Hot answers tagged milk
No, there is nothing about raising otherwise-safe milk rapidly to a high temperature that is going to make you sick. Unless you are already lactose intolerant or otherwise allergic to milk. Raising milk rapidly to a temperature above the danger zone (140 F / 60 C) is going to make it safer, not less safe.
The one time I made mozzarella, I used this recipe. As I understand it, the key is (a) citric acid, and (b) kneading (that's what gives it the stringy texture). It turned out pretty well, but it didn't keep long at all.
My son and I did this for science fair project. We left milk in a glass out at room temp . Day 1 whole milk and 2% was about the same. On day 2 the whole milk had a very slight odor and a slight film over top of glass. The 2% had a stronger odor and had seperated it had an inch of curds on top and inch of liquid on bottom.
You can get butter from soured milk or soured cream, but this is not the same thing as yogurt. It uses different culture and fermentation techniques than making yogurt. In today's parlance, what you'd need is "buttermilk" (the original meaning is the whey left after making butter out of it, but today the complete soured milk is sold under the name, without ...
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