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?
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.
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.
I would imagine the Dexter must have produced more butter fat then the Jersey did. We have a couple milk goats and stopped using one of the alpines because she produced a lot less butter fat. Anything made with her milk would give a lot more whey. We end up with more yogurt and cheese per gallon with the other goats. She produced a gallon a day, but no sense spending extra time for less final product.
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Related Threads
?
?
?
?
?
Homesteading Forum
6.1M posts
74.6K members
Since 2002
A forum community dedicated to living sustainably and self sufficiently. Come join the discussion about livestock, farming, gardening, DIY projects, hobbies, recipes, styles, reviews, accessories, classifieds, and more!