Over the last year or so, I've been enjoying blending complex carbs with lean proteins after being inspired by a recent read, Skinny Chicks Don't Eat Salads by Christine Avanti. It jumped started an obsession with Greek yogurt as a good source of protein. This lifestlye revamp has been a lifesend -- keeping this runner girl not only energized but fully sated. Hard to do when you're in training and you need sustainable energy even when you're not on the trail that day. Unfortunately, trying to maintain a healthy lifestyle is not all that cheap -- 16 oz of Greek yogurt runs somewhere in the ballpark of close to $5 a container. Eat at least six ounces a day -- well, you do the math. It's not cheap. It amazes me how trying to embrace a healthy diet comes with such a price tag!
The first batch needed...tweaking. Today's attempt was round number two and thanks to Paula at Salad in a Jar with a number of helpful tips, I'm very excited about the outcome!
Straining the whey from the incubated yogurt. The yellowish liquid is the whey.
This is what makes Greek yogurt...well, Greek. Though I do wonder about Little Miss Moppet eating her curds and whey...
Kinda looks like liquid fat. And who wants to drink the fat. Joey?
This is the amount of whey that has been strained after approximately 45 minutes.
I think it's important to clarify at this point that I did not drink the fat. I mean, the whey.
At this point, I had something akin to definitive curds.
So, I put my "curds" into another bowl and gave it a good whisk.
It looks so creamy!! I can't believe I did this! Actually, I can't believe I actually fermented something!
And, for the love of wine, why am I not fermenting grapes???
