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!@#$%! · 03.01.2015, 12:42 PM

yes-- in savory form you might have eaten "greek yogurt" as labne-- a middle eastern soft white cheese-- it's just more strained than yogurt or sometimes made different (different milks) but that's roughly it.

so as you remove whey from it you get yogurt --> "greek" yogurt --> yogurt cheese. labne with olive oil and thyme on a pita = mmmmmmm! add some olives... well well...

classic "israeli breakfast": chopped tomato/cucumber salad, fried eggs, pita, white cheese (basically, i think, curdled/strained yogurt). great in hot weather.

--

the rennet clumped some of the yogurt like cottage cheese bits, but i either didn't use enough rennet or didn't apply it correctly or left it long enought to curdle all of it or something. i didn't feel like reading a bunch of manuals beforehand ha ha ha.

now i have an old t-shirt full of yogurt plus about a 6 cups of whey. as it hangs for the day, the tshirt should shrink, and the whey drip increase.

whey is awesome to make stuff like rice or bread or even (for breakfast power) oatmeal or to drink as post-workout because its protein absorbs fast.

this milk processing is exciting stuff. next time i think i'll split it into cottage cheese and whey directly, if i can manage. no idea how, ha ha ha, but i'll wing it. (i know where to find the information but experimenting is more fun & memorable).

03.01.2015, 12:42 PM	#1084
!@#$%! invito al cielo Join Date: Mar 2006 Location: mars attacks Posts: 42,470	yes-- in savory form you might have eaten "greek yogurt" as labne-- a middle eastern soft white cheese-- it's just more strained than yogurt or sometimes made different (different milks) but that's roughly it. so as you remove whey from it you get yogurt --> "greek" yogurt --> yogurt cheese. labne with olive oil and thyme on a pita = mmmmmmm! add some olives... well well... classic "israeli breakfast": chopped tomato/cucumber salad, fried eggs, pita, white cheese (basically, i think, curdled/strained yogurt). great in hot weather. -- the rennet clumped some of the yogurt like cottage cheese bits, but i either didn't use enough rennet or didn't apply it correctly or left it long enought to curdle all of it or something. i didn't feel like reading a bunch of manuals beforehand ha ha ha. now i have an old t-shirt full of yogurt plus about a 6 cups of whey. as it hangs for the day, the tshirt should shrink, and the whey drip increase. whey is awesome to make stuff like rice or bread or even (for breakfast power) oatmeal or to drink as post-workout because its protein absorbs fast. this milk processing is exciting stuff. next time i think i'll split it into cottage cheese and whey directly, if i can manage. no idea how, ha ha ha, but i'll wing it. (i know where to find the information but experimenting is more fun & memorable).
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