What do you do when your tub of yogurt separates into watery liquid (whey) and thicker yogurt? Do you mix it back together or drain off the liquid?
Draining results in a thicker, creamier yogurt. “Greek yogurt is just regular yogurt with the whey strained out,” says Kajikit. “My grandfather made yogurt and yogurt cheese and farmer’s cheese letting each one drip through a cloth and then throwing away the water,” says rccola. “When it gets dense enough, use it as a spread on toast or fruit, especially bananas with nutmeg.”
But the whey contains nutrients that some hounds are reluctant to waste. “Yogurt whey is a combination of sugars, proteins and minerals, particularly calcium,” says JungMann. “The more whey you drain from the yogurt, the more sugar and calcium you drain, however you do end up with a more protein-dense final product.”
If you like the richer texture of strained yogurt but don’t want to lose the whey, drain it off and save it for another use. ipsedixit likes whey for cooking oatmeal or baking bread. It lasts a long time, too, says JungMann—a month or more in the refrigerator—and it freezes well. No reason not to keep it for some future use.