How do you use yogurt after whey?
4 min read
Asked by: Courtney Johnston
The living bacteria in fresh whey can be used in place of a starter culture (or portion of yogurt) to inoculate another batch of homemade yogurt. Add approx. 1/4 cup of whey to heated and cooled milk and then ferment for 24 hours.
What do you do with yogurt after making whey?
Whether you have whey leftover from homemade yogurt or purchase a bottle, try adding it to your morning smoothie or juice, or use it to finish a cold soup for a bright little kick of acid.
Can you use the whey drained from yogurt?
Whey is rich in calcium, phosphorus and B vitamins like riboflavin, pantothenic acid and vitamin B-12. Instead of discarding it, use whey to boost the vitamin, mineral and protein content of other foods. Plan on 1 pint of drained yogurt yielding 8 ounces of whey and 1 quart of yogurt yielding 16 ounces.
Should I strain the whey from yogurt?
Whey makes yogurt tangy and loose; straining it out makes it sweet and rich.
How long is whey good for after making yogurt?
Yogurt cheese lasts 1 week (you’ll know when it goes bad) and the whey may last up to 6 months. It looks, tastes, and behaves just like cream cheese! The only thing it doesn’t do great is melt, like in a hot food recipe.
What can I do with the liquid from strained yogurt?
Editor: Amanda, this liquid whey can be used in smoothies, for a little extra protein. It can also be used for soaking beans and lentils before cooking.
What can you do with whey liquid?
Awesome Uses for Whey
- Substitute whey in any baking recipe that calls for water (or even milk). …
- Use whey to lacto-ferment vegetables, condiments, sauerkraut, chutneys, jams, etc. …
- Use whey to soak grains, Nourishing Traditions style. …
- Freeze it for later. …
- Use whey to cook pastas, potatoes, oatmeal, or rice.
Why do I have so much whey in my homemade yogurt?
Some whey formation is normal when culturing. Drain the whey for a slightly thicker yogurt or stir it in, which will give you a thinner yogurt.
Can I freeze yogurt whey?
Freeze for later – You can always freeze your whey for later. I recommend splitting it into smaller, manageable batches and freezing separately. It will keep in the freezer for up to 6 months, possibly longer.
How many times can you use homemade yogurt as a starter?
Usually, you can make 3-4 batches before you start over with store-bought yogurt. However, traditional yogurt starters for sale online are re-usable for a much longer time. Read more about yogurt starters for homemade yogurt here.
How much yogurt should I use as a starter?
First: A rule of thumb is to use 1 tablespoon of yogurt starter for every 1/4 gallon of milk.
Can I use whey as yogurt starter?
YOGURT STARTER CULTURE
The living bacteria in fresh whey can be used in place of a starter culture (or portion of yogurt) to inoculate another batch of homemade yogurt. Add approx. 1/4 cup of whey to heated and cooled milk and then ferment for 24 hours.
Can you ferment yogurt too long?
Also, the longer you let a yogurt culture, the more tart it will be. But if you let it ferment too long, the yogurt will begin to separate into curds (solids) and whey (liquid).
Can you use too much yogurt starter?
If too much starter culture is used, the bacteria will be crowded and run out of food (lactose) before the yogurt is set. Too much starter can produce a sour taste, rather than the desired tart taste.
Why is my homemade yogurt so watery?
Too hot or too cool will negatively impact the bacteria in youryogurt starter culture. You really need a yogurt maker. A possible cause of runny yogurt is the bacteria fermentation slowing down, becoming dormant or being killed by an uneven heat source. Fermenting for longer always results in a thicker yogurt anyway.
Does yogurt get thicker the longer it ferments?
Even longer fermentations can yield more tangy flavor and fuller digestion of lactose. I have heard of people fermenting yogurt for as long as 24 hours. At lower temperatures, coagulation will take longer, and the end result will probably not be quite as thick.
Do you have to boil milk before making yogurt?
While yogurt can be made from room-temperature milk, for the best, most consistent results, most experts recommend first heating the milk to at least 180°F or the boiling point. Heating the milk makes for a richer end product, and also kills any bad bacteria in the milk.
How do you know if homemade yogurt is bad?
It can smell sour, but should not be pungent (strong or sharp). If it smells rancid, foul, spoiled, strongly acidic, rotten, or off-putting, something other than yogurt bacteria has cultured and it should be thrown out. Taste: Yogurt should taste pleasant.
