So I know you can't use UHT milk to make cheese, because of the way the proteins get denatured at that temperature. But can you use it to make yogurt?
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UHT (Ultra High Temperature) processing kills all the pathogens in the milk, so it can be conserved for a long time. However to make yogurt you add bacteria (lactobacillus), so if there aren't other microorganism it should be even better. |
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I believe the same issue would apply since yogurt is essentially a step on the path toward cheese. One recipe I looked at did say not to use UHT. |
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yes you can. a co-worker from a few years back did just that. the fermentation comes from the culture, not from within the milk. i didn't try myself though. |
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UHT milk makes excellent yogurt. I have had it on several occasions and the texture was fantastic. Even if you don't use UHT milk it is necessary to heat the milk to denature the albumin- otherwise it stays water soluble and washes out in the whey. |
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I have been making home-made yogurt for a month on an every-day basis. I tried UHT once and it was extremely watery and flaky that I threw it away. I have since sticked with fresh (skimmed/semi skimmed/whole) milk, which works perfectly. I do notice that different brand of milk give a different texture too. Puzzled, I searched on Google trying to find an answer why UHT milk can't be used, and found this. I do not have an answer myself but I thought it is helpful to share my own experience with making yogurt. |
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My mother used to make yogurt with UHT milk. But as Lorenzo said before, it doesn't have any bacteria. That's the reason why my mother used to add a little quantity of an existing yogurt in the mix of milk and sugar. Afterwards she put it in the yogurt-maker for a few hours and tada! you've got your homemade natural yogurt! As Gapton says, the resultant yogurt is more watery (texture doesn't anything to do with greek yogurt for example), that is right, but I love it!! it is very natural, it's my childhood yogurt and I am still alive ;) Hope this helps! Btw, happy pancake day!! |
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UHT milk is great for making yoghurt. To thicken add a tablespoon of gelatine when the milk is approximately 45ºC then place the container in the yoghurt maker. You will only be able to thicken yoghurt by using an ingredient like gelative or guargum to thicken. |
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I use UHT milk for yogurt all the time. If you want a thicker texture try adding some powdered milk. |
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