Yay fermented milk!
April 21, 2012 11:26 AM Subscribe
Is jar sterilization necessary when making fermented milk products like kefir and yogurt?
I've recently found a source for local raw milk, and have delightedly started producing yogurt, kefir, and queso blanco. However, I'm seriously questioning the jar sterilization step that every recipe recommends, especially since lid liners can't be sterilized, and I'd have to throw a set out each week (!). Generally we consume anything we make within a week (two weeks would be the absolute maximum). If anything looks/smells odd, we toss it immediately.
I'd like to simply wash the jars and lids well and let them air dry before each use. I'm unclear on what I'd be risking, especially since it has always seemed very clear to me when a milk product has gone bad (either visually or by smell). Botulism doesn't seem possible given that the conditions aren't anaerobic, but are there other high-risk molds or contaminants that wouldn't be easily noticeable before consuming -- especially given that I'm using raw milk? If it matters, only healthy adults are in our household (no kids or people with compromised immune systems).
I've recently found a source for local raw milk, and have delightedly started producing yogurt, kefir, and queso blanco. However, I'm seriously questioning the jar sterilization step that every recipe recommends, especially since lid liners can't be sterilized, and I'd have to throw a set out each week (!). Generally we consume anything we make within a week (two weeks would be the absolute maximum). If anything looks/smells odd, we toss it immediately.
I'd like to simply wash the jars and lids well and let them air dry before each use. I'm unclear on what I'd be risking, especially since it has always seemed very clear to me when a milk product has gone bad (either visually or by smell). Botulism doesn't seem possible given that the conditions aren't anaerobic, but are there other high-risk molds or contaminants that wouldn't be easily noticeable before consuming -- especially given that I'm using raw milk? If it matters, only healthy adults are in our household (no kids or people with compromised immune systems).
Best answer: I don't sterilized my yogurt making jars. A lot of yogurt machines use plastic so you can't even if you wanted to.
I do wash them in hot water.
And yes, if you're creating a seal with mason type jars you need a new lid every time. But I don't think you are. Maybe get some one piece metal lids you can wash.
posted by fshgrl at 11:36 AM on April 21, 2012
I do wash them in hot water.
And yes, if you're creating a seal with mason type jars you need a new lid every time. But I don't think you are. Maybe get some one piece metal lids you can wash.
posted by fshgrl at 11:36 AM on April 21, 2012
A good wash in warm water should be sufficient. There may be some nasty out there that could grab on to the glass as well as survive a takeover of lactic acid, but I have yet to encounter it. So long as you're smelling and tossing appropriately, I don't see any danger.
posted by Gilbert at 11:36 AM on April 21, 2012
posted by Gilbert at 11:36 AM on April 21, 2012
A quick boil right before you use the jars could never hurt. As for the lids, I think a thorough wash would be good, or try to find ones that aren't plastic you could use.
posted by Strass at 11:39 AM on April 21, 2012
posted by Strass at 11:39 AM on April 21, 2012
Best answer: According to Dom's Kefir website: no.
(don't know about yogurt though)
posted by Neekee at 11:44 AM on April 21, 2012 [1 favorite]
(don't know about yogurt though)
posted by Neekee at 11:44 AM on April 21, 2012 [1 favorite]
I don't sterilize my yogurt containers.
At one point years ago I got a sudden urge to be fastidious and began dipping them in boiling water before filling them, and suddenly I was getting contamination problems at a much higher rate than before. So I stopped. Make of that what you will.
posted by BrashTech at 11:58 AM on April 21, 2012
At one point years ago I got a sudden urge to be fastidious and began dipping them in boiling water before filling them, and suddenly I was getting contamination problems at a much higher rate than before. So I stopped. Make of that what you will.
posted by BrashTech at 11:58 AM on April 21, 2012
Best answer: I typically make a solution of 1/4 teaspoon bleach to 32 oz of water per quart container that I use to fill clean glass jars/plastic yogurt containers to sanitize them. I make some extra sanitizing solution to soak the lids of my containers. I soak my containers for the length of time for my half-gallon of milk to heat to 180 F and cool to 110 F (about an hour), after which I give them a good rinse with clean tap water before I fill them with the cultured milk.
I'm not sure about your process of making yogurt, etc. but I consider it somewhat risky not to sanitize your containers or pasteurize your milk, especially with raw milk. YMMV. (I know the linked article is skeptical of raw milk but it does provide some data regarding the risks involved.)
posted by scalespace at 12:12 PM on April 21, 2012
I'm not sure about your process of making yogurt, etc. but I consider it somewhat risky not to sanitize your containers or pasteurize your milk, especially with raw milk. YMMV. (I know the linked article is skeptical of raw milk but it does provide some data regarding the risks involved.)
posted by scalespace at 12:12 PM on April 21, 2012
I don't sterilise my yogurt jars and whilst I use UHT milk to make yogurt I've had home made yogurt in my unsterilised jars in the fridge for 3 weeks and it was lovely but clearly I may be living on the edge here.
posted by koahiatamadl at 12:16 PM on April 21, 2012
posted by koahiatamadl at 12:16 PM on April 21, 2012
Just to expand on the risks, I think risk of contamination are low if you vigilantly keep things clean and wash your hands etc. but the impact of getting one of the foodborne illnesses from contaminated food (smelling it isn't sufficient in protecting you from this), is sufficiently severe that I personally would not risk it. (See info from the FDA.) Also, to be clear, the bugs that result from contamination from not using good sanitization practice are likely to be the same bugs that you may get from drinking raw milk (due to contamination at the point of milking the cows).
Again, YMMV and I'm approaching this as an avid yogurt/keifr maker and not from the viewpoint of a food sanitation expert or microbiologist (of which I am neither).
posted by scalespace at 12:43 PM on April 21, 2012
Again, YMMV and I'm approaching this as an avid yogurt/keifr maker and not from the viewpoint of a food sanitation expert or microbiologist (of which I am neither).
posted by scalespace at 12:43 PM on April 21, 2012
Best answer: Last week Epicurious did a little feature on making your own yogurt. According to them, step 1 is:
Before you get started, clean your tools, containers, utensils, and work surfaces, so there are no rogue bacteria floating around to compete with the good variety in the yogurt culture. When making yogurt at home, the Ammiratis boil all of their equipment and containers to sterilize them, but a run through the dishwasher (many machines have a sanitize setting) or even a careful handwashing and drying should suffice.
FWIW, I'm currently reading Home Dairy and it does not say you need to sterilize your containers, just make sure they're clean.
posted by vytae at 1:49 PM on April 21, 2012
Before you get started, clean your tools, containers, utensils, and work surfaces, so there are no rogue bacteria floating around to compete with the good variety in the yogurt culture. When making yogurt at home, the Ammiratis boil all of their equipment and containers to sterilize them, but a run through the dishwasher (many machines have a sanitize setting) or even a careful handwashing and drying should suffice.
FWIW, I'm currently reading Home Dairy and it does not say you need to sterilize your containers, just make sure they're clean.
posted by vytae at 1:49 PM on April 21, 2012
The bleach solution can work... I use 1 step sanitizer when making beer, fairly cheap, effective and simple.
I think in general you may be ok with just a good wash and rinse, personally I would add the small step of sanitation for extra peace of mind.
posted by edgeways at 3:16 PM on April 21, 2012
I think in general you may be ok with just a good wash and rinse, personally I would add the small step of sanitation for extra peace of mind.
posted by edgeways at 3:16 PM on April 21, 2012
FWIW, we 'sterilize' our beer bottles by running them thru the dishwasher and using the sanitize cycle, as directed by most brewing manuals. Haven't had a problem yet.
posted by Tandem Affinity at 3:27 PM on April 21, 2012
posted by Tandem Affinity at 3:27 PM on April 21, 2012
" lot of yogurt machines use plastic so you can't even if you wanted to."
Huh? You can sterilize plastics....and thank goodness for that.
"Botulism doesn't seem possible given that the conditions aren't anaerobic"
You'd better HOPE the conditions are anaerobic, if you want any product. Lactobacillus needs anaerobic conditions to produce lactic acid from lactose. Without anaerobic conditions, you would simply get very gassy milk. However I agree - the risk of botulism is low because likely you're not adding fruits or honey during the process. ...if you are, and not pasteurizing it, I would stop doing that immediately (or start pasteurizing).
ANYWAY, I'm of the opinion you should sterilize/sanitize your jars before making the yogurt. Part of it is for safety, but part of it is to minimize unwanted microbes (as mentioned above) producing unwanted by-products....not necessarily dangerous, but....for example in brewing, you want mainly microbes that ferment fruits sugars to ethanol....but when some microbes get in there that ferment those sugars to acetic acid instead....well, that's when you get "bad wine"..... and conversely, if you want to get vinegar, you just want the acetic acid microbes.
So sanitize, sterilize, use aseptic techniques are much as possible to keep your cultures as pure as possible.
posted by Lt. Bunny Wigglesworth at 7:09 PM on April 21, 2012
Huh? You can sterilize plastics....and thank goodness for that.
"Botulism doesn't seem possible given that the conditions aren't anaerobic"
You'd better HOPE the conditions are anaerobic, if you want any product. Lactobacillus needs anaerobic conditions to produce lactic acid from lactose. Without anaerobic conditions, you would simply get very gassy milk. However I agree - the risk of botulism is low because likely you're not adding fruits or honey during the process. ...if you are, and not pasteurizing it, I would stop doing that immediately (or start pasteurizing).
ANYWAY, I'm of the opinion you should sterilize/sanitize your jars before making the yogurt. Part of it is for safety, but part of it is to minimize unwanted microbes (as mentioned above) producing unwanted by-products....not necessarily dangerous, but....for example in brewing, you want mainly microbes that ferment fruits sugars to ethanol....but when some microbes get in there that ferment those sugars to acetic acid instead....well, that's when you get "bad wine"..... and conversely, if you want to get vinegar, you just want the acetic acid microbes.
So sanitize, sterilize, use aseptic techniques are much as possible to keep your cultures as pure as possible.
posted by Lt. Bunny Wigglesworth at 7:09 PM on April 21, 2012
Response by poster: Thanks all, very helpful! I think I'll continue sterilizing the jars and tools, especially for the kefir since I'm not pasteurizing beforehand.
It occurred to me that I could also just disinfect the lids with a vinegar/hydrogen peroxide combo that I keep around the kitchen anyway, for peace of mind -- I haven't wanted to boil them since it loosens the adhesive, though fshgrl is likely right that it probably doesn't matter that much for this purpose.
Lt. Bunny -- yes, you're absolutely right, duh; I'm definitely not adding sugars in any case.
posted by susanvance at 9:58 AM on April 27, 2012
It occurred to me that I could also just disinfect the lids with a vinegar/hydrogen peroxide combo that I keep around the kitchen anyway, for peace of mind -- I haven't wanted to boil them since it loosens the adhesive, though fshgrl is likely right that it probably doesn't matter that much for this purpose.
Lt. Bunny -- yes, you're absolutely right, duh; I'm definitely not adding sugars in any case.
posted by susanvance at 9:58 AM on April 27, 2012
This thread is closed to new comments.
posted by tempythethird at 11:36 AM on April 21, 2012