Inspired by @Carol and her yogurt making food prep, my overnight Instant Pot yogurt is now straining (and it smells so good). Funny story — picked up what I thought was 1/2 gallon of milk yesterday — turns out, it was 59 oz. Shrinkflation? I dunno. But, I used the same two tablespoons of starter yogurt and it worked just fine. If you don’t have a yogurt strainer, use a small-hole sieve and tea towel to drain off the whey over a large bowl. Works great! Learned some new tidbits yesterday that will help me win Trivial Pursuit: - The strained whey from yogurt, cottage cheese, cream cheese making is called acid whey. - The whey from hard cheese making is called sweet whey. - Acid whey has about 2.09 grams of protein per cup and approximately 13 carbs. - Acid whey is a complete protein. See? Now you’ll ace that question! Here is the method I use for the yogurt and it hasn’t failed me yet. If you do not have an Instant Pot with the yogurt function, there are methods on YouTube for a crockpot method. So yummy! https://www.pressurecookrecipes.com/instant-pot-greek-yogurt/ #instantpot #homemadeyogurt #whey #mealprep #greekyogurt #madscientist #foodscience #yogurt #protein #youcandoit

Posted by Carrie E. at 2023-12-07 17:19:21 UTC