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Old 06-04-2013, 09:43 AM   #21
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Not a Yogurt expert, but have dabbled in cultured products

Perhaps make sure you have whole milk and NOT the pasteurized stuff. I know that yogurt is a bit different than cheese, but I know this tip for when I make mozzarella.

Also, cleanliness. Also, maybe try a different recipe. Also, cleanliness + 1.
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Old 06-04-2013, 10:05 AM   #22
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Originally Posted by BenM View Post
Perhaps make sure you have whole milk and NOT the pasteurized stuff. I know that yogurt is a bit different than cheese, but I know this tip for when I make mozzarella.

Also, cleanliness. Also, maybe try a different recipe. Also, cleanliness + 1.

Why not pasteurized? As I mentioned above, my mom made yogurt weekly with off-the-shelf pasteurized, homogenized whole milk. She never had a problem.
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Old 06-04-2013, 12:49 PM   #23
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Thanks for the reminder of those nasty GMO products.

What is UHT?

I am a total clean freak in my kitchen so I know that wasn't/won't be a problem. I go through phases with yogurt and right now I'm not in the yogurt mood but when it becomes a craving I will be back in this thread for my experiment
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Old 06-04-2013, 01:00 PM   #24
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Why not pasteurized? As I mentioned above, my mom made yogurt weekly with off-the-shelf pasteurized, homogenized whole milk. She never had a problem.
Interesting... did a bit more looking. You are probably right on the pasteurization. In fact, it sounds like raw milk might actually be bad for yogurt since there may be competing bacteria with the starter. Things that make you go hmmmm.
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Old 06-04-2013, 01:50 PM   #25
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Perhaps make sure you have whole milk and NOT the pasteurized stuff.
Milk is either raw or pasteurized. Raw milk is the milk you get from the cow,goat, etc, without any type of processing (heating). It has to be quickly refrigerated, as otherwise it gets sour. Raw milk, as long as it comes from a healthy, clean animal is preferable as it contains all the good stuff. But, it is illegal in Canada. Raw milk is pasteurized in order to kill some bacteria and increase the shelf life. There are 3 big types of pasteurization: low temperature (60 degrees C), medium 75 C and UHT which is high temp, high pressure. UHT practically sterilize the milk. It also changes the form of its proteins.
That's why UHT milk is not good for making yogurt or cheese.
Simple sterilization does not destroy all the bacteria. The best type is low temp, but that's difficult to find.
Now, whole milk is all about its fat content. Whole milk should contain the same amount of fat as it is in the raw unprocessed milk. Other than whole milk (3.5-3.8%) there is 2% milk and 1% milk. Yogurt can be made with all these types of milk. The result won't be the same, though. The best is obviously, the whole milk, as the yogurt is more creamy. I've never used skimmed milk. But if you are on a diet, you might try the 2% milk. The result should be fine. 1% milk is too harsh for the pour yogurt to be good enough.
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Old 06-04-2013, 02:30 PM   #26
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I never said to use raw milk. I only said that pasteurized milk is not as good. I make yogurt quite often, and for a life of me I do not know why, but every other time it doesn't come out right. That is why I attribute the problem to pasteurized milk. I’ve never had problem with raw milk, unfortunately I can only get it once in a great while. In all the honesty I do not know what kind of process is used to pasteurize the milk I buy. I bet it is one of those with high temperature. So if you go with what Sabrina says you have to find out exactly which manufacturer uses what process.
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Old 06-04-2013, 02:39 PM   #27
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As far as fat content goes. If you go to a good farmer, especially in Europe you will find that fat content is much higher there than it is here in the States. It is not at all unusual for a cow to produce milk that is around 12-15% fat. American milk is actually reminds more of white water than milk, took me years to get used to it. Back in the Soviet years milk sold in the store was either 3 or 6% fat. Hal and half was way more.
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Old 06-09-2013, 02:56 PM   #28
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UHT which is high temp, high pressure. UHT practically sterilize the milk.
I made a mistake! UHT is all about ultra high temperature (135 Celsius)! That temperature kills all the bacteria, including spores. So, there is nothing about pressure...sorry. That does not make a difference for us, but I wanted to correct the mistake. I only realized that, when the edit button was gone...
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Old 06-09-2013, 03:27 PM   #29
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As far as fat content goes. If you go to a good farmer, especially in Europe you will find that fat content is much higher there than it is here in the States. It is not at all unusual for a cow to produce milk that is around 12-15% fat.
Charlie, about the fat content, cows have a maximum amount of fat around 5.5% (Jersey or Guernsey breeds of cows). Other types of milk (buffalo, sheep) contain more fat. Maybe you talk about a different type milk, not cows...
Milk is similar in Europe, and I am sure about that as I lived most of my life in Europe. There are quite the same breeds of cows...
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Old 06-10-2013, 11:17 AM   #30
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It is not as simple as breed of a cow. For example in Belgium the amount of milk taken from a cow averages half as much as it is here in the States. That affects the quality of the milk in many ways.
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