No more runny yogurt for us! Now... what to do with the whey?

[Aletheia]

After three years of making predictably tasty, but predictably *watery* yogurt, I had a brainstorm this morning that will, I think, change our yogurt-eating life.  :)  I poured last night's batch into a (clean!) birdseye diaper, which was in a colander, which was in a big pot.  They whey drained out over about 5 hours and the remaining creaminess was, while a godawful mess to scoop out of the cloth, amazingly delicious. 

3 out of 9 cups are whey.  I'm not sure I can drink it straight down, and am here to gather suggestions as to what I can do with it...

(Also... I'm assuming that this means my yogurt sans whey is not as protein intensive, too.  Hmmm.)

[Arduinna]

I used to use the cheesecloth method in a colander over a bowl, but a few years ago I switched to this

You can use the whey for ferments.

[ChicoYaYa]

I use one of those superfine-mesh metal "coffee filters" to strain my whey and thicken up my homemade, raw milk yogurt. (Basically the same concept as the yogurt cheesemaker mentioned above.)

Whey is extremely nutritious and can be used in a variety of ways... add it to the soaking water for grains (I use about 2 Tbsp. whey with 1 cup of water when soaking my 1 cup of oats overnight - add it all to another 1 cup of boiling water for quick cooking in the morning!) Also add to meatloaf, when you bake bread use it as part of your liquid, great if you are into making lacto-fermented veggies (haven't tried it yet, but it's next on my list!)

Nourishing Traditions has a host of suggestions. It keeps for quite awhile in the fridge, (but I don't think I would want to drink it straight!)

[velcromom]

Yes, this is my trick for thick, custard-like yogurt! Only drawback is you get less yogurt that way, but it's so filling that you eat less at a time so it isn't that big a deal. I love to use the whey for making juice soda, but even if you just mix some into juice it's still good - it doesn't change the flavor of juice at all. I've used it as the liquid in baking too. If I  had enough, I'd try making ricotta, but I've never had that much at one time.

I don't recommend using whey for ferments, too many people have given negative feedback on that. I use salt only (Wild Fermentation site has instructions).

[SuburbanHippie]

^ I'm loving that soda recipe!  I can't wait to try it!  Thanks!

[Milkymommi]

Holy jamoaca! My mouth is watering over that juice soda recipe... gonna have to try that one.

I have quite the abundance of whey at the moment after making cream cheese. I've been throwing it in our green smoothies every day and also in our oats while they soak.

[Aletheia]

Thanks for the ideas!  If anyone has specific experience with soy yogurt and soy whey, I'd appreciate that. We have to make both dairy and soy due to DS1's allergy.  Do you think I can use the soy whey just as I would the dairy whey?  I am really intrigued by that juice soda recipe!

[AJsMama]

I use old flat diapers to strain my yogurt, too.  I have learned that if I wet the diaper before using it, I lose less whey and it's less of a goopy mess.  Also, when I used real cheesecloth, it was a total disaster to get out.  That's why I use my diapers. :)

[Arduinna]

I've always found cheesecloth to be very simple to use and the yogurt just falls right off of it when it's done. If it's not then you probably don't drain it as long as I do.

[DevaMajka]

Originally Posted by Arduinna 

I used to use the cheesecloth method in a colander over a bowl, but a few years ago I switched to this

You can use the whey for ferments.

I use that yogurt cheese maker too- I love it!
 

Quote:

Originally Posted by velcromom 

I don't recommend using whey for ferments, too many people have given negative feedback on that. I use salt only (Wild Fermentation site has instructions).

Can I ask why not? I just started doing whey ferments from NT and I like them. Is it just personal preference, or is there something I need to look out for, safety wise?

 

[CookAMH]

That's a good idea to put in juice. That would reduce the sugar, though the whey does have carbs. Straining yogurt reduces the carbs in the yogurt, for those conscious about carbs.

I use a paper coffee filter and have some straining right now.

My mom has found that the raw milk whey gets moldy faster than the whey from the pasteurized starter that she makes and sometimes strains.

[JasmineC]

How do you make your yogurt with raw milk without pasteurizing it first; I have been wanting to make yogurt with our milk, but

every thing I have found instructs to heat it up first.

[Milkymommi]

Originally Posted by JasmineC 

How do you make your yogurt with raw milk without pasteurizing it first; I have been wanting to make yogurt with our milk, but

every thing I have found instructs to heat it up first.

[koru]

If you only heat your milk to 110 F, the raw milk will retain it's beneficial enzymes so raw milk yogurt is definitely possible! Check out this recipe per The Nourished Kitchen....

http://nourishedkitchen.com/raw-milk-yogurt/