable for culturing.
If UHT milk is the only variety of milk available, we recommend using a direct-set culture such as ourTraditional Flavored Yogurt Starteror ourMild Flavored Yogurt Starter.
Raw Milkis not heated and contains its own set of original microorganisms. Since these microorganisms provide some competition with the bacteria in the yogurt culture, there are special considerations whenmaking yogurt from raw milk. Because the milk is unheated, raw milk yogurt is generally thinner than pasteurized milk yogurt.
Powdered milkmay not be suitable for culturing or activating. It may have been overly processed or contains additives, which makes it difficult for bacteria to work.
Many states place restrictions on the sale of raw milk. Please check your local laws governing the sale of raw milk, as it varies from state to state.
HOW MILK hom*oGENIZATION AFFECTS HOMEMADE YOGURT
hom*ogenizationis a treatment that prevents the cream from separating from the milk. Most cow milk available in stores is hom*ogenized. Goat and sheep milk are naturally hom*ogenized.
Withnon-hom*ogenized milkthe cream will rise to the top of the yogurt just like it does with the milk, so the top layer of the yogurt will be thicker and more yellow in color.
Please note:It can be more difficult to activate your starter in non-hom*ogenized milk. We strongly recommend activating in a hom*ogenized milk, and then later switching to a non-hom*ogenized milk.
HOW MILK FAT CONTENT AFFECTS HOMEMADE YOGURT
Yogurt made withreduced-fat milkwill be thinner than yogurt made withwhole milk. Commercially available low-fat yogurts include additives and stabilizers to make them unnaturally thick, or they have been drained of whey to make a thicker product.
Many yogurt cultures perform very well in half-and-half or even in cream, producing a rich, thick yogurt that is almost like sour cream. When using a reusable yogurt culture, make sure to retain some yogurt from a previous batch to use as a starter. Cultured cream does not re-culture well, as the lactose content is very low.
What Will You Choose?
When it comes to milk, the possibilities are numerous, and the decision may be difficult if you have many varieties available. Try different kinds of milk until you produce yogurt that suits your personal taste.
The best place to try making different kinds of yogurt is right here with Cultures for Health. We have the largest selection of fermentation and culture staters in the world. Not only do we have12 different yogurt starter cultures, but we also have our amazingVegan Yogurt Starter Kitthat has everything you need to start making your own yogurt today.
Included in this Vegan Yogurt Starter Kit:
- 1 - Pocket Test Thermometer (1)
- 1 - Cotton Nut Milk Bag (11" x 14" bag for making homemade alternative milks)
- 1 - Box of Pomona's Pectin (thickening agent)
- 1 - Box of Vegan Yogurt Starter Culture (includes 4 packets of starter)
This istheVegan Yogurt Starter Kit(tools and starter culture) and it's all in one convenient package!
If you're ready to start making your own yogurt,click here to check out our Vegan Yogurt Starter Kit now!
