This article plus video on how to
remove liquid whey from a carton of store bought yogurt shows you the simple process.
Straining
removes liquid whey, along with some of the salts and sugars dissolved in it.
Not exact matches
Greek yogurt is strained so the
whey (
liquid) is
removed, resulting in a yogurt that has twice the protein and less sugar than unstrained varieties.
When milk is treated with the enzyme rennet to make cheese, the casein coagulates into curds, and the
liquid portion containing
whey is
removed.
While increased protein and healthy fats per cup are excellent reasons to switch to Greek yogurt from regular, note that there are downsides to
removing some of the
liquid whey!
Whey protein is a liquid byproduct of making cheese, and whey protein isolate is a form of whey that's been processed to remove the fat and lact
Whey protein is a
liquid byproduct of making cheese, and
whey protein isolate is a form of whey that's been processed to remove the fat and lact
whey protein isolate is a form of
whey that's been processed to remove the fat and lact
whey that's been processed to
remove the fat and lactose.
During processing, it has the majority of the
liquid whey removed through straining, which creates a thicker yogurt with more protein and less sugar.