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Dan Abel

In article
>,
wrote:

> On Apr 23, 9:44*am, Kajikit > wrote:
> > (I mentioned that I was making my own yogurt and a friend asked how,
> > so I wrote it up...)

> > back, you should have some nicely set yogurt with a bit of whey
> > floating on top. The whey is entirely natural. Just drain it off and
> > enjoy the yogurt!

> I drink the whey. I understand there's nutrition in thar, so don't
> toss it.

Thanks for posting a wonderful set of instructions, Kajikit.

When I first read them, I had a lot of questions, not really about the
process, but about what was happening. I did some research, and
understand a little better, but not well.

I don't believe there is any "whey". It's not really a cheesemaking
process. I don't know what it is, or what nutrition it has, but I don't
think it is called "whey". Whey has a lot of protein and sugar. The
yogurt keeps the protein and sugar. I don't understand what is
happening with the sugar. Evidently, it doesn't take much sugar
converted to lactic acid to make the yogurt sour, but most of the sugar
seems to be left. But, perhaps it's a different kind of sugar.

--
Dan Abel
Petaluma, California USA