dripped yoghurt

[Guest guest]

Hi All,

When I make my yoghurt. I drip it for about 15 mins. I usually get a cup full of

liquid. Then I put the liquid on the garden. Well yesterday my mum without my

knowledge used the liquid in our food. I thought that was illegal. If it is

illegal I need a proper answer as to why so I can explain it to mum.

Here is Elaine's explanation,

What is the liquid left over from dripped yoghurt? is it whey?

The water is not whey, per se. Whey contains lactose is usually the word used

when you separate milk into curds (protein) and whey just like Little Jack

Horner. There is no culture involved, just separation which I believe is done by

using rennet when making cheese.

The water we get in our lengthy fermentation is actually the " water of

hydrolysis " which forms when the culture splits lactose which yields two

monosaccharides and H2O.

It varies often with temperature variations as well as when you use milk with

varying amount of fat. Skim milk would yield the most water as it has more

lactose than whole milk and, therefore, there would be more water of hydrolysis

when this increased amount of lactose is split. - Elaine

Also I was just reading Dr Hass Management Of Celiac Disease. I was wondering

why in the original diet they used protein milk and we do not.

Sky