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Step 3The next day, remove the yogurt.
Dump the whey that has drained out into the bowl, and put the yogurt back in the original container. (I haven't found a good use for the whey as I'm sure there's some nutrition being wasted, so if anyone knows, please let me know!)
The yogurt should have a soft cheesy-like consistency. It will have reduced by about half its volume. The leftovers can be used as a healthful and non-fat alternative to sour cream or cream cheese in many cases.
The yogurt should have a soft cheesy-like consistency. It will have reduced by about half its volume. The leftovers can be used as a healthful and non-fat alternative to sour cream or cream cheese in many cases.
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Nov 5, 2008. 7:07 AMcindymdowns
says:
If you make yogurt and cheese as often as we do, you'll have a lot of whey on your hands. You can also use it in place of milk or water in any baking you do. We make a pot of beans only once in a while, but bake something every day of the week...so never throw that whey away!
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Nov 1, 2008. 8:47 AMgranniemac
says:
Add the whey to a pot of beans; you'll end up with a complete protein. (Thank you, Alton Brown)
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