How do we avoid whey in Yogurt?

To minimize or avoid excessive whey separation in homemade yogurt, several strategies can be employed:

Temperature Control

• Ensure the milk is heated to the correct temperature before cooling it down to add the starter. Heating the milk to around 180-185°F and holding it at this temperature for about 10 minutes can help distribute the heat evenly and result in a thicker yogurt. Then, cool it to the appropriate temperature (usually between 108-115°F) before adding the starter125.

Whisking

• Whisk the milk thoroughly while it is cooking and cooling to introduce air pockets, which can help in even evaporation of liquid and result in a creamier yogurt1.

Type of Milk

• Using whole milk or a combination of whole milk and heavy cream can reduce whey separation compared to using low-fat or nonfat milk. The higher fat content helps in creating a thicker, creamier yogurt12.

Starter Strength and Temperature Maintenance

• Make sure the starter is added at the correct temperature (not too hot or too cold) to ensure the bacteria can thrive. If the temperature drops too low soon after adding the starter, it can prevent a good set. Maintain a consistent warm temperature during the fermentation process12.

Fermentation Time

• Longer fermentation times can sometimes result in less whey. For example, fermenting the yogurt for at least 8 hours can help in reducing the amount of whey1.

Straining

• If whey separation still occurs, you can strain the yogurt through a cheesecloth or a fine-mesh sieve to remove excess whey. This method is commonly used for making Greek yogurt, which is thicker and has less whey25.

Adding Gelatin

• Some users have found success by adding a small amount of raw gelatin to the milk before scalding. This can help in thickening the yogurt and reducing whey separation2.

By following these steps, you can significantly reduce the amount of whey separation in your homemade yogurt. However, it's important to note that some level of whey separation is natural and can be safely stirred back into the yogurt for added nutrition4.