Decent whey protein is getting prohibitively expensive. I’m open to other options, but protein powder is easy and keeps for a long time. It’s a good option to have.
Decent whey protein is getting prohibitively expensive. I’m open to other options, but protein powder is easy and keeps for a long time. It’s a good option to have.
I make my own plain Greek yogurt with skim milk. Let it ferment for 26 hours then strain in the fridge for at least another day. A cup of plain Greek yogurt is like 24 grams of protein.
A gallon of milk is less than $5. Makes a half gallon of whey and a half gallon of yogurt. I’m sure the whey from the yogurt has its own protein value too.
I use the whey to mix with protein powder as it’s relatively flavorless itself and makes a little thicker of a shake. The yogurt I either eat straight up or, what I really like to do is 1 cup yogurt, 1 cup whey, 2 scoops banana protein powder. Blend up and it makes a legit, very tasty banana milkshake like drink. I’ll split it and drink half one day and half another day because otherwise it’s like 75g of protein in one drink and you don’t want to take all that to the face in one sitting. The yogurt probiotic are also super good for you and make it so the shakes last longer in the fridge so you can prep them a few days in advance.
Use Fage Greek yogurt as a starter. Also, if you want a creamier yogurt use 2% or whole milk. I use skim milk for my protein focussed yogurt but I use whole milk and make that for making salad dressings and substitutes for mayonnaise and sour cream. It’ll have nearly as much protein but also have a much better, creamier texture for those items. Just also a bit heavier in calories too.
Chicken salad with 0% Greek yogurt is like a glitch in the matrix
I fucking love Fage Greek yogurt, but it’s pricey. Making it myself never occurred to me.
Almost all the milk I can get has been UHT pasteurized. All the recipes I’ve found say I can’t use it for any kind of fermentation. Are you using UHT milk for your yogurt?
I have no idea why you couldn’t. If it has lactose in it still you can make yogurt with it. You literally have to pasteurize the milk yourself before fermentation… You bring it up to almost boiling point, like 180F or something, cool it down to 100F, then whisk in some yogurt starter like Fage to add the bacteria.