![]() ![]() The lactic acid changes the structure of the proteins in milk, transforming casein proteins, which predominate, into solid curds, while leaving the whey proteins liquid. Essentially, yogurt is milk that’s been soured with lactic acid courtesy of some specialized bacteria that munch on lactose. ![]() Yep, that liquid is the very whey of Miss Muffet fame, and is a natural part of yogurt. Hold on to your tuffet because the answer is whey interesting! (Sorry.) Was it a signal of bad things happening deeper in yogurtland? Or just something harmless that happened to my yogurt after I ignored it for a little while? Sometimes yellowish, often filmy, always gross, the liquid that pools at the top of yogurt used to make me pause. Depending on your yogurt preferences, you can pour it off for later use, or just stir it back in. What you see: Yellowish liquid pooling at the top of your yogurt.Įat or toss: Eat! This is a natural part of the yogurt and doesn’t indicate that it’s gone bad or is about to go bad. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. Archives
January 2023
Categories |