To strain or not to strain?

norcogrrl

I'm on the fence about whether or not I should strain the 10% MF yogurt I'm making. I'm not making it in single serve jars, as I originally planned to strain it.

If I strain it, I'll be left casein protein only: all of the whey protein will be removed. I'll get rid of some carbs, but I'll also lose a bunch of the cultures.

I'm on the fence. Does anyone have any strong feelings either way?

slimzandra

Gotta admit, I didn't know what this thread would be about.

I've never made yogurt before and it sounds interesting no matter which way you go.
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lodro

If it were me, I would keep the cultures.

Christine_72

slimzandra wrote: »

Gotta admit, I didn't know what this thread would be about.

I've never made yogurt before and it sounds interesting no matter which way you go.
<bumped for responses>

Hehe I thought the OP may have been constipated

Sabine_Stroehm

christinev297 wrote: »

slimzandra wrote: »

Gotta admit, I didn't know what this thread would be about.

I've never made yogurt before and it sounds interesting no matter which way you go.
<bumped for responses>

Hehe I thought the OP may have been constipated

Heh. Yep, I opened it to see if it was about constipation or weight lifting.

norcogrrl

Bwahaha!

Actually, I AM constipated. I didn't think it was funny until now.

Sorry. I guess my subject was a bit obtuse.

@lodro I'm thinking it would be a good idea to keep the cultures, too.

Cheesy567

Depends what you want to do with it. If you want a cream-cheese substitute, or Greek-style yogurt, strain it.

If you strain it, save the liquid for smoothies

KnitOrMiss

If you do strain, keep the strained liquid. You can use it to ferment veggies and a ton of other things, too! But I vote for not straining. Probiotic cultures are almost always worth the carbs in my book!