• @Blossom Is A Blessing To This Community, Let Us Be A Blessing To Her
    Click Here For More Information
  • Due to excessive bot signups along with nefarious actors we are limiting forum registration. Keep checking back for the register link to appear. Please do not send emails or have someone post to the forum asking for a signup link. Until the current climate changes we do not see a change of this policy. To join the forum you must have a compelling reason. Letting us know what skills/knowledge you will bring to the community along with the intent of your stay here will help in getting you approved.

Microfiltrated milk-good or bad?


Apr 26, 2013
Microfiltrated milk is really popular here in Europe last 5 years. What microfiltration does is it only allow sugars and protein to go through the filter, but anything else like fat, microorganism stays out. Then you have to add fat back in. What that does is purify milk of any microorganism and you dont need to do high temperature pasteurization, not even the medium one, just the low temperature pasteurization.

Today I made puding with it (I also add egg yolk for choline and cholesterol), but something weird happened. There was no fat layer at boiling point, that does not happen even with ultrapasteurized and homogenized milk. Then the puding would not dense up completely, it was litlle bit like slime.


Mar 17, 2013
The microfiltering idea sounds like a good thing on the face of it, but your experience with cooking with it makes it seem a bit questionable. Hmm...

Similar threads