Why cow's milk does not turn sour in yogurt, reasons and what to do
The question of why milk most often does not turn sour into sour milk is difficult to answer unequivocally. There are several reasons why the product does not sour, but simply deteriorates. You cannot make cottage cheese or whey from rancid milk. The problem must be addressed in a comprehensive manner. Store-bought milk is fundamentally different from what you can taste at your grandmother's in the village. And the processes taking place in such dairy products are very different.
How long should the product turn sour in curdled milk?
Milk sours for a really long time if it is pasteurized. In such a product, not only all harmful bacteria are killed, but also most of the beneficial microorganisms. In this case, the processes are slow.
On a note! Pasteurized milk product in an open bag can stand in the refrigerator for a week and not turn sour. Fermentation processes will gradually take place in it, but they will be useful or harmful - it depends on which bacteria accidentally got into the package.
Why doesn't homemade milk sour?
The dairy product from the subsidiary farm is not curdled in the heat for the following reasons:
- Poor cow nutrition. Overfeeding with protein foods, a lot of acidic foods in the animal's diet.
- High fat content. In such a product, a thick layer of cream forms, and there is not enough air for fermentation.
- Antibiotics in the composition. If a farmer has treated cows with shock doses of antibiotics, this will certainly affect the taste and properties of raw milk.
- Raw materials are diluted with water. Here the milk mass does not have enough fat content for curdling or souring.
Farmed goods are not fermented into sour milk if sanitary standards were violated during its production. For example, the container for him was dirty, or the conditions in which the cows are kept are not optimal.
Problem solving methods
If your usual dairy product does not sour regularly in the air, you should change the brand of milk. Dairy raw materials purchased from a trusted farmer will definitely form a sour cream cap in the heat.
A special leaven will help solve the problem with the goods from the store. It is worth knowing that milk marked with ultra-pasteurization does not contain lactic acid bacteria at all.
It is not worth purchasing it for homemade preparations.Pasteurized milk has every chance of turning into cottage cheese or yogurt in skillful hands. Part of the useful microflora remains there.
Sterilized raw materials are also not suitable for the preparation of fermented milk products. A crust of bread added to a glass container with milk will help it sour more actively. Even before sourdough, the cooking container must be rinsed with hot water. The jar lid must not be screwed on tightly. You can even change it to clean gauze. Contact with air and heat will help the growth of lactic acid bacteria.
Good milk from a cow can turn sour overnight, but for this the cow must graze in an alpine meadow, far from roads and industrial zones. In all other cases, raw milk is fermented much longer.
