16
votes
Accepted
Milk curdles while heating to make yogurt…is it safe to eat?
I wouldn’t. If the milk curdled, it’s a sign of spoilage and the very last thing you want to do now is keep it in a warm environment for a prolonged time.
And while many yogurt recipes include a ...
- 57.8k
11
votes
Making caramel sauce with yogurt instead of milk
The issue I foresee with heating yogurt up to high temperatures is curdling. The results may not be totally objectionable, but I would expect a certain amount of graininess in the final texture.
We ...
- 5,204
9
votes
Accepted
Making caramel sauce with yogurt instead of milk
I can't see a reason why it wouldn't work. Caveat, I haven't made it with yogurt myself, but it sounds definitively worth trying out, and I'd estimate the risk of unpleasant surprises as quite low.
...
- 135k
4
votes
Fermenting lactose water solution as if it were milk with lactic acid bacteria
Bacteria can’t survive and flourish on a lactose solution, any more than you can survive and flourish on pure sugar water. Other nutrients are needed for them to metabolise and grow and reproduce. ...
- 26.1k
3
votes
Accepted
What is the science behind skyr setting without rennet
is it possible that the way in which I heat and cool the milk before mixing in live cultures can influence if the curds will separate or not?
Yes, it is entirely possible. Proteins are very complex ...
- 135k
3
votes
Making caramel sauce with yogurt instead of milk
Asker here -- I went ahead and made some yogurt caramel, and it turned out wonderful! The tartness happened to come out confident yet blended with my amounts, and I like it much better than I would a ...
- 587
2
votes
Should non-dairy yogurt thickeners be added before or after fermentation?
I tried this method to very good results. The yogurt was thick and creamy.
combine tapioca flour, pea protein, and a bit of milk in saucepan. heat to 180F to activate tapioca flour and to kill any ...
2
votes
Is it safe to eat yogurt made at 90 degrees F with a culture that requires at least 115 degrees Fahrenheit? The yogurt looks thick and smells fine
Yes, you should be fine. The range where B. coagulans thrives is listed as 30–55 °C (86–131 °F) with an optimum temperature of 50 °C (122 °F) (source). (Other sources claim slightly different numbers, ...
- 57.8k
2
votes
What's the purpose to use milk together with yogurt for a yeast dough?
NB: this is an answer about (wheat) bread. Other baked goods made from other doughs and batters, or bread made from other types of grain (specifically rye) might have additional factors.
The clear ...
- 135k
2
votes
Milk curdles while heating to make yogurt…is it safe to eat?
A typical process of making tvorog (Russian cottage cheese) is letting the milk go slightly sour (producing soured milk, as mentioned in the comments), then heating up so that it curdles, finally ...
- 150
1
vote
Why doesn't clabbered raw milk become lactose free when left to ferment for a few days?
There's a very simple place where it goes wrong: thinking that the presence of these bacteria must remove all the lactose completely.
Ecosystems rarely work that way, and you see it all the time. Cats ...
- 135k
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