Too much whey in yogurt

Discussion in 'Dairy' started by homesteader25, Mar 4, 2016.

  1. homesteader25

    homesteader25 Active Member

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    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?
     
  2. Skipper1953

    Skipper1953 New Member

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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.
     

  3. Belfrybat

    Belfrybat Well-Known Member Supporter

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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.
     
  4. Lady89

    Lady89 Well-Known Member

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    If you have pigs they will love you for giving them some of that left over whey
     
  5. mrs whodunit

    mrs whodunit Well-Known Member

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    And chickens love the whey too.
     
  6. badbadivy

    badbadivy New Member

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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.
     
  7. Gretchen Ann

    Gretchen Ann Well-Known Member

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    I use whey in baking bread in place of water.
     
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  8. DoubleAcre

    DoubleAcre Well-Known Member

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    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.