So I had some people ask me if what I made the day before was thick and creamy like Greek yogurt and my answer was no. In order to have thick Greek yogurt, you need to strain it. To do this you just take a mesh strainer and lay either cheese cloth, coffee filters or a paper towel in it and then dump your yogurt on top and let it sit overnight in the fridge.
I happened to have an actual yogurt strainer in my cupboard of appliances….along with an actual yogurt maker.
Just place the strainer in the container and then dump the yogurt in the strainer.
Cover and put in the fridge overnight.
This is what I had in the morning. Greek yogurt on the left and whey on the right. As you might be able to see, there is a little bit of yogurt in the whey, so maybe a coffee filter would be a little better with the strainer than just the strainer alone. I have no idea. I’ve never done this before.
There is the yogurt. I ran my finger through it to see how thick it is.
Here is a comparison between the strained yogurt (on top) and then regular yogurt straight out of the crock pot (on bottom)
Yumm!! Apparently, if you keep letting the yogurt strain you will get cream cheese. Will have to test this some time….
So here is the whey. So I looked online to see what to do with this other than put it in smoothies. One of the things I found was to use it in making bread instead of whatever liquid is in the recipe. So now I have whole wheat herbed pizza dough rising downstairs. As always, a recipe will follow 🙂
If you are looking for the nutritional information of the liquid whey, well you have come to the right place since I looked to the end of the interwebz to find this info:
Serving size: 1 cup
Fat: 0.2 g
Carbs: 12.6 g
Protein: 1.9 g
This is what is dripping out of your yogurt (or settling on top if you aren’t straining it on purpose).
Now you can use this to calculate nutritional info for stuff when you sub in liquid whey for other things.