Yogurt is a combination of live probiotic cultures and milk, which is affordable to make at home. A layer of whey on yogurt's surface indicates syneresis, a harmless separation of whey and milk curds. This phenomenon is common in other foods and can be influenced by factors such as protein content, stabilizers, acidification during storage, and refrigerator temperatures. To manage whey, consumers can either stir it back in or discard it, depending on preference.
The whey that separates from yogurt is harmless and is a natural occurrence known as syneresis, common among other gelled mixtures like sour cream and ice cream.
High-protein yogurts release less whey owing to their greater protein content, while 'all natural' yogurts without stabilizers may show more separation.
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