As a post script to the article on DIY Yogurt in fine cooking magazine there is a small instructional insert that describes the by-product of the process, whey.
"When you add yogurt cultures to milk, it separates into thick, creamy curds and whey, the liquid that sits on top. For regular yogurt, you just stir the whey in with the curds, but if you are straining the curds to make Greek yogurt or labneh, save that whey! It makes an ideal substitute for buttermilk in pancakes or waffles and works beautifully as the liquid in your favorite smoothie. it's calcium-rich and filled with probiotics. You can also flavor it (with honey, ginger, lime juice, or maple, for example) and top it off with some sparkling water for a unique thirst quencher."
Tomorrow: Labneh defined
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