Using Previously Frozen Milk for Culturing
A successful recipe depends on the quality of its ingredients. The fresher the ingredients, the better the final results. When it comes to cultured dairy, the quality of the milk is crucial to creating a successful end product.
Fresher milk will result in a better, more consistent cultured food. Dairy culturers often seek out locally produced milk, freezing it to keep it as fresh as possible. Others find freezing milk helpful since access to quality milk is limited by a short season. Although freezing milk is fine, it won’t keep forever, and freezing can change some of its properties. Those changes can affect a cultured dairy product
Potential Negative Effects of Freezing
Depending on the method of freezing milk, the fat or cream layer may separate from the milk. This separation is often more pronounced in cow milk, as goat and sheep milks are naturally homogenized. Separation can be caused by:
During freezing, as with other food preservation techniques, nutrients may be lost. Freezing food generally results in minimal loss, compared to other food preservation methods.
How Cultured Dairy Products Are Affected
Consider the following when using previously frozen milk:
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