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Home Cooking

What to do with the liquid strained off yogurt?

sasserwazr | Mar 20, 201003:05 PM     52

Last night I made my own yogurt which, by the way, is way easier than I ever had thought. The mere mention of a yogurt making machine made me believe that the process was out of my reach without such equipment. Was I wrong. My Indian friend is vegetarian and yogurt serves as one of his main protein sources. I felt ridiculous for buying so much low-fat/low-quality/high-priced yogurt from the store once he explained to me that making yogurt is basically 4 steps.

1) Heat milk to just under the boil and then let it cool to just over body temperature.
2) Stir in a tablespoon or so of already made yogurt.
3) Let sit for hours (I did 6) in an oven with only the light on for warmth.
4) Chill.

I like my yogurt a little thicker (ala Greek or labneh) so I strained the yogurt in a colander lined with paper towels. What I was left with was slightly-thicker than sour cream yogurt that is sooo delicious. And yellowish-greenish liquid. Lots of it. What is this? Whey? My friend says he doesn't throw it away because there is protein in there. I forgot to ask him how he used it.

Anybody know what to do with this stuff besides put it down the drain?

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