The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

yogurt cheese

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Felila's picture

Baking with whey

November 29, 2010 - 11:37am -- Felila
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I have a yogurt strainer that I use to make Greek yogurt or yogurt cheese (lebneh). The whey drips out of the yogurt, into the box that holds the strainer.


Yesterday I felt experimental and used this whey instead of water when I made my usual ciabatta bread. The whey was thicker than usual, because the yogurt I'd bought had been thickened with pectin rather than allowed to thicken on its own; I won't be buying THAT brand again. The whey was FULL of lactose and some milk solids.

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