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Dairy butter, cheesemaking, yogurt, processing milk, etc.


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  • 1 Post By Gretchen Ann

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  #1  
Old 03/04/16, 07:28 AM
 
Join Date: May 2014
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Too much whey in yogurt

Does anyone have a solution to this other than straining? When I was milking a Dexter it wasn't a problem but ever since I've been using Jersey milk, there is just more whey. Straining helps but from 2 quarts after draining i only get 3/4 of a quart and that seems like too much loss. I've used dry starters and yogurt from store and get the same amount of whey. Suggestions?
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Old 05/11/16, 09:40 PM
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Don't drain off so much whey and find a use for the whey you do drain off. Depending on the culture you use, you could produce a thicker yogurt with less whey.

Whey is quite nutritious in its own way. I drink some of the whey from my yogurt and I use it in cooking and baking.
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Old 05/12/16, 08:40 AM
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By draining so much whey off you are making Greek yogurt. For regular yogurt, I use store bought full fat milk and add 4 Tbs. powdered milk to each quart. That helps firm it up without resorting to gelatin. For Greek yogurt, I strain for 30 minutes and probably strain out 3/4 cup of whey. Add an equal amount of water to the whey and some lemonade powder and it makes a refreshing drink.
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Old 05/15/16, 07:36 PM
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If you have pigs they will love you for giving them some of that left over whey
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Old 11/12/16, 06:58 PM
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And chickens love the whey too.
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Old 12/04/16, 11:06 PM
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I give leftover whey to my dogs! But you if you have a whole lot of leftover whey, you could use it to make ricotta.
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  #7  
Old 12/09/16, 05:58 AM
 
Join Date: Aug 2010
Location: Elkhart County, Northern Indiana
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I use whey in baking bread in place of water.
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