Is cultured pasteurised milk vegan?

Cultured pasteurised milk is a versatile ingredient that is popularly used in a wide array of recipes, ranging from desserts to main dishes. It is made by fermenting pasteurised milk with lactic acid bacteria, which convert lactose, a sugar present in milk, into lactic acid. This process gives the milk a tangy and slightly sour flavour, as well as a thick and creamy texture. One of the main benefits of using cultured pasteurised milk is its versatility. It can be used in many different types of recipes, including sauces, dips, soups, cakes, bread, and more. Additionally, it adds a unique flavour profile to dishes that is hard to replicate with other ingredients. Cultured pasteurised milk is also a good source of several important nutrients, including calcium, protein, and vitamin D. These nutrients are crucial for maintaining healthy bones, teeth, and muscles, as well as proper immune system function. Another benefit of using cultured pasteurised milk is its extended shelf life. Compared to regular pasteurised milk, which typically lasts up to one week in the refrigerator, cultured pasteurised milk can last up to 2-3 weeks. This is due to the presence of lactic acid bacteria, which act as a natural preservative. When it comes to using cultured pasteurised milk in cooking and baking, there are a few things to keep in mind. First, it is important to note that the tangy flavour of the milk can vary depending on the type of lactic acid bacteria used, as well as the duration and temperature of fermentation. As such, it is recommended to taste the milk before incorporating it into a recipe, and adjust the seasoning as needed. Cultured pasteurised milk is also a key ingredient in the production of several types of cheese, such as cheddar, gouda, and feta. In fact, the process of making cheese involves adding lactic acid bacteria to milk, which causes it to coagulate and form curds. These curds are then separated from the liquid whey, and further processed to create the final cheese product. Overall, cultured pasteurised milk is a versatile and nutritious ingredient that can add flavour, texture, and beneficial nutrients to a wide range of recipes. Whether used in cooking, baking, or as a base for cheese-making, it is an essential ingredient for many food enthusiasts and professional chefs alike. In addition to its versatility and nutritional value, cultured pasteurised milk also has a few unique properties that make it a popular choice in certain types of recipes. For example, its thick and creamy texture makes it an ideal ingredient for dips and sauces, such as tzatziki or ranch dressing. Its tangy flavour can also add a touch of brightness to soups or stews, while its acidity can help tenderize meats in marinades. Another popular use for cultured pasteurised milk is in the production of yogurt. Yogurt is made by adding specific strains of lactic acid bacteria to milk and allowing the mixture to ferment. The resulting product is a thick and tangy yogurt that is packed with probiotics, which support digestive health and immune function. Cultured pasteurised milk is also commonly used in the production of sour cream. Sour cream is made by adding lactic acid bacteria to heavy cream, and allowing the mixture to ferment. The resulting product is a tangy and creamy topping that is a perfect accompaniment to baked potatoes, nachos, and other savoury dishes. One of the unique properties of cultured pasteurised milk is its acidity, which can be used to create certain types of desserts. For example, in many cultures, cultured pasteurised milk is used to make a sweet and tangy dessert known as "shrikhand". Shrikhand is made by straining yogurt to remove the whey, and then mixing the thickened yogurt with sugar, cardamom, and other flavourings. Cultured pasteurised milk can also be used to make kefir, a fermented milk beverage that has a tangy and slightly fizzy flavour. Kefir is made by adding kefir grains, which are colonies of yeast and bacteria, to milk and allowing the mixture to ferment. The resulting product is a refreshing drink that is packed with probiotics and other beneficial nutrients. Finally, cultured pasteurised milk can be a great alternative to buttermilk in recipes that call for it. Buttermilk is traditionally made by adding lactic acid bacteria to milk and allowing it to ferment. However, since it is difficult to find "real" buttermilk in many grocery stores, cultured pasteurised milk is often used as a substitute. To make "fake" buttermilk, simply add a tablespoon of vinegar or lemon juice to a cup of cultured pasteurised milk and let it sit for a few minutes, until it thickens and becomes slightly curdled. In conclusion, cultured pasteurised milk is a diverse and useful ingredient that can elevate the flavour and nutritional profile of many different recipes. Whether used as a base for yogurt, kefir, or cheese, or simply as a tangy and creamy ingredient in savoury or sweet dishes, it is an essential ingredient in any well-stocked pantry. So next time you're in the grocery store, be sure to pick up a carton, and start experimenting in the kitchen! Cultured pasteurised milk is a favourite of many bakers due to its ability to yield moist, tender and flavourful baked goods. Yeast bread recipes that call for milk often use cultured pasteurised milk, as it provides the ideal environment for yeast to grow and ferment. The lactic acid present in cultured pasteurised milk can also help to break down the gluten in the flour, resulting in a softer and more tender crumb. Cultured pasteurised milk can also be used to make homemade butter. To make butter at home, simply whisk or beat cultured pasteurised milk until creamy and the fat globules start to separate from the liquid whey. Strain out the liquid and squeeze to extract all the excess moisture. The resulting product is a delicious homemade butter with a unique flavour profile that pairs well with freshly baked bread. In recipes that require both milk and a souring agent, such as lemon or vinegar, cultured pasteurised milk can be used as a substitute for both. This is particularly useful in recipes where you need just a small quantity, and do not want to buy a full carton of milk and a separate bottle of lemon juice or vinegar. In some cultures, cultured pasteurised milk is also used to make a savoury yogurt-like dip known as labneh. Labneh is made by straining yogurt until it becomes thick and creamy, adding salt and other seasonings as desired, and serving as a dip for pita bread or vegetables. Cultured pasteurised milk is a popular ingredient in vegan cooking and baking, as it can be used to make vegan cheese and other dairy substitutes. By fermenting plant-based milk with lactic acid bacteria, it is possible to create a tangy, creamy, and nutritive cheese alternative that is free from animal products. For those who experience lactose intolerance, cultured pasteurised milk can be a viable option, as the fermentation process breaks down the lactose and makes the milk easier to digest. However, it is important to note that not all brands of cultured pasteurised milk are lactose-free, so be sure to check the label first. Finally, cultured pasteurised milk can be beneficial for gut health due to its high content of probiotics. Probiotics are good bacteria that reside in our gut, promoting the growth of other beneficial bacteria, and aiding digestion. By consuming foods rich in probiotics, such as cultured pasteurised milk, you can support and maintain a healthy gut microbiome. In conclusion, cultured pasteurised milk is a versatile and healthy ingredient that can be used in many different recipes. Whether used to make cheese, yogurt, butter, or as a substitute for buttermilk or lemon juice, it is a handy ingredient to have in your kitchen. Not only does it add a unique flavour and texture to dishes, but it also provides important nutrients such as calcium, protein, and vitamin D. Whether you're a professional chef or a home cook, cultured pasteurised milk is a must-have ingredient in your pantry.