Whey Powder (OT) - was:Re: Kiwifruit & Feijoa Liqueurs (N.Z
- If you look on the commercial yogurt containers you will see that they
either add additional skim milk powder or thickeners like gelatine.
Your consistency depends also on the type of culture used. Jalna
non-fat yogurt using ABC cultures comes out thick naturally. Kefir
culture will make a drinking yogurt (slightly alcoholic too!).
--- In Distillers@yahoogroups.com, dearknarl <dearknarl@...> wrote:
> I see. That would explain why my attempt at making thicker yoghurt by
> adding whey powder was a failure. Previously I used skim milk powder
> to add extra protein (thickness), but since it is high in lactose, it
> made it too sour as well. Thinking that whey powder was mostly
> protein, I thought it would thicken it, but now I know why it didn't.
> (OT) Anyone know where to get milk solids in australia (low/no lactose
> and with or without fat solids - ie not just milk powder)? It's in the
> ingredients of so many things, but I can't find anywhere to buy it.
> Making yoghurt is fermentation too, so I'm not totally off topic ;-)
> On 7/23/07, waljaco <waljaco@...> wrote:
> > Whey powder (from fresh whey) is 75% lactose. There is a commercial
> > whey distillery in N.Z. and in California.
> > wal