1

votes

What's the difference between being vat pasteurized and regular pasteurized? Is one preferred?

Answered on August 19, 2014
Created February 13, 2012 at 11:35 AM

Hello :) I have recently started making my own yogurt. I was hoping to get raw milk, but unfortunately, I haven't been able to get any yet. There is milk at my grocery store that is organic, vat pasteurized whole milk. Is this, in your opinion, better than regularly pasteurized milk?

I don't know the difference, myself, and was just wondering if any of you Paleo hackers had a preference, and why. Thanks for the help :)

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on February 13, 2012
at 08:15 PM

With regard to the flavor, my culture didn't seem to taste more tart or strong with additional fermentation time but in some vague way I actually thought it tasted better with more time. At first, I stopped the fermentation after 5-6 hours but I worked up to 12-14 and I thought it had a mellow edge I liked better. I can't eat it straight, though. I always mixed it with fruit and cinnamon although I used no other sweetener.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on February 13, 2012
at 08:13 PM

Your daughter may not have the proper gut flora to enjoy the taste of yogurt--I sure didn't until I started drinking water kefir. I think you can use the yogurt to achieve the same result, though. I'd mash a ripe banana and some cinnamon into enough yogurt to server as a sauce and start that way. Once she's used to that--assuming it works--you can mash only half the banana and slice the rest, stirring less thoroughly. She may always want some fruit and cinnamon in there--I do.

778b36f4f699f202de135ef176fe9ab7

(1123)

on February 13, 2012
at 05:45 PM

I am doing a stove top version: Bring the milk to a boil, bring down to "warm by tip of pinky", add yogurt culters or yogurt, mix well, wrap in towel and put in oven with light on. Let sit 8ish hours. Nance, if you could give me some advice... my oldest daughter didn't like the first batch, too tart. I've heard I can control the tartness with the fermentation time, i.e., less time, less tartness. Is that true? Also, how do I get it thicker?

778b36f4f699f202de135ef176fe9ab7

(1123)

on February 13, 2012
at 05:44 PM

Thanks for correcting my bad spelling, Dragonfly :)

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2 Answers

1
32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on February 13, 2012
at 12:13 PM

Vat pasteurization is a lower-temperature pasteurization. To achieve equivalent safety, it is held at a certain temperature for a certain amount of time.

See: http://milkfacts.info/Milk%20Processing/Heat%20Treatments%20and%20Pasteurization.htm

As for preference, go with the product with the taste you prefer. When I lived in Europe I put up with UHT milk because it was so much cheaper, it tasted vile though. I don't drink fluid milk anymore, but when I do, it's raw, chilled 12 hours and milked with my own 2 hands. :)

0
96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on February 13, 2012
at 03:44 PM

I happen to be taking a hiatus right now, but I made home-made yogurt for months using organic Ultr-pasteurized/Homogenized milk and the yogurt was fabulous. I certainly did well on it.

I have heard that if you're making one of the room-temperature kinds they don't do well on the ultra-pasteurized milk but thermophilic cultures do just fine.

778b36f4f699f202de135ef176fe9ab7

(1123)

on February 13, 2012
at 05:45 PM

I am doing a stove top version: Bring the milk to a boil, bring down to "warm by tip of pinky", add yogurt culters or yogurt, mix well, wrap in towel and put in oven with light on. Let sit 8ish hours. Nance, if you could give me some advice... my oldest daughter didn't like the first batch, too tart. I've heard I can control the tartness with the fermentation time, i.e., less time, less tartness. Is that true? Also, how do I get it thicker?

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on February 13, 2012
at 08:15 PM

With regard to the flavor, my culture didn't seem to taste more tart or strong with additional fermentation time but in some vague way I actually thought it tasted better with more time. At first, I stopped the fermentation after 5-6 hours but I worked up to 12-14 and I thought it had a mellow edge I liked better. I can't eat it straight, though. I always mixed it with fruit and cinnamon although I used no other sweetener.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on February 13, 2012
at 08:13 PM

Your daughter may not have the proper gut flora to enjoy the taste of yogurt--I sure didn't until I started drinking water kefir. I think you can use the yogurt to achieve the same result, though. I'd mash a ripe banana and some cinnamon into enough yogurt to server as a sauce and start that way. Once she's used to that--assuming it works--you can mash only half the banana and slice the rest, stirring less thoroughly. She may always want some fruit and cinnamon in there--I do.

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