Pre-Scald Milk for Best Yogurt Results
Pre-scaling milk to make your yogurt may seem like a hassle but it's just part of the recipe for making great homemade yogurt.
Scalding milk accomplishes three things but only one of them is the key reason you need to pre-scald in making yogurt.
1. Remove bacteria
2. Destroy enzymes
3. Force the proteins to unfold
Unless you're using non-pasteurized milk, the bacteria and enzymes are already destroyed. Those are not the reasons you need to pre-scald; again provided you're using regular pasteurized milk.
Unfolding proteins or denaturation is the process of breaking weak links of the two and three-dimensional structure of protein molecules. Incubation of milk produces acid causing the whey, or liquid, to separate from the protein solids. By breaking down the protein structure there is less whey separation. Your reward for your efforts is firmer yogurt!
If you struggled to make thick yogurt,
check your pre-scalding methods first.
Your milk must reach 180°F/82°C to be considered "scalded." Therefore, guess work will not work. **It's also important to cool your milk to 110°F/43°C before adding your culture.** Use the thermometer!**
Use a yogurt thermometer to ensure that you both reach the correct scalding temperature and that you do not scorch, or burn, the milk, which will destroy the protein structure and result in even runner yogurt than with non-scalded milk.
Your purpose in this yogurt recipe process is to
marry the dense protein structure and the liquid whey.
Scalding to 180°F/82°C will accomplish this.
For Best Scalding Results
- Use a heavy-bottomed pan
- Set the burner on low heat
- Clip your thermometer to the side of your pot
- Stir occasionally
- Protein skin formed on the surface is perfectly safe, stir it back it or remove if you prefer
- If sugar (from the protein) coated the bottom of your pot, the temperature was too high or you didn’t stir often enough
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