Why Does Homemade Yogurt Release Whey And How To Prevent It?

According to SAEDNEWS, Yogurt is a nutritious dairy product rich in calcium, and experts recommend consuming one or two bowls of low-fat yogurt daily to help prevent osteoporosis. Many women prefer to make yogurt at home rather than buying it from supermarkets, but they sometimes face issues during preparation. Their yogurt may turn out lumpy or runny. Therefore, in this section, we will explore the reasons why yogurt release whey and how to prevent whey separation. moreover, we will explore the ticks for making thick yogurt.

Why does yogurt release whey?

Yogurt is a three-dimensional network of coagulated milk proteins, with water trapped in the spaces between them. If this protein network breaks down, the interstitial water in the yogurt is released, causing the yogurt to release whey. Therefore, scientifically, the reason for whey separation in yogurt is the breakdown of its protein network structure.

Factors Causing Whey Separation in Yogurt:

• Low acidity level in yogurt can cause it to release whey.

• If yogurt is moved or shaken before it has fully cooled, it will release whey.

• Using unsuitable yogurt starter can also lead to whey separation.

• A lack of sufficient salt or sugar is another factor that can cause yogurt to release whey.

• If the milk temperature during yogurt preparation is inappropriate, it can result in whey separation.

• Storing yogurt in a warm environment for extended periods can alter its taste and cause it to release whey.

• Excessive boiling of the milk may also lead to whey separation.

• Low fat content can make the yogurt thin and watery.

• Improper pasteurization and homogenization processes can also result in whey separation.

How to Prevent Whey Separation in Yogurt?

To prevent yogurt from releasing whey, there are several solutions:

• Don’t Overboil the Milk
  To ensure a thick, whey-free yogurt, bring the milk to a boil until it just begins to bubble. Then reduce the heat and allow it to simmer at a moderate temperature for about 20 minutes. There’s no need to stir continuously while it’s simmering, but stir it once when it initially begins to boil.

• Heat the Milk Slowly
  To achieve a thick consistency, heat the milk slowly. Rapid boiling can cause milk particles to break down, resulting in a runnier yogurt.

• Don’t Add the Yogurt Starter While the Milk Is Too Hot
  The milk should cool to a temperature that doesn’t burn your hand when touched. After boiling, let it cool until, when you dip a finger in, it feels warm but not too hot. Adding the starter while the milk is still hot can cause the yogurt to release whey and become sour. Use about two tablespoons of yogurt starter per liter of milk, and stir gently 10-15 times to mix it evenly with the milk.

• Don’t Place the Milk Near a Heat Source
  Avoid using a Teflon container for the milk, and don’t place it in a warm area or near a heater, as warmth can cause whey separation and sourness. Cover the container with a clean cloth to keep out contaminants. After 4-5 hours, the yogurt should set.

• Don’t Leave Yogurt Out of the Refrigerator for Too Long
  Don’t leave yogurt out of the refrigerator for an extended time. After 3-6 hours, if the yogurt has set, place it in the fridge. To check if it has set, insert a matchstick into the yogurt; if it doesn’t sink, the yogurt is ready and should be refrigerated.

• Handle the Container Gently
  Finally, to prevent whey separation, gently remove the cloth from the container and place it in the fridge without moving it much. Leave it in the refrigerator overnight to allow it to firm up fully.

Tricks for Making Thick Yogurt

Some simple tricks can help prevent your homemade yogurt from releasing whey. These tricks include:

• Adding Dry Milk
  Yogurt made traditionally tends to release whey and becomes a little runny. However, pasteurized yogurts typically don’t release whey because dry milk is used in their production. Adding dry milk to the milk before making yogurt helps thicken it.

• Adding Salt or Sugar
  For thicker yogurt, you can add a little salt or sugar to the yogurt starter.

• Adding Agar or Gelatin
  To prevent whey separation, dissolve half a cup of agar powder or gelatin in the milk for every 3 cups of milk before heating. Then, heat the milk gently (at around 70°C) for about 10 minutes. After that, add the yogurt starter and proceed as usual.