carageenan in them and some are ultra pasteurized ...

I’ve gone through about 6 gallons of various milk brands, searching for the elusive non-ultra pasteurized kind, resulting in 6 gallons worth of curdled cheese-making heartbreak. Does anyone know where I can get non-...

Alas, in my experience, ultra-past. cream will never thicken in that creme-fraiche way. You have to suss out reg. pasteurized cream for this to work.

is Smith dairy 2%. BTW, what is the opinion of others of milk that is ultra-pasteurized? I cant drink it, as it tastes cooked to me. I have noticed that ultra-pasteurized cream will not whip as well.

ultra-pasteurized, I’m still getting mixed results.

's natural (no organic certification, but no antibiotics, no hormones) because it was a $1 cheaper, but it wasn’t frothing nearly as well as the milk I had been previously using. I realized that this milk was pasteurized,...

Strangely enough, on my first visit to Italy we were down in Puglia, where the only liquid milk we ever saw for sale was the Parmalat ULTRA-pasteurized stuff, sitting right out on the grocery shelves. My sister told me you do...

of pasteurizing milk is the ultra-high temperature (UHT) method which involves heating milk at 265-300 F/130-150 C either instantaneously or for 1-3 seconds, and produces milk that, if packaged under strictly sterile conditions,...

What a wonderful idea! You said you used Strauss heavy cream – is that a non-ultrapasteurized heavy cream? I thought I remember reading here somewhere that ultra-pasteurized creams don’t do as well in making butter?...

Well I put my 48 hour ultra-pasteurized creme fraiche in the fridge and it did thicken up, though the flavor did seem a bit too strong. I spent this weekend visiting 6 stores in my area (northern Westchester NY, NOT the boonies)...

Your pasteurization numbers are right, but sterilization is usually done through ultra high temperature methods (UHT), which results in shelf stable milk. UHT sterilization is done at ~135°C with a very low holding time of 2-5...

Did you use ultra-pasteurized heavy cream (the kind most readily available?) in my experience, this kind of cream will NOT culture and thicken, no matter how long you leave it out. Creme fraiche should have the texture of sour...

What is your preference and what is the difference in taste/texture — making it with sour cream or using buttermilk? I plan on dipping strawberries. And what if I use ultra pasteurized cream? (That was all I could get my...

I don’t know whether this is true where you live, but here in Toronto there is likely a simple explanation. All major supermarket brands of cream and lactose-free milk are ultra-Pasteurized; no brand of conventional milk...

Avoid using Ultra-Pasteurized cream, it is missing some bacteria that help to thicken, hence why the seaweed is used in the cream.