Greek yogurt is great for spooning over soups or blending into smoothies, while regular unstrained yogurt is perfect for eating with fruit and granola. Whey is a tangy milk byproduct. It is the liquid that is left over after milk is curdled and strained. The Best Milk to Use When a ...
That yellowish liquid that’s left over after you strain the yogurt….that’s calledwhey. When making homemade yogurt, you’ll always end up with some whey as a by-product. The longer you strain the yogurt, the thicker it will get, the more whey it will yield. If you strain it to ...
Personally, I’ve never been a fan of super thick yogurt so I found that I really enjoyed it just the way it was once the whey was poured off after the yogurt was refrigerated and set. My favorite way to eat the yogurt is with local raw honey drizzled over it. It’s also really ...
Have you ever wanted to know how to make yogurt? It’s very easy and super cost effective. So why not give it a try? It’s that time of the year again – Spring is around the corner. This Sunday is the first day of Spring and the first day of the Persian New Year, or Norouz...
Kvass is a traditional fermented beverage that has a similar taste to beer, except it’s healthier because it provides probiotics. It’s actually made from stale, sourdough rye bread or beets, meaning it’s cheap and easy to make.
Transform whey from cheese or yogurt making into a delicious, whey caramel that's perfect for drizzling on desserts, pancakes or even ice cream. #whey #caramel
Don't keep it too long as the yogurt will be tart and unpleasant. Making Yogurt without Thermometers Learning how to make yogurtthat is great to taste is much like making good coffee; some people can, and some people can't. And yet thousands of people around the world in third world co...
Skipping this step will make a very profound difference to the structure of your yogurt. Without it, your yogurt will be thinner and much more fragile. When you scoop it there will be more whey and all that albumin will wash out in it ...
Raw milk already contains a very wide variety of native bacteria. When you use it to make yogurt, those native strains mix with the strains in your starter culture. Over time, the native bacteria in your raw milk may outcompete the strains in your starter, producing off-flavors and inconsist...
This is an adaptation of the whey recipe from Sally Fallon'sNourishing Traditions. Using this method, you getwonderful cream cheeseand whey, which can be used to make sauerkraut,ginger ale, or many other lacto-fermented foods. It couldn't be easier: Put plain yogurt in a dish towel or ch...