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Milk tasting with Weihenstephan – the „Milk Tasting Guide“ – Not all milk is created equal. I think everyone who enjoys drinking milk and knows their own preferences when shopping at the supermarket knows this. While some buy milk exclusively from the refrigerated section, others prefer long-life milk, which doesn't require refrigeration. Today, I want to explain why the different varieties taste different and how you can find your personal favorite. You'll also learn about Weihenstephan's interesting milk tasting guide and, like me, get the hang of milk tasting.
Let's begin the Weihenstephan milk tasting
Milk: Taste and differences
Describing the taste of milk isn't easy. Sure, everyone knows what milk tastes like, but describing to someone trying it for the first time what they'll experience on their palate is quite a challenge. Milk is more complex – even in terms of taste – than you might think. You can only truly appreciate milk by smelling, tasting, and feeling it. For most of us, the most memorable aspect is probably the smell of milk. It always evokes the scent of fresh hay mixed with sweet, creamy almond butter. On the tongue, milk is full-bodied and creamy. Discerning the subtle mineral notes requires careful attention while drinking. The same is true for the nutty and herbal aromas that unfold alongside a cool freshness on the palate.
As with most foods, there are significant differences in taste and quality when it comes to milk. Have you ever had milk that tastes kind of "barnyardy" or watery and bland? – Then you've usually not bought very high-quality milk. With UHT milk, for example, you'll quickly notice the typical "cooked" taste if it's heated for too long or at too high a temperature. Nobody likes milk like that. Truly good milk tastes fresh and vibrant, with the aforementioned creamy and subtly nutty notes, a hint of caramel, and a herbal touch.
Two glasses on the tasting sheet are waiting for the milk.
Learn to properly taste milk
Milk tasting can be a lot of fun – with the right background knowledge. Fresh, long-life, and lactose-free milk don't all taste the same, and the different fat contents within each group also create further differences in taste. Subtle details make the various types and fat contents taste different, so everyone can best discover their own favorite through tasting. Weihenstephan, together with Milk sommelier Arno Steguweit a Weihenstephan Milk Tasting Guide created to help everyone taste milk correctly.
For the proper tasting, you will need two stemmed glasses with medium-sized, oblong bowls and (optionally) a tasting sheet (which you can download below). The milk you wish to taste should ideally be between 16 and 18 degrees Celsius. The extensive tasting consisted of four rounds.. In the first round This isn't a direct comparison yet, just a taste test. Pour the 0.1% UHT milk – the lowest fat content – into a glass, swirl it, and describe its appearance and smell (swirl while smelling!). Only taste it at the very end. If you like, you can write down your observations for a better comparison. Try to describe the milk's viscosity as well. While this isn't a direct indicator of quality, you'll notice that the higher the fat content, the thicker the milk.
Your glasses should have a medium-sized, elongated bowl.
In Round 2 The UHT milk is tested against fresh milk with 1.5%. It's best to fill both into glasses and place them on the sheet provided – this will prevent any mix-ups. First, describe your initial impression: the color, texture, and viscosity when swirling. You'll already notice that each milk is different. Finally, it's time to taste. Surely you can smell and taste a difference? In the third tasting round The UHT and fresh milk are then compared again – this time with 3.51 TP3T each. The procedure is the same as in the second round and with the 1.51 TP3T fat level. In the last and fourth round Next, we'll move on to lactose-free milk. Even if this type of milk is completely new to you, you should include it in your tasting to get a feel for the full range. Again, compare 1.51 TP3T with 3.51 TP3T, starting with the lower fat content.
You can then discuss your tasting results with your fellow testers and compare whether you were „on the right track“ by comparing them with the Weihenstephan Milk Tasting Guide.
Tasting with several people is even more fun!
What I personally learned at the milk tasting
After the tasting, I know: milk can taste very different. I personally really like Weihenstephan milk. I've learned that this is primarily because the Weihenstephan dairy places great emphasis on meticulous care, down to the smallest detail, both in the quality of the raw milk and in its processing. For example, to make it shelf-stable, the milk is ultra-high-temperature (UHT) processed for just three seconds using a particularly gentle method. This allows even Weihenstephan's long-life milk to retain its fresh, milky taste. That's why I personally prefer UHT milk, as I can store it a bit longer. Try it out and compare a few different UHT milk brands; you'll quickly see and taste what I mean. I recommend downloading the Weihenstephan Milk Tasting Guide. There you'll also find all the tasting results and the conclusions for each milk from milk expert Arno Steguweit.
+++ This article was created in cooperation with the Weihenstephan dairy. Thank you! +++
Contact for inquiries
Get your Weihenstephan milk tasting guide for home use here.
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