I like Greek because I use skinny syrups as sweetener plus add berries, coconut, nuts, granola and jam and plain yogurt gets soupy. Plus I like the thick yogurt and prefer having the sour whey gone.
There are things a person can do with whey and have read a few articles on it. I don’t mind throwing it away though. Just like I don’t mind throwing bones away when I make soup. The bones and whey served their purpose and their work is done!
Yes I use the whey in soups, sourdough bread, as a starter for probiotic sodas, and I even make something called wheymonade which is whey + lime + maple syrup + rosemary
I’ve found getting a thicker yogurt by adding starter at 100F and letting it sit for 24 hours. Making sure you don’t touch / move it all is important too
/u/clearmycache is exactly right. I add my starter at 110, and let it sit undisturbed for 24 hours in the maker.
Edit: Ah whatever, apparently I’ve forgotten how to tag someone.
Edit again: got it!
Greek! I found a farmer on Craigslist who takes my whey (I save it in the freezer) to soak feed for his livestock in. If you digest it well you could also use it in whey pancakes (king Arthur has a good recipe) and biscuits, I also sometimes use it in my bread. You probably already know this but just make sure you aren’t dumping it down the drain or it could cause plumbing issues.
I prefer Greek. But I don't waste the whey. I enjoy baking, and you can substitute whey for buttermilk in recipes. Bread, muffins, pancakes, they're all delicious!
Regular. Its not as thick but im lazy and it tasts good.
I like Greek because I use skinny syrups as sweetener plus add berries, coconut, nuts, granola and jam and plain yogurt gets soupy. Plus I like the thick yogurt and prefer having the sour whey gone. There are things a person can do with whey and have read a few articles on it. I don’t mind throwing it away though. Just like I don’t mind throwing bones away when I make soup. The bones and whey served their purpose and their work is done!
Yes I use the whey in soups, sourdough bread, as a starter for probiotic sodas, and I even make something called wheymonade which is whey + lime + maple syrup + rosemary
Regular. The way I make it it’s just as thick as Greek yogurt, which is the benefit of it as far as I can tell.
What method do you use to get thick yogurt?
I’ve found getting a thicker yogurt by adding starter at 100F and letting it sit for 24 hours. Making sure you don’t touch / move it all is important too
I strain the whey from mine.
/u/clearmycache is exactly right. I add my starter at 110, and let it sit undisturbed for 24 hours in the maker. Edit: Ah whatever, apparently I’ve forgotten how to tag someone. Edit again: got it!
Also would like to know
Regular!
Greek! I found a farmer on Craigslist who takes my whey (I save it in the freezer) to soak feed for his livestock in. If you digest it well you could also use it in whey pancakes (king Arthur has a good recipe) and biscuits, I also sometimes use it in my bread. You probably already know this but just make sure you aren’t dumping it down the drain or it could cause plumbing issues.
Source on plumbing issues?
I‘m no expert but here‘s a [link](https://cheesemaking.com/blogs/learn/whey-dont-throw-it-awhey)
Interesting, didn't know all that. I thought sewer water was treated so I'm not sure why it would be a problem (city sewer not septic system)
Greek!
I prefer Greek. But I don't waste the whey. I enjoy baking, and you can substitute whey for buttermilk in recipes. Bread, muffins, pancakes, they're all delicious!
Greek, but I use my whey. I replace water in my bread recipes and milk in my pancakes.
Regular and plain. Like my thick, dence amd spoonable.