Page 1 of 2 12 LastLast
Results 1 to 10 of 17

Thread: Do you strain your yogurt/kefir? page

  1. #1
    primal_alex's Avatar
    primal_alex is offline Senior Member
    Join Date
    Apr 2012
    Location
    Geneva (Switzerland)
    Posts
    178

    Do you strain your yogurt/kefir?

    Primal Fuel
    Anybody strain their homemade yogurt or milk kefir?
    What do you do with the whey you get?

    Just curious to know what others do with it

  2. #2
    namelesswonder's Avatar
    namelesswonder is offline Moderator
    Join Date
    Jul 2011
    Location
    MA, USA
    Posts
    11,976
    When I was making yogurt, no, I didn't. Not much whey was produced when I got it all right, anyway. If the yogurt didn't incubate correctly (got too cold while it was supposed to be staying around 100F for 8-12 hours), it would be clumpy and mostly whey. In that case, I'd still eat it all.

    I've read that some people will add it to smoothies since there's plenty of good nutrition in it. You could also bake with it (use it instead of water or some other liquids).
    Journal on depression/anxiety
    Currently trying to figure out WTF to eat (for IBS-C).

  3. #3
    Pamsc's Avatar
    Pamsc is offline Senior Member
    Join Date
    Feb 2012
    Location
    South Carolina
    Posts
    356
    I use kefir mostly in smoothies, so I stir the whey back in. But I make cheese occasionally, which produces a lot of whey. I've used it instead of water in cooking, but that doesn't come close to using it up. So usually I end up pouring it on my vegetable garden, figuring that way the nutrition in it doesn't go completely to waste.
    __________________________
    age 56, type 2 diabetes, swimmer
    low carb since 2006 thanks to Jenny, primal since Jan. 2012

  4. #4
    breadsauce's Avatar
    breadsauce is online now Senior Member
    Join Date
    May 2010
    Location
    Sussex
    Posts
    2,123
    If you eat beans or things like buckwheat, it is good for soaking them in to reduce anti nutrients.

  5. #5
    primal_alex's Avatar
    primal_alex is offline Senior Member
    Join Date
    Apr 2012
    Location
    Geneva (Switzerland)
    Posts
    178
    Guess what? I am going to do exactly that, this week. I've still got some dried black beans that I had bought before I became primal. I was curious to check if somebody had the same idea. Apparently yes
    I regularly use the filtered whey to control the fermentation of cabbage, for real homemade sauerkraut. It takes a couple of weeks before it's ready but the taste is...

    Anybody every tried to do sourdough with kefir whey instead of plain water?
    Last edited by primal_alex; 01-21-2013 at 08:38 AM.

  6. #6
    MEversbergII's Avatar
    MEversbergII is offline Senior Member
    Join Date
    Jan 2013
    Location
    Lexington Park, MD
    Posts
    2,033
    I'd imagine that would kick-start the starter, since there's going to be a host of bacteria and or yeasts still in the whey. I am curious to see just how that'd turn out, actually. I'm planning to begin my own home-made starter sometime soon and was wondering what different effects could be achieved with some kind of liquid additive. At the time, I was thinking pu'er tea, but I'm not sure just how much of the fermentating organisms remain after proper infusion.

    M.

  7. #7
    14emom's Avatar
    14emom is offline Member
    Join Date
    Nov 2012
    Location
    New Jersey
    Posts
    87
    I use the whey for lacto-fermentation. I make my own coleslaw using it. It's supposed to add a lot of good stuff into your gut. I throw some of the coleslaw onto my salad.

  8. #8
    MEversbergII's Avatar
    MEversbergII is offline Senior Member
    Join Date
    Jan 2013
    Location
    Lexington Park, MD
    Posts
    2,033
    Good idea; while making dinner tonight I was reminded of this whey-using recipe:

    Real Food 101: How to Make Lacto-Fermented Ketchup | OUR NOURISHING ROOTS

    M.

  9. #9
    primal_alex's Avatar
    primal_alex is offline Senior Member
    Join Date
    Apr 2012
    Location
    Geneva (Switzerland)
    Posts
    178
    Quote Originally Posted by MEversbergII View Post
    At the time, I was thinking pu'er tea, but I'm not sure just how much of the fermentating organisms remain after proper infusion.
    M.
    I guess none... it is sufficient to bring water (or milk) to 70 C for 5 minutes to sterilize it.

    However yes, drinking it is indeed another option I considered: I add some stevia and cool it. I guess the whey you get from strained yogurt is the same kind of proteins you get in the Whey! powdered proteins, while the cheese cream is caseins instead.

  10. #10
    primal_alex's Avatar
    primal_alex is offline Senior Member
    Join Date
    Apr 2012
    Location
    Geneva (Switzerland)
    Posts
    178
    Quote Originally Posted by MEversbergII View Post
    Good idea; while making dinner tonight I was reminded of this whey-using recipe:

    Real Food 101: How to Make Lacto-Fermented Ketchup | OUR NOURISHING ROOTS

    M.
    Great website, thanks!

Page 1 of 2 12 LastLast

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •