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Success! Homemade “Fage” Yogurt! Easy! Cheap!

The traditional method of producing greek-style yogurt is by straining through cheesecloth or a strainer until roughly half of the liquid volume (whey) is removed from the total yogurt batch. The resulting thickened yogurt remaining (while being less in total volume) will be higher in protein content--exactly how much, I am not sure though. I think the majority of the protein content is in the solid, not the whey.

Nov 26, 2012
marla88 in Home Cooking