Whey from yogurt to curdle milk

I know that adding acid to milk being cooked, will yield curdles that one can strain and store as cheese.

Is it possible to use the whey from my homemade yogurt (now greek-style yogurt), but instead of cooking everything in a pot, I let it sit in proofing temp for a few hours? Will I get the same result, while preserving the cultures?

The milk used for the yogurt was not cooked. The yogurt was subsequently strained over coffee filters. So I have as much whey as possible.

Best Answer

If you let the whey sit with the milk at proofing tempreatures (about 42 to 49 C for lactobacillicus bulgaricus, somewhat lower for bifidus, streptococcus delbrueckii and some other strains), you'll get yogurt again.

In order to get your type of "curds" (corresponding to Russian tvorog, or German quark, or Indian paneer), you need to use acid and heat together. The yogurt whey is a good source of acid, yes. But you definitely have to follow the process as it is, including the heating.

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Does whey curdle milk?

Production. To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey.

What can I do with the whey leftover from making yogurt?

Whether you have whey leftover from homemade yogurt or purchase a bottle, try adding it to your morning smoothie or juice, or use it to finish a cold soup for a bright little kick of acid.

Why did my milk curdle when making yogurt?

A. Sometimes over culturing (too long or too warm) can cause the yogurt to curdle or become lumpy before it separates fully. To make a smooth consistency, simply whisk it. (Remove some of the whey if you like, or stir it back in.)

Can you curdle yogurt?

Yogurt can curdle by sitting in the fridge, or by being heated up too much while cooking. It might not look as appealing as you would hope, but if the yogurt was fine before adding it into a meal, it will be fine to eat after.

10 Uses Of Leftover Whey From Making Cheese and Yogurt - Homesteading Life

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