Homesteading Forum banner

Too much whey in yogurt

6K views 7 replies 8 participants last post by  DoubleAcre 
#1 ·
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?
 
#3 ·
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.
 
#8 ·
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.
Top