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 ...
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 countries manage to make delicious yogurt without fuss andwithout thermometers. And you definitely don't nee...
How To: Make sauerkraut the Greek way By Amie Coué Arbuckle 08/09/2008 2:40 am Salads This tutorial video will teach you how to make low-salt, lacto-fermented sauerkraut using the whey from Greek-style yogurt. How To: Make a summer avocado and berry salad garnished with strawberries...
The whey can be saved to use for other recipes, especially if you are following the GAPS protocol. If you want a thicker yogurt then you can always strain off the remaining whey using cheesecloth. Personally, I’ve never been a fan of super thick yogurt so I found that I really enjoyed...
Use a clean towel or coffee filter and pour the whey through the new filter. Straining whey for a few hours will result in a soft, easily spreadable cheese, with a texture similar to Greek-style yogurt. Straining whey overnight will result in a denser, cream cheese-like texture and ...
How ToMake beef Wellington with pie crust Meat Recipes ByRobin Mansur How ToMake sauerkraut the Greek way ByAmie Coué Arbuckle 08/09/2008 2:40 am Salads This tutorial video will teach you how to make low-salt, lacto-fermented sauerkraut using the whey from Greek-style yogurt. ...
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 ...
Corky - Firm, hard, tough consistency, hard to break in fingers. When it breaks it does so in a woody manner. It is apparent at a very firm curd during draining... Beginner Ways to Use Whey You try to buy the best milk you can for cheese making and when you're done you have a...
The high amount of protein comes from triple the amount of milk used to make the same quantity of yogurt. Real Greek yogurt doesn’t use any fillers or thickeners – most labels include just milk and cultures. Whey is a natural by-product of the yogurt making process, and the only natur...
This means somewhere like a warm laundry cupboard would also work. Even a gas oven with just an ambient light running is likely warm enough to get the yogurt making process to take place. How to use the whey The yellow liquid strained from the yogurt is called whey and there’s a lot ...