Decent whey protein is getting prohibitively expensive. I’m open to other options, but protein powder is easy and keeps for a long time. It’s a good option to have.
Decent whey protein is getting prohibitively expensive. I’m open to other options, but protein powder is easy and keeps for a long time. It’s a good option to have.
Almost all the milk I can get has been UHT pasteurized. All the recipes I’ve found say I can’t use it for any kind of fermentation. Are you using UHT milk for your yogurt?
I have no idea why you couldn’t. If it has lactose in it still you can make yogurt with it. You literally have to pasteurize the milk yourself before fermentation… You bring it up to almost boiling point, like 180F or something, cool it down to 100F, then whisk in some yogurt starter like Fage to add the bacteria.