Heating milk in yogurt-making
I'd like to make yogurt with non-fat dried milk enriched with canned (full-fat) evaporated milk. Since both these products have already been heated in the manufacture, do I need to heat/cool the mixture (as I would fresh milk) before adding the starter culture?
Best Answer
I would say, go with your gut. It is possible that you see a very slight advantage, or that you don't have any at all, so do as you feel better.
The denaturing of proteins has already been done in both the canned and dried milks, so you don't need to heat up for that part. What you can win is a bit on the contamination front. Making yogurt is about creating an ecosystem, and to give your preferred culture the best start in life, you are trying to keep the mixture as sterile as possible. The combination of canned milk, milk powder and water shouldn't have any more bacteria and yeasts than anything else in your kitchen, and heated milk gets re-contaminated during cooling, so if you can get any edge, it will be small. But if you want to shoot for it, there is no harm in that. Especially if you are reinoculating from the old batch a lot, this might reduce the time until you have to refresh your culture.
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Quick Answer about "Heating milk in yogurt-making"
Pour milk of choice into a double boiler and heat to 180°F. This will kill competing bacteria, and the whey proteins will denature and coagulate to enhance the viscosity and texture of the final product. Maintain temperature for 10 minutes for thinner yogurt, 20 minutes for thicker yogurt.Why do you heat milk when making yogurt?
Heating milk before culturing denatures one of the main whey proteins, lactoglobulin, which allows it to join in the mesh (instead of remaining inactive) and effectively increases the amount of protein in the milk that will be available to thicken the yogurt.What happens if you overheat milk when making yogurt?
Rest assured that boiling the milk will not ruin your yogurt \u2013 the experts at Br\xf8d & Taylor explain that boiled milk won't coagulate (i.e. clump up and make your yogurt lumpy) unless you've added acid. Boiling will likely result in a thicker yogurt, however, with a more \u201ccooked\u201d taste.Can I reheat milk for 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.Do I have to heat raw milk to make yogurt?
NO NEED TO HEAT THE MILK IF ITS RAW Raw milk yoghurt is chock full of beneficial enzymes that will be destroyed if the milk is heated above 110\xb0 Fahrenheit (about 43\xb0 Celsius). According to Natasha Campbell McBride, founder of the GAPS diet, if you don't heat the milk the innate bacteria of the raw milk are preserved.Homemade Yogurt Experiment - should you heat up milk before fermentation ?
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