Normally (e.g. here) the recipe for oladyi (thick palm-sized pancakes) requires kefir, a fermented milk drink similar to a thin yoghurt or ayran.
There is one well-tested recipe that uses milk with lemon juice (or vinegar) instead: to begin, one has to heat the milk up to 36C-38C (body temperature), add 1tbsp of vinegar, let it rest for 15 min. I am guessing this is done to curdle the milk, right? Will this process work as expected if the milk is ultrapasterized?
Best Answer
It will not curdle as well as regular pasteurized milk will, but probably good enough for the recipe you're making.
Ultrapasteurized milk, because of its "cooked" nature, doesn't form curds as well as other kinds of milk. Particularly, you cannot make cheese from it because the proteins have been changed by the high-heat sterilization. They have been denatured.
However, this recipe does not seem to depend very much on the texture of the curds made during the curdling process in the first two steps. If you were draining the whey, I'd say not to use UHT milk, but in this case everything is still mixed in. At worst, the pancakes would have slightly inferior texture to those made with regular milk.