Every time I think about the adjective “watery” I remember that awesome part in Monty Python’s Holy Grail when the commoner is questioning King Arthur’s right to rule: “You can’t expect to wield supreme executive power just because some watery tart threw a sword at you!”
That makes me laugh.
But then I’m still left with watery yogurt, so I move directly from laughter into problem-solving mode.
I like to make yogurt, but since wild cultures are by nature somewhat unpredictable, I’m sometimes left with yogurt that doesn’t set up all the way, or that is a thinner consistency than we prefer. What’s an amateur dairymaid to do?
One suggestion would be to strain the yogurt. I started doing this recently and it makes a really lovely thick yogurt like Greek Yogurt. Let’s pretend I decided to make Greek Yogurt on purpose. I put a collander on top of a big bowl, put a thin tea towel in there (I think you’re probably supposed to use cheese cloth or the like, but I haven’t got any of that on hand, so I used my thinnest tea towel) and dumped in the yogurt. I covered it with plastic wrap and left it in the fridge overnight. The next morning I had nice thick yogurt and about 2 and a half cups of whey.
Having enjoyed the yogurt, what do you do with the whey? I found a fabulous pancake recipe online (from a post that tells how to make Greek Yogurt on purpose, no less!) that uses whey and it makes really delicious pancakes. I normally quite prefer waffles to pancakes, but these pancakes are easy and much more tasty than regular ones.
3 cups flour
2 teaspoons salt
6 Tablespoons sugar
3.5 teaspoons baking powder
6 Tablespoons melted butter or oil
2.5 cups whey
Mix the dry ingredients. Add the wet ingredients. Mix. Make pancakes.
We topped the pancakes with unsweetened applesauce and they were great! I found the recipe from this page (I don’t make yogurt like the link suggests, but the pancake recipe is good!)