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Thread: Do you strain your yogurt/kefir?

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  1. #1
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    Do you strain your yogurt/kefir?

    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
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    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).
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  3. #3
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    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.
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  4. #4
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    If you eat beans or things like buckwheat, it is good for soaking them in to reduce anti nutrients.

  5. #5
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    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
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    Quote Originally Posted by primal_alex View Post
    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?
    I've made sauerkraut a couple of times using whey - and I MUCH prefer it with just salt. This link is an interesting take on this

    Why I Don’t Use Whey as a Vegetable Fermentation Starter The Liberated Kitchen, LLC

    I'm fermenting some buckwheat with kefir (not whey, the whole kefir) just now to make crepes. After an overnight ferment, it is risen and bulked up like sourdough bread does. Fascinating!

    With beans, I soak in water for 6 - 8 hours, tip into colander and rinse, put back into bowl and cover with a mix of whey and water to cover or kefir and water to cover and leave overnight before cooking - usually in a pressure cooker. I don't know if it truly does destroy anti nutrients - but they taste good and I have no adverse after effects!

  7. #7
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    Quote Originally Posted by breadsauce View Post
    I'm fermenting some buckwheat with kefir (not whey, the whole kefir) just now to make crepes. After an overnight ferment, it is risen and bulked up like sourdough bread does. Fascinating!
    That looks interesting, thanks for sharing.

    Are you using buckwheat in grains or flour? Will you add eggs and yeast, too, before cooking or kefir+buckwheat are enough?

  8. #8
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    Quote Originally Posted by primal_alex View Post
    That looks interesting, thanks for sharing.

    Are you using buckwheat in grains or flour? Will you add eggs and yeast, too, before cooking or kefir+buckwheat are enough?
    This 1st effort is an experiment using several recipes when googling "fermented buckwheat crepes". i have 1 cup buckwheat flour fermenting with 1 cup kefir, which I began yesterday evening at 6.00 pm. Tomorrow morning I will add 1 beaten egg, 1 cup of milk, salt and a half teaspoon of baking powder. Then cook "pancakes" in a cast iron frying pan and see what happens.

    If it is good - fine. If, as I suspect, it is slightly "brittle" then the next attempt will add a tablespoon of tapioca flour with the egg, milk etc. I normally WOULDN"T add baking powder, but it was mentioned in so many recipes that I thought I'd try it for the 1st time!

    I'll post to let you know if the results are good, bad or in indifferent!!

  9. #9
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    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.

  10. #10
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    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.

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