Why milk does not turn sour into curdled milk: reasons and what can be done
It is difficult to answer the question why milk most often does not turn sour into curdled milk. There are several reasons why the product does not sour, but simply deteriorates. From rancid milk, neither cottage cheese nor whey can be made. The problem needs to be addressed comprehensively. Store-bought milk is fundamentally different from what you can try with your grandmother in the village. And the processes that take place in such dairy products vary greatly.
How long does the product need to sour into curdled milk?
Really long milk goes sour if it is pasteurized. In such a product, not only all harmful bacteria are killed, but also most of the beneficial microorganisms. Processes in this case are slow.
Note! A pasteurized dairy 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 inside the bag.
Real cow's milk turns sour in heat in 2-3 days. In the refrigerator for souring, a natural product will need 5 days. Lactic acid bacteria in the composition of the natural product make the fermentation process "correct". The output is curdled milk, sour cream or, with some effort, cottage cheese.
Why doesn't homemade milk sour?
Dairy product from the backyard does not curdle warm for the following reasons:
- Poor cow nutrition. Overfeeding with protein foods, a lot of acidic foods in the animal's diet.
- Big fat. In such a product, a thick layer of cream is formed, and there is not enough air for fermentation.
- Antibiotics included. If a farmer treats cows with shock doses of antibiotics, this will definitely affect the taste and properties of raw milk.
- Raw material diluted with water. Here, the milk mass does not have enough fat content for curdling or souring.
Farm goods are not fermented into curdled 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 the usual dairy product does not regularly turn sour in the air, it is worth changing the brand of milk. Raw milk purchased from a trusted farmer will definitely form a hat of sour cream when warm.
Special leaven will help solve the problem with the goods from the store. It is worth knowing that there are no lactic acid bacteria in the milk marked with ultra-pasteurization.
It is not worth buying for homemade preparations. Pasteurized milk has every chance of turning into cottage cheese or curdled milk in skillful hands. Some of the beneficial 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 container for cooking must be rinsed with hot water. The lid of the jar must not be screwed tightly. You can generally change it to clean gauze. Contact with air and heat will help the growth of lactic acid bacteria.
Good milk from under a cow can turn sour overnight, but for this a cow must graze in an alpine meadow, away from roads and industrial areas. In all other cases, raw milk is fermented much longer.
Recommended
Why the cow does not give all the milk, but clamps: reasons and what to do
Why a cow is holding milk instead of giving it all away. How conditions of detention, malnutrition, age of the animal affect milk flow. What are the diseases.
Why strawberries dry and do not turn red in the garden: reasons and what to do
Describes why strawberries do not turn red and dry, as well as the main methods for eliminating pests and diseases that cause bushes to dry out.
Why broccoli is fading into color: reasons that can be done
Described how to properly sow broccoli so that the cabbage then does not go into color, how to transplant seedlings, how to grow. It is told which varieties are best to plant.
