So many people ask a question about what they can do with naturally soured milk. Sour raw milk is unlike pasteurized milk that has gone past its use-by date. If the milk is pasteurized, it must be thrown away and should not be used; however, experts believe that raw milk can still be used in many ways. So, is it OK to use sour raw milk to make yogurt?
Simply yes, yogurt is one of the great ways to use sour raw milk. Even sour raw milk is more beneficial to use because the higher level of probiotics initiates the fermentation of the milk.
Raw milk contains enzymes and probiotics, and when it starts to sour, the probiotics present in it start to use up lactose – milk sugar, which causes the milk to no longer taste as sweet, but it is still safe to use and even more beneficial to health. So, whenever you find sour raw milk in your refrigerator, do not throw it away and use it to make yogurt.
How do you make yogurt out of sour milk?
When milk is not given a suitable temperature or kept out of the refrigerator, it can easily get sour; however, you can control the way your milk sours by adding cultures of friendly bacteria. It will result in yogurt that can be used further in many recipes.
You can easily make your yogurt with commercial cultures, three tablespoons of commercial yogurt containing live cultures, or you can simply use some of the last batches of your homemade yogurt.
To make yogurt with milk that has gone sour, you have to follow some simple steps;
- Heat the milk, but don’t boil.
- Then, mix two tablespoon starter yogurt with it. If you want to make thick yogurt, you can also add powdered milk to it.
- Cover it, keep it warm and let it sit until thickened. However, if you do not find any warm place, you should cover the container with towels.
- Once it is made, refrigerate it and enjoy!
Is sour milk the same as yogurt?
Most dairy products are adored by a number of people in the world, and they use them as an ingredient in many dishes. Yogurt and sour milk are two wonderfully fermented dairy products made with two different processes.
Sour milk is made from fresh raw milk and fermented in the presence of naturally occurring bacteria, usually in a warm environment.
Sour milk is characterized by its mild taste, typically made from fresh milk from cows and sheep. At the same time, yogurt is made by using selected lactic acid bacteria.
In recent years, probiotic yogurt is also produced, and the main difference between regular yogurt and probiotic yogurt is the presence of bacteria. However, sour milk and yogurt can be used as a substitute for each other.
Can you use raw milk for yogurt?
Many people think that they must have to heat or boil their milk before making yogurt. However, it is not necessary to boil it before making yogurt as you can make raw milk yogurt too.
Raw milk has a thin, delicate texture and lovely light tartness. Raw milk yogurt can be made at home easily. This yogurt can be sued in plenty of ways as you can serve it plain with fresh fruits and a drizzle of honey, or you may use it to make further dishes like in desserts.
Raw milk yogurt that has been prepared using raw milk instead of pasteurized milk has thin and drinkable consistency, just like milk kefir.
Previously the milk was made by whisking the starter into the pasteurized milk and then letting it culture for 16 to 12 hours.
Pasteurized milk denatures its protein which makes the yogurt sticky. On the other hand, the starter is whisked directly into the raw or unpasteurized milk when you make yogurt with raw milk. As in this process, the protein remains in its natural state, which results in thin yogurt rather than thick consistency.
How long does homemade raw yogurt last?
Yogurt and sour milk are both famous dairy products that have been used for years. Mostly, people use both products interchangeably in many recipes.
You can easily make yogurt in your home by using some simple ingredients.
But have you ever think how long you can save it? How long can it last in your refrigerator? Well, homemade yogurt, when made with fresh ingredients, can last for about two weeks. As time passes, the yogurt’s taste becomes sourer, but it does not necessarily mean that it has gone bad and become eatable.
When you ferment your milk to make yogurt at home, you give it a perfect environment for creating Lactic Acid fermentation; this lactic acid makes the yogurt taste sour. However, once the yogurt is made, you put it into the refrigerator, which is not ideal for fermentation. However, keeping the yogurt will not kill good bacteria, and fermentation will still occur but at a slower pace.
Nonetheless, as time passes, the formation of lactic acid continues to increase, which makes the yogurt taste sourer. You can do nothing to avoid it, so it’s best to use the yogurt within 1 to 2 days if you really want to enjoy it without being sour.
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