Is there any way to get more whey from a batch of yogurt?

[Guest guest]

It takes me several gallons of yogurt to get a mere pint of whey, which

disappears very quickly. Is there anything I can do to get more whey out of

my yogurt? I currently use yogourmet's culture to start it (or leftovers

from a batch made with yogourmet's starter) and incubate for about 12

hours. Would using a different starter help? Should I lengthen the

incubation time?

Thanks!

-Lana

--

" There is nothing more useful than sun and salt. " - Latin proverb

[Guest guest]

Are you leaving it out hanging up in some tight butter muslin or

cotton bag at room temperature? If you make yogurt cheese by hanging

the yogurt in a tight weave natural fabric at room temperature plenty

of whey should drip off and you should be left with some very thick

yogurt 'cheese'.

-

>

> It takes me several gallons of yogurt to get a mere pint of whey, which

> disappears very quickly. Is there anything I can do to get more

whey out of

> my yogurt? I currently use yogourmet's culture to start it (or

leftovers

> from a batch made with yogourmet's starter) and incubate for about 12

> hours. Would using a different starter help? Should I lengthen the

> incubation time?

>

> Thanks!

>

> -Lana

>

> --

> " There is nothing more useful than sun and salt. " - Latin proverb

>

>

>

[Guest guest]

,

That is a good idea! I have made yogurt cheese a few times but I was

disturbed at how fast it went bad in the fridge (2 days even though NT says

it should last a month) so I stopped making it... that must have been over a

year ago as I had pretty much forgotten about it. I've recently been having

a cheesecake craving, so it may be a good time to give it another go since

I'll be able to use the cheese immediately. Mmmm, cheesecake...

Thanks!!!

-Lana

On Tue, Mar 18, 2008 at 6:16 PM, gdawson6 <gdawson6@...> wrote:

> Are you leaving it out hanging up in some tight butter muslin or

> cotton bag at room temperature? If you make yogurt cheese by hanging

> the yogurt in a tight weave natural fabric at room temperature plenty

> of whey should drip off and you should be left with some very thick

> yogurt 'cheese'.

>

> -

>