Randy Chandler
It is unusual for yogurt to taste like blue cheese, and this may be due to several factors. One possible reason is that the milk used to make the yogurt was already starting to turn sour, which can happen if it is left out too long before being refrigerated. Another factor could be the type of bacteria present in the yogurt culture, as different strains can produce varying flavors and aromas. Additionally, the temperature at which the yogurt was cultured could have been too high, killing some of the yogurt bacteria and allowing other bacteria to thrive, resulting in an unexpected flavor.
| Characteristics | Values |
|---|---|
| Yogurt Type | Greek Yogurt, Homemade Yogurt |
| Taste | Fishy, Sour Cream, Blue Cheese, Mild Cheesy |
| Smell | Fishy, Sour Cream, Blue Cheese, Mild Cheesy |
| Consistency | Creamier, Thick, Thin, Runny |
| Causes | Souring Milk, Overpowering Yogurt Culture, Adding Starter at High Temperature, Not Cooling Milk Before Adding Starter |
| Edibility | Likely Safe, but Unpleasant Taste |
| Remedies | Adding Fruit, Honey, or Granola, Using in Baking or Cooking, Straining and Using Like Cheese |
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What You'll Learn
Using souring milk to make yogurt
It is possible to make yogurt from souring milk, although there are some important factors to consider. Firstly, it is essential to distinguish between souring milk and spoiling milk. Souring milk differs from spoiling milk in the type of bacteria that reproduces in it; spoiling milk contains bacteria that produce unpleasant waste products, whereas souring milk contains bacteria that produce tasty waste products.
If you plan to make yogurt from raw milk, allowing it to sour, and then adding a yogurt culture, the outcome will depend on the bacteria initially present in the raw milk. If the raw milk contains harmless, yogurt-producing bacteria such as lactobacilli, it will likely turn into yogurt even before adding the culture. On the other hand, if other bacteria dominate, the milk may turn into something different, like cottage cheese.
To ensure the safety of consuming the yogurt made from souring milk, it is crucial to verify that the raw milk has not been contaminated with harmful bacteria. Additionally, the milk should only be slightly sour so that it can be heated without breaking. By heating the milk to 190°F, you can denature albumin proteins and partially sterilize the milk, giving the yogurt cultures a better chance to thrive.
- Start with raw milk that has only slightly started to sour.
- Heat the milk to 190°F for some time to denature proteins and partially sterilize it.
- Cool the milk before adding the starter culture.
- Add 2 tablespoons of starter yogurt per quart of milk. You can also add powdered milk for added thickness.
- Cover and keep warm until thickened. You can place it on top of the refrigerator or wrap the container in thick towels.
- Refrigerate once thickened.
It is important to note that the texture and taste of the yogurt made from souring milk may vary from that of store-bought or typical yogurt. Some people have reported that their homemade yogurt had a mild cheesy taste and small curd lumps. To improve the taste of plain yogurt, you can add honey, fruit preserves, or mix it with granola or fruits.
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Yogurt made from old milk
Yogurt is a popular dairy product that is enjoyed by many, but what happens when you use old milk to make it? Well, you might end up with a yogurt that tastes and smells like blue cheese!
Using old milk to make yogurt is not recommended, as it can lead to an unpleasant sensory experience. The milk used for yogurt-making should be fresh, as older milk may already have started to sour and develop a strong smell and taste. This is because, as milk ages, it becomes a breeding ground for various bacteria, both good and bad. These bacteria can affect the taste and smell of the milk, and subsequently, the yogurt made from it.
In the case of yogurt made from old milk, the bad bacteria can overwhelm the good, resulting in an unappetizing final product. The yogurt may develop a strong, cheesy smell and taste, reminiscent of blue cheese. This is likely due to the presence of certain bacteria that are more commonly found in aged or spoiled milk, such as those that contribute to the characteristic flavor of blue cheese.
While it may be safe to consume yogurt made from old milk, as the bacteria present are generally not harmful, it is definitely not a pleasant sensory experience for most. The strong, cheesy flavor can be off-putting and may not be suitable for those who are sensitive to strong tastes or smells.
To avoid ending up with yogurt that tastes like blue cheese, it is advisable to use fresh milk when making yogurt. Additionally, following proper yogurt-making techniques, such as cooling the milk before adding the starter culture, can help ensure a desirable outcome.
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Yogurt with added fruit preserves
If your yogurt tastes like blue cheese, it may be due to several reasons. Firstly, it could be the result of using souring milk or milk that has already started to turn. In this case, the bad bacteria can overpower the good bacteria in the yogurt culture, resulting in a strong blue cheese taste and smell. Additionally, the type of milk used and the brand of yogurt can also influence the flavor. For instance, some people have reported that Kirkland Greek yogurt has a stronger flavor reminiscent of blue cheese or rancid milk compared to other brands like Fage or Wegmans.
To make yogurt more palatable when it has a strong blue cheese taste, you can try adding fruit preserves or honey to balance out the flavor. Fruit preserves, particularly those with a higher sugar content, can help mask the strong blue cheese flavor and make the yogurt more enjoyable. However, it's important to note that while this can improve the taste, it may not completely eliminate the smell, which some people find off-putting.
If you're looking for ways to incorporate yogurt with a blue cheese taste into your cooking or baking, there are several options. You can use it in savory dishes such as yogurt curry, sauces, soups, or savory bread with herbs and cheese. It can also be used as a base for dips or dressings, either on its own or by mixing in some actual blue cheese. Straining the yogurt with cheesecloth can also help reduce the intensity of the flavor.
While yogurt with a blue cheese taste may be unappealing to some, it is generally safe to consume as long as there is no mold growth. Cultured dairy products like yogurt are highly acidic and full of bacteria, which prevents them from going bad in the traditional sense. However, it's important to trust your senses and discard the yogurt if it develops mold or has an extremely off-putting smell or taste.
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Yogurt with whey removed
If your yogurt tastes like blue cheese, it may be spoiled or it could be a result of user error during the yogurt-making process. For instance, one source suggests that the milk should be cooled before adding the starter.
Straining homemade yogurt is a simple, natural way to increase protein content without additives. It also removes about half of the calcium and potassium in the remaining Greek yogurt. If you are making yogurt at home, you can use full-fat, low-fat, or fat-free milk.
If you are put off by the smell of yogurt with whey removed, you can try adding a little spoonful of fruit preserves, honey, or granola to help with the taste.
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Yogurt with a higher temperature and more starter added
The process of making yogurt involves many variables, such as the type of milk and starter used, the temperature and duration of culturing, and the container used. Controlling these factors can influence the texture, taste, and consistency of the final product.
Yogurt is typically made by heating milk to a certain temperature before adding a starter culture. The milk is then cultured at a specific temperature for a set duration, resulting in yogurt.
Now, when it comes to your specific question about yogurt with a higher temperature and more starter added, let's delve into the details. Firstly, it is important to note that the ideal temperature range for yogurt culture is between 100°F and 115°F (approximately 38°C and 46°C). This range allows the lactose-eating bacteria to survive and thrive, producing the desired yogurt. Holding the milk at a higher temperature, such as 180°F to 195°F for 30 minutes, can contribute to a creamier consistency and texture. However, it is crucial to cool the milk down to the optimal temperature range before adding the starter culture. If the starter is added to hot milk, it can be killed, resulting in a failed yogurt batch.
Regarding the addition of more starter, it is important to understand that the starter culture plays a crucial role in determining the characteristics of the yogurt. Different types of starter cultures, such as those containing Lactobacillus Casei, can result in thicker and smoother yogurt. By adding more starter, you may be altering the balance of bacteria and potentially affecting the taste and texture. In some cases, adding more starter at a higher temperature may result in a mild cheesy taste, as mentioned in your reference to blue cheese. This could be due to the growth of stray bacteria that contribute to a cheese-like flavor.
To summarize, yogurt with a higher temperature and more starter added can be achieved by carefully controlling the culturing process. However, it is a delicate balance, and deviations from optimal conditions can result in unexpected flavors and textures. The mild cheesy taste you may be experiencing could be a result of the combination of higher temperatures and excess starter, leading to the growth of bacteria that contribute to a cheese-like flavor.
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Frequently asked questions
It might be because you used souring milk to make the yogurt, which can cause the bad bacteria to overwhelm the good and result in an overpowering cheesy taste.
Cultured milk products rarely become unsafe to consume. Yogurt is so acidic and full of bacteria that it can't really go bad. However, if there is mold growing on it, it is not safe to eat.
You can use it in cooking, such as in a savory bread with herbs and cheese, or as a marinade or dip. You could also try mixing in some actual blue cheese to make a dip.
Some people are sensitive to the smell of Greek yogurt and may perceive it as having a fishy or cheesy odor. This could be due to a food aversion or pregnancy-related changes in taste and smell sensitivity.
You can try adding honey, fruit preserves, or granola to Greek yogurt to improve the taste and reduce the cheesy smell.
