Making whey

It’s really more like straining whey.. I put the yogurt in the center of a flour sack towel, bundled it with a rubber band, and hung it on the cabinet handle to drip into a container for several hours. You can do this with curdled milk, too. What’s left in the towel will be a thick cheese like blob, the more moisture that comes out of it, the cheesier it gets. I’ve never done this with yogurt before but I anticipate the same process. You can press the cheese between plates in the fridge and cut it and fry it to make saag, you can blend it in the blender to make cream cheese, etc. I’m going to save the whey for more fermentation projects.


Greek yogurt is thick already…


If you pinch or pull down a bit on the towel it drains better..


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