Will ultrapasterized milk curdle?
Normally (e.g. here) the recipe for oladyi (thick palm-sized pancakes) requires kefir, a fermented milk drink similar to a thin yoghurt or ayran.
There is one well-tested recipe that uses milk with lemon juice (or vinegar) instead: to begin, one has to heat the milk up to 36C-38C (body temperature), add 1tbsp of vinegar, let it rest for 15 min. I am guessing this is done to curdle the milk, right? Will this process work as expected if the milk is ultrapasterized?
Best Answer
Yes, it will curdle. It is a chemical process where the proteins clump, the ultrapasteurization doesn't prevent it.
The other question is, do you need to do that at all. The whole reason to use cultured milk products in this kind of pancake-like recipes is that you need acid to react with the baking soda. So you can simply throw everything together, without premixing the vinegar and the milk. It will work quite the same way (unless you happen to pour it such that the vinegar and baking soda react too early). If you insist on mixing the milk and vinegar first, it would have worked if it didn't curdle (or it will work if you pick something which won't curdle, such as almond milk). Or you can simply switch to a recipe with baking powder and use whichever liquid (dairy or not) you wish.
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Does pasteurized milk curdle?
Milk undergoes heat treatment\u2014pasteurization\u2014to kill off microbes that can cause food spoilage and disease, but certain bacterial strains can survive this heat shock as spores and cause milk to curdle in storage.Can you bake with ultra-pasteurized milk?
UHT milk is an acceptable substitute for pasteurized milk when cooking but, depending on the dish, you may notice a slight difference in flavor or texture.Can you use ultra-pasteurized milk to make cottage cheese?
Ultra-pasteurized Milk (UP) or ultra-high temperature milk (UHT), is milk heated to 275\xb0F or higher for about one second. Milk that has been ultra-pasteurized does not work well in cheesemaking because the proteins have been destabilized. As a result, the calcium in the milk does not bond properly to make a good curd.What is the point of ultra-pasteurized milk?
\u201cUltra-pasteurized\u201d means that the milk is heated to a minimum of 280\xb0F for a minimum of 2 seconds. This temperature and time combination is much more lethal to bacteria, killing virtually all of concern.Ricotta Cheese Ultra Pasteurized Milk Method
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Answer 2
It will not curdle as well as regular pasteurized milk will, but probably good enough for the recipe you're making.
Ultrapasteurized milk, because of its "cooked" nature, doesn't form curds as well as other kinds of milk. Particularly, you cannot make cheese from it because the proteins have been changed by the high-heat sterilization. They have been denatured.
However, this recipe does not seem to depend very much on the texture of the curds made during the curdling process in the first two steps. If you were draining the whey, I'd say not to use UHT milk, but in this case everything is still mixed in. At worst, the pancakes would have slightly inferior texture to those made with regular milk.
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