I have been making yogurt successfully for years using uht demi-écrémé milk, with store bought yogurt as a culture, and in glass jars in a yogurt machine.
However, using industrial ready-made yogurt sort of defeats the purpose.
In France, the only readily available milk at the supermarket is uht, and I prefer the taste of demi-écrémé (semi-skimmed) to entier (full cream).
So I bought some bulgarian culture sachets, and am going to try using them with the demi-écrémé milk (with added vitamine D).
Does anybody have any experience with this, and did it turn out well ?
Many thanks …
Hi Krysdem,
The UHT milk should be fine in most cases, however, a semi-skimmed part of it will deliver liquid or a very, very creamy texture. The taste depends on the milk, but also incubation time, so believe you can experiment to find your thing.
If you wish to make Bulgarian Yoghurt - you should use whole milk as this is what the Bulgarian yoghurt is traditionally made of.
How to get the right Milk Video - click here
Bulgarian Yogurt video
How to control the taste and texture
Incubation time when making yogurt at home - using starter takes a lot of time, then recultivations would set for 3-6 hours or so
Boiling of the milk helps even when milk is UHT
Skimmed milk-historical viewpoint
Believe that others can add their input, especially when semi-skimmed and skimmed milk is used as these make the fermentation unpredictable, consequently the end result.
Thank you “Team” for your reply.
I made the yogurt yesterday, 12 hours in the machine, using semi-skimmed uht milk and a bulgari starter.
The result wasn’t bad, rather creamy tangy yogurt, but maybe a little thin in consistency, which I chilled for 12 hours in the frigo before trying one.
But I will go ahead and make the yogurt using lait entier uht (whole milk), and see what the difference is.
For sweetening, is it ok to add some sucre vanillé (vanilla flavoured sugar) to the mix before warming in the machine, or is it best to add the sugar just before eating the yogurt ?
Best regards …
Hi krysdem,
Yes, exactly as expected when made with semi-skimmed(or skimmed) milk - thin texture, the tart taste is a definitive feature for Bulgarian yogurt although the whole milk delivers a degree less tart taste compared to the skimmed kinds of milk.
The fridge stops the fermentation only, however, this does not influence the texture.
Any additives including sugar should be added just before consumption, but not before fermentation as the sugar could possibly overfeed the bacteria(additionally to the lactose in the milk which is a kind of sugar as well) and this will increase the acidifcation.
Hi,
I found the Vitamine D enhanced milk. 3.25% butterfat content was a thinner yogurt than organic milks.
I like goat milk yogurt the best.