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To strain or not to strain?

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norcogrrl
norcogrrl Posts: 129 Member
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?

Replies

  • slimzandra
    slimzandra Posts: 955 Member
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    Gotta admit, I didn't know what this thread would be about. :D

    I've never made yogurt before and it sounds interesting no matter which way you go.
    <bumped for responses>
  • lodro
    lodro Posts: 982 Member
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    If it were me, I would keep the cultures.
  • Christine_72
    Christine_72 Posts: 16,049 Member
    edited November 2015
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    slimzandra wrote: »
    Gotta admit, I didn't know what this thread would be about. :D

    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 :blush:
  • Sabine_Stroehm
    Sabine_Stroehm Posts: 19,263 Member
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    slimzandra wrote: »
    Gotta admit, I didn't know what this thread would be about. :D

    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 :blush:

    Heh. Yep, I opened it to see if it was about constipation or weight lifting.
  • norcogrrl
    norcogrrl Posts: 129 Member
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    Bwahaha!

    Actually, I AM constipated. :D 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
    Cheesy567 Posts: 1,186 Member
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    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
    KnitOrMiss Posts: 10,104 Member
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    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!