Making Greek yogurt produces a lot of whey. Many people ask, “Can I Use Whey Left Over From Straining Yogurt to Make More Yogurt?” Let’s talk about it.
Making yogurt at home is not an exact science, which means it can be accomplished seemingly a million and one ways. If you’ve never tried to make yogurt before, see this post or watch the video below to get started using my method.
After you’ve made a successful batch, come back and read about this variation. This is my answer to lots of questions I’ve received lately about recycling whey. (FYI for yogurt newbies: Whey is that yellowish liquid that rises to the top of yogurt. Many people stir it back in, but I prefer to drain it off. The result is Greek yogurt….and lots of leftover whey.)
Can I use whey
make more y ogurt?
In the picture above and below, I made the yogurt on the left with whey as the starter. The yogurt on the right was made with my own homemade yogurt as a starter. The results were identical in taste and texture.
Why you might want to try using whey as a yogurt starter:
- If you make very much Greek yogurt, you will have more whey than you can use. Look here for more ways to use whey.
- Now you won’t have to “waste” any of your precious homemade yogurt as a starter. Instead, you can enjoy eating every last drop.
- Always save a little whey to make your next batch so you don’t have worry about keeping some yogurt back to use as starter.
- It’s easier to mix whey into your heated-and-cooled milk than regular yogurt. No lumps.
I also get a lot of questions about the shelf-life of whey. In my experience, it’s good for at least 3 weeks but I’ve read it can last for 6 months. Although it may last longer, since I make yogurt twice a week, there’s no reason for me to keep it around.