So I've been using the strained liquid called whey - straight up drinking or adding to other foods - thinking whey means protein and the fat is in the thick yogurt. But a friend just kindly informed me that it is actually the other way round. Googling was all over the place. Any reliable source to verify this? I know all of you will know, but I'm looking for an authoritative source.
Edit: I make homemade yogurt and strain it to make it feel like Greek yogurt. I'm talking about the liquid that filters out.
I want to make strained yogurt and am looking for advice! Hit me with your best recipes and tips for your favorite strained yogurt recipes!
Yoplait, yuck. Its soupy, watery, tepid glop. Not to mention how artificial the taste is.
Don't be an uncultured grug. Get yourself some Fage. Plain Greek Yogurt, thick and clotted. The way it should be. And the sour "twang" that comes with the yogurt is delicious. It gives the yogurt some luster and oomph.
Not to mention you can add fruit, jelly or honey on your own to your taste. Just dont buy the fake shit. youre better than that.
Hey y'all, any advice on a store to find labneh or strained yogurt spread? Ideally somewhere around Arlington, Falls Church, and Fairfax please. Thanks!
I got my hands on some local raw milk and decided to make some bangin' frozen yogurt with it, but I let the whey strain out for a bit too long. Can I mix some of the whey back in, or is there no going back? Thanks!
I make homemade yogurt (with sous vide) and I noticed that I love it more when I leave it straining for 24 hours and it gets very think. I am wondering if what I am eating is labneh and not yogurt?
Many plain, no-sugar-added commercial Greek yogurts have a sugar content of 8 or 9 grams. How is that possible when the bacteria has already fed on the sugar and the whey (which contains a lot of the lactose) has been strained out?
I recently extracted some whey from full fat plain yogurt and I would like to make a dessert with the remaining solids. I found a resource online saying that this is similar to fromage blanc, but I know it's not quite the same. I'm having a hard time finding ideas on Google. TIA!
Okay, so I'm sick of paying Chobani 6 bucks for the same amount of greek yogurt I get from straining (cheaper) regular nonfat plain yogurt. I understand the liquid that gets strained is water and whey. True? If so, what can I do with the stuff? Seems like a waste to just throw out. Bread, maybe? Reduce and add to...?
What are folks' experiences with (whole milk, no additives, live-culture) yogurt while eating keto? I've seen "Greek" (strained) yogurt mentioned frequently in keto books and blogs.
e.g.
>And as an aside, as long as you use βlive culture yogurtβ, ignore the βsugarsβ listed on the yogurt containerβs nutrition facts label. This is the amount of lactose (milk sugar) in the ingredient milk before the yogurt was made. In live culture yogurt, more than half of this is broken down to lactic acid during the fermentation process that makes yogurt. Unlike lactose, lactic acid (lactate) is easily absorbed by the body without raising your insulin level.
>*Phinney, Stephen; Volek, Jeff (2011-07-08). The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefits of Carbohydrate Restriction Sustainable and Enjoyable (Kindle Locations 3734-3737). Beyond Obesity LLC. Kindle Edition. *
Nowβ¦ Despite what Phinney & Volekβamong othersβsay, I find myself skeptical when I look at the macros on packages of whole Greek yogurt. Even the ones that contain nothing but whole milk and culture list a disturbingly high sugar content. I find it hard to imagine the nutritional data is for the prefermented milk and is not representative of the yogurt as packaged. Is it?
Has anyone experimented with adding yogurt to the diet and seen how it affects ketosis?
I'd love to go making my own Greek yogurt from whole grass-fed milk again, but not if I can only eat it in tiny amounts for fear of the glycemic impact.
I noticed that my yogurt lightly sticks to the nylon cheesecloth.
It's not difficult to get most of it out, but there's usually this thin layer of yogurt all across the cheesecloth that Id have to scoop with a small spoon if i wanted to get out. Id guesstimate it's about 150ml per 2L or so.
Okay, so I'm sick of paying Chobani 6 bucks for the same amount of greek yogurt I get from straining (cheaper) regular nonfat plain yogurt. I understand the liquid that gets strained is water and whey. True? If so, what can I do with the stuff? Seems like a waste to just throw out.
