Preview: Have you ever thought about using whey as a yogurt starter to make more yogurt? I’ve tried it. Here’s all the information you need to know.
Making Greek yogurt produces a lot of whey in the straining process. Many people ask if they can use the whey to make more yogurt. Let’s talk about it.
I’ve tried it. Here’s all the information you need to know.
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. Here is my answer to lots of questions I’ve received lately about recycling whey.
What is yogurt whey?
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 yogurt whey to make more yogurt?
YES! Add 2-3 tablespoons of whey to 2 quarts of heated and cooled milk. (More or less whey may also work–this is just what I do.) Whisk it well and incubate as usual.
In the picture below, I made the yogurt on the left with whey as the starter. I made the yogurt on the right with my homemade yogurt as a starter. The results were identical in taste and texture.
Why you might want to use whey as a yogurt starter:
#1
If you make very much Greek yogurt, you will have more whey than you can use.
If you need some ideas, read this post for more than 18 Ways to Use Yogurt Whey.
#2
You won’t have to “waste” any of your precious homemade yogurt as a starter.
Instead, you can enjoy eating every last drop.
#3
Always save a little whey to make your next batch.
Consequently, you won’t have to worry about keeping some yogurt back to use as a starter. It’s also good insurance if somebody inadvertently eats the last of your previous batch of yogurt.
#4
No lumps.
How long does yogurt whey last?
I get a lot of questions on this subject. In my experience, it’s good for at least three weeks but I’ve read it can last for six months. Although it may last longer, since I make yogurt twice a week, there’s no reason for me to keep it around.
Related to this question but not the same…
How long does whey stay fresh enough to use as a starter?
Traditional yogurt starter needs to be used at least once a week to ensure the most vigorous starter. I’m assuming the same goes for whey.
If you have any questions or suggestions, you can email me privately: Paula at saladinajar.com.
Hope to see you again soon!
Paula
What would you like to read next about making yogurt?
Whey-O Mayo
A standard mayonnaise recipe with 1 tablespoon of whey added--instead of a week in the refrigerator, your homemade mayonnaise will keep for a month.
How To Make Yogurt with the Cold Start Method
Here is a simple recipe for delicious homemade yogurt using the cold-start method. Directions included for Instant Pot or not.
How to Make Icelandic Yogurt at Home
An easy way to make your own protein-rich Icelandic Yogurt at home
Homemade Greek Yogurt
A guide to making your own Greek yogurt at home using fat-free, 1%, 2%, or whole milk.
Scott
Thursday 25th of March 2021
I’ve made two batches very nice. Making it to low fat I drained off half as whey.i had frustrating losses when transferring after straining , got your tip on a conical strainer thanks. Scott
Paula
Thursday 25th of March 2021
Scott,
Here's another method I really like. How To Strain Yogurt with Paper Coffee Filters This method with commercial coffee filters loses the least solids. Easy clean-up.
Jenny
Thursday 17th of December 2020
Hi i tried to use the whey leftover from last yogurt making fed days ago (i used 1 gallon wholemilk plus 2 pints of heavy whipping cream) for some reason it didn't worked it cured but still very runney. I tried to reheat it and put in some more culture through yogurt it still didn't worked.8 hours. Wondering if it's because of the heavy cream in the whey? Thanks for your help
Paula
Friday 18th of December 2020
Hi Jenny,
I'm sorry the whey didn't work for you. How old did you say the whey was? It's best if less than a week old. How much whey did you add? I've never made yogurt with that much heavy whipping cream but it sounds delicious. I have made creme fraiche with whey and heavy cream only and it worked great. What happened when you reheated your milk mixture? Did you reheat all the way to 180˚F? If so, the milk should have curdled? If it didn't, that's a sign the whey didn't have many live cultures working in it. Since you added yogurt and it still didn't work, that tells me something else is going on here.
I'm curious. Are you using my directions for making yogurt or something else? I could be more helpful if I knew more details about your process. Hope to hear from you again soon.
Louise
Saturday 31st of October 2020
Great Yogurt. I froze a cup of fresh whey, thawed it in the fridge and made yogurt overnight in the Instant Pot. It took a little longer than usual to set. It is just right and tart enough after 19 hours. I’m happy with it. I used 52 oz. Fairlife Low Fat Milk, 1/2 c. Instant Non-Fat Dry Milk and 1 c. thawed whey. Next step is straining it using your coffee filter method. Thank you for the information about using whey as a starter.
Paula
Saturday 31st of October 2020
Congratulaions Louise. I do a little happy dance every time I make yogurt successfully. I can tell you feel the same way. Even better that you made it with whey. No need to waste any precious yogurt.
Cynthia
Thursday 16th of July 2020
Can you make greek yogurt using the homemade Greek yogurt that you make before?
Paula
Friday 17th of July 2020
Cynthia, Yes. Usually, you can. It depends somewhat on what starter you used to make the original Greek yogurt. You can read more about this here. https://saladinajar.com/yogurt/avoid-slimy-homemade-yogurt/
Bonnie Toney
Friday 19th of June 2020
But does the whey have the same probiotics as the yogurt you are adding?