Can you boil milk and let it fully cool then bring it up to 100 degrees F for yogurt?
I brought my milk to a boil but I don't have time to let it cool. I don't want to put in the enzymes now because they will die off. Can I let it cool in the fridge and bring it back up to 110 degrees F then add the enzymes? My understanding is that bringing the effects of the boiling will last.
Best Answer
Yes, you will be fine. As stated in this question, the main reason to heat milk for yogurt making is to improve texture. Heating it twice should not be a problem. It would be interesting to know if twice heated milk (heated, cooled, and reheated) has an impact vs. the traditional heating, then adding the culture at the correct temperature. There is also useful information in this question and answer, as I was trying to understand the variables in yogurt making. If you are interested in playing with the texture of your yogurt, you will have more information here than you need! If you don't care so much about dialing that texture in to your liking, and just want any yogurt, your process will certainly work.
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Can you Reboil milk to make yogurt?
Yes, you will be fine. As stated in this question, the main reason to heat milk for yogurt making is to improve texture. Heating it twice should not be a problem.Can you Reboil boiled milk?
Chances are high that it won't be consuming quality milk,\u201d says Dr Pawan Gupta of IMA. He added, \u201cBoiling and reboiling milk at high temperature for a long time affects the nutritional content of the milk, particularly the B group (B1, B2, B12) of vitamins. They evaporate as heat rises.Can you make yogurt with cold milk?
Add the \u201cstarter\u201d to cold milk and start the incubation process immediately. THIS IS A HUGE TIME-SAVER! On the flip side, the traditional method for making yogurt calls for heating the milk to 175-180\u02da F first. Heating the milk rearranges the proteins enabling milk to become (thicker) yogurt.Why does milk have to be cooled before adding yogurt?
The pasteurization process kills any pathogens that can spoil milk as well as to eliminate potential competitors of the active cultures. After milk pasteurization, the milk is cooled down to 108 degrees Fahrenheit, the temperature for optimal growth of yogurt starter cultures.INSTANT POT: How To Make Thick \u0026 Creamy Yogurt
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