Tell me more.
When I make homemade yogurt I don't drain it because I don't like the idea of the waste. But this sounds like a use for that liquid?
Sent from my SM-S721W using Tapatalk
it's been a while since I've done it, so you might want to do a bit of verification research, but essentially: mix some yogurt whey into whipping cream, let it sit on the counter to culture (like a few hours to a day), churn it to butter (choose your own adventure: stand mixer, shake it in a jar, convince children to shake it in a jar, get an actual butter churn), drain off the butter milk and use that for all your buttermilk needs, press wash the butter and press all the liquid out, Bob's your uncle.
you can use yogurt whey to culture homemade mayonnaise too... increases still-good-to-use life by a good bit
you can also use yogurt whey in place of water in baking or for marinating meat... or other ways you might use buttermilk... but if you are making buttermilk, well it's better IMO tan yogurt whey for all those things.
Recent Posts