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> Actually, all cheese making produces quite a bit of wastage. On average, if a dairy starts with ten-thousand pounds of milk, they’ll end up with only a thou
by Frotag 1y ago
> Actually, all cheese making produces quite a bit of wastage. On average, if a dairy starts with ten-thousand pounds of milk, they’ll end up with only a thousand pounds of cheese. The remaining nine-thousand pounds ends up as whey while the curd is formed.
> That’s right: if you run the numbers on cheese manufacturing, the percent yield is only about 10%.
Yogurt-making produces a lot of whey too, though probably closer to ~50% whey rather than 90% (when made at home). The only difference between greek yogurt and regular yogurt is that greek yogurt is strained to remove the whey, making it thicker / creamier. Though most commercial brands try to cheat and thicken it with something like pectin (which usually makes it kind of jello-y).
Anyways all that to say my favorite yogurt is the one where the only ingredient is milk + yogurt culture. No thickeners, added sugars, flavoring, I like to add those myself.
- FuriouslyAdrift 1y agoWhey goes to make protein powder, whey butter, animal feed, etc. The Ag industry is so competitive that usually every little bit gets used for something.
- carlob 11mo agoAnd ricotta, how can you forget ricotta!
- NetMageSCW 11mo agoI have a sad that most lasagna from restaurants here don’t seem to have enough Ricotta - I had to get my fix from cheese Manicotti.
- deleted 1y ago[deleted]
- kragen 11mo agoI usually make my yogurt with powdered milk so that I can have less water in it. I don't add thickeners or sugar.
- colechristensen 11mo ago>> That’s right: if you run the numbers on cheese manufacturing, the percent yield is only about 10%. Percent yield is an odd choice of words when the "waste" product is 90-95% water.
- IAmBroom 11mo agoThe waste is not useful as water. You can get the runs from drinking it. It won't clean your car bumper well. Etc. Urine is mostly water as well, but I'd still classify it as a waste product.
- IAmBroom 11mo ago> Yogurt-making produces a lot of whey too, though probably closer to ~50% whey rather than 90% (when made at home). The only difference between greek yogurt and regular yogurt is that greek yogurt is strained to remove the whey, making it thicker / creamier. If you don't strain the whey, yogurt-making produces 0% whey. And I make it at home, so I know I'm not missing anything. Your math is wrong.