The truth about Greek Yogurt

The popularity of Greek yogurt, and other strained yogurts, has blown up over the past decade. But, acid whey, a by-product of strained yogurt production, may be the worst environmental nightmare that you've never heard of.
Greek yogurt (or yoghurt for us Brits), Skyr, Lebneh and other strained yogurts are simply just natural yogurt strained to separate the yogurt solids from its liquid component. This liquid component is called "acid whey".
Unlike sweet whey, which is used in protein powders, acid whey has no commercial value. But, for every 1 kilogram of Greek yogurt that's produced, 2-3 kilograms of acid whey are left behind.
In this video, we'll explore what this mysterious by-product is, why its harmful to the environment, and some of the potential solutions that are being developed.
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📚 BIBLIOGRAPHY
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- webgate.ec.eur...
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💻 VARIA
- Filmed with a Sony A6000
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- Edited with Adobe Premiere Pro

[@robinwells8649]

Make your own and use the whey in baking. There is a lot of things it works very well for in making other foods so no waste at all.

[@thebadger9302]

You can also use the whey to ferment veggies. Feed it to pets, they love it. There are more uses as I'm sure others have commented.

[@slapdatAsss]

> Add baking soda until pH reaches 7 > Boil off water > Dispose of solids in appropriate manner

[@TheFeralFarmgirl]

Also, couldn't you distill it to get off clean drinking water?

[@dmerth]

Yogurt whey can be used to make Ricotta cheese.

[@robin7623]

Those who say we should not be eating any dairy products or meat are frankly loonies , humans actually need these items to live healthy and have done for thusands of years , the problem is ( as I see it ) is everyone runs to the supermarkets and basically purchase ( very happily ) massed produced crap instead of purchasing real food and eating sensibly and making use of home cooking .......a skill you will find that in many is non existant !

[@adamcantcook]

Well, it's a good job nobody is saying that then, isn't it?

[@tracyg4783]

My plants love whey, they have really taken off since I started using it. It also makes great bread.

[@jeanierussell201]

I make my own yogurt and mix the whey 1 part whey to six parts water for fertilizer. I also use it in baking.

[@septykhanawala9723]

How to use? Spray on leaf or pour in soil?

[@elbowstrike]

Do you mix it with compost, sprinkle it right on top of the garden soil, what?

[@mellyq92]

That's why I stopped buying Greek yogurt and started draining my own yogurt. I save the whey for recipes that specifically call for this type of whey. I know it's not perfect but it's something.

[@adamcantcook]

True!

[@caddywampus]

Same here 😁

[@petercohen3966]

I was told whey from yoghurt is called Sweet Whey. Also, there are hundreds of uses for the leftover whey.

[@1monki]

Including making soft drinks. It's great stuff

[@lauriecole3312]

This is true. Acid whey is the result of making cheese (because vinegar or acidic things like lemon juice are used to separate the cheese/curds and whey, which is then acidic from the things added to make cheese, not yogurt). I don’t see anyone making videos about the dark side of cheese making. There are so many things that can be done with whey so I hope no manufacturer is just throwing it out. It can still be used to make cheese after having made yogurt. Or use to ferment other things.

[@7531monkey]

Kid, you cant even spell yogurt.

[@agnesbfenoli]

@@1monkiYes. We mix it with apple juice and ferment for 3-4 days and it is so delicious.😋😋😋

[@yattsang7513]

i never think a problem about acid whey before i strain my own yogurt now i thinking how to deal with my acid whey everyday btw this video did teach me a lesson thanks for let me think about it more and deeper

[@timcrompton3427]

This is the only video on the subject. Nearly every form of processed food has a dark side like this.

[@JJFrance]

Good to know. Won't be dumping that whey. FYI acid whey can be used in many foods, like mayonnaise. Makes its shelf life a lot longer. So as long as you consume it I'm assuming its not harmful.

[@got2kittys]

This makes good animal feed, and can be used as fertilizer if it's buffered to lower acidity. Simple lime will do that, and even a farmer knows that. My homemade cheese makes this, and my dogs like it, I drink it, and make chocolate with it. This is just an example of our societie's high waste of nutrients and food products.

[@SirEnd3r]

Could you make Blaand Or Ricotta or use it as a Vinegar replacement?

[@adamcantcook]

Absolutely!

[@Maymona93]

The ratio of Paneer to acid whey looks to be way more than the one from greek yogurt!

[@adamcantcook]

And it is!

[@observingrogue7652]

I'm no chemist. But aren't Acids neutralized by just adding Bases?

[@adamcantcook]

It's not that simple. as I understand. Here's a quote from one study on acid whey: "Due to its high biological oxygen demand and chemical oxygen demand, acid whey can have negative effects on the environment and ecosystems where it may be disposed" source: www.sciencedirect.com/science/article/pii/S0022030219306381

[@grandpachas1267]

This is 1st I've heard of this issue. (I'll investigate more) I'm new to yogurt making. Now I'll put some extra effort in using my whey. I'm new to an Instant pot also, and I love beans & legumes. Whey as cooking liquid it is.

[@BMac-dr8oc]

I make my own cream cheeses and yougurt. I use the whey in a 50/50 in my tea with milk and honey. Delish and also to make homemade mayonnaise shelf stable so you can keep your homemade Mayo in the fridge for months, but lol....it never last that long.

[@WildMan-k6v]

Also works just fine for cooking rice.

[@yolandasandstrom8653]

Holy moly! Do you really not know all the wonderful uses for yogurt whey????? So full of nutrients.

[@adamcantcook]

Zum beispiel?

[@BMac-dr8oc]

No, but this would have been a great place to share your ideas 😀✍

[@markrouse2416]

The plastic container is by far the most hazardous for the environment.

[@dustyschwartz1576]

I made cheese from buttermilk with no acid or Renet. It's still considered acid whey correct?

[@adamcantcook]

Yep, I believe so, since buttermilk is an acidic ingredient

[@necrokittie2291]

this is so poorly researched... there are other animals like pigs and chickens that love the stuff and can handle way more of it as feed then cows. just because cows can't handle too much doesn't mean feeding it to other animals is not viable. if your worried about how acidic is it just add lime or some other cheap base to it and neutralize the acid content.. this isn't rocket science.

[@adamcantcook]

Nice! You should propose this to the many organisations searching for a solution.

[@necrokittie2291]

@@adamcantcook a lot of those organizations are window dressing and are coming to the conclusion that will most paint things as not solvable because they are pushing a narrative for globalization. anyone worth their salt in ranching knows that pigs can be milk fed and they do extremely well on it. this includes the whey. what ever org you got his information from is actively trying to hide the truth by saying cows can't handle whey, when they damn well know pigs handle it very well. purposefully hiding the solution because they want people angry at each other for pollution or even existing. it's how billionaires destroy counties and control things. now go research milk fed pigs and tell me that is not common knowledge and these orgs are just trying to riley people up by hiding solutions and claiming things are worst then they actually are?

[@pbhello]

Can't we neutralize the acid...maybe add a base chemical to it?

[@adamcantcook]

See other comments :)

[@hblues2129]

this is very interesting keep up the content making

[@evyboutwell7044]

I was watching "Mary's Nest" on U-Tube this morning and she was talking about what you can do with the whey after you make homeaid Yogert. She said that you can use it as water for cooking and baking as it is filled with probiotics. And using it in baking bread and/or cake, makes the bread softer.

[@aig9672]

It’s not true, that it would acidify the soil. Microbiology will be able to mitigate the pH change and return it to a balanced pH by consuming t all of the nutrients

[@adamcantcook]

I don't think that's correct.

[@stephenrussell9883]

Why not use it in composting kobashi style?

[@adamcantcook]

Tell me more.

[@aig9672]

@@adamcantcook I think they’re referring to BOKASHI it’s a fermentations style, compost done anaerobically using a carbon source like grain or wood chips, along with lactobacillus and fungi, etc.

[@sushie29]

The whey is not useless. You can make cheese (ricotta)

[@adamcantcook]

For all intents and purposes it is. Yes, you can do that, but you only need a fraction of the whey you’ll have from making cheese to do that. On an industrial scale, it’s pretty much useless

[@toology55]

Send it into space

[@adamcantcook]

Sounds good to me

[@stavroskaras1640]

The acidity doesnt starve the water from oxygen. It lowers the acidity which can be extremely harmful. BOD reduces the oxygen levels in water if dambed in it.

[@adamcantcook]

Is that so?

[@neetagarg2624]

Saukrut

[@aprilhammet4560]

That's what I do with it. Much better than salt.

[@Me-nq8gu]

That’s why the fish are all floating dead in the Mediterranean around Greece. Yeah right.

[@adamcantcook]

Are you suggesting that all Greek yoghurt in the world comes from Greece?

[@stephencross7155]

I listened to your video about heating a pan. Loved it than later I came across this video. Please monitor your volume. I can barely hear you.. Have a great day.

[@adamcantcook]

Thanks for the feedback! This is an older video, so hopefully the new stuff addresses this 😉

[@TheFeralFarmgirl]

Ok. late to the party, but I found your solution to acid whey. Make Blaand! People love their booze, so there you go. A mead type drink using whey and honey. 😎

[@adamcantcook]

This sounds up my street

[@boygenius538_8]

If you have acid whey try making Indian Kadhi.

[@vjbhatia77]

I told my wife about this and she thought it wouldn’t work… We tried it in. It taste wonderful.😂

[@PlasmaFuzer]

And they can't just neutralize the acid with a moderate base? It only has a ~4.5 pH.

[@adamcantcook]

Perhaps. But for whatever reason, they don't.

[@Ravenelvenlady]

Making whey soda is another option.

[@adamcantcook]

Great idea.

[@shannonpeterson1694]

It’s tasty and I use it for all the whey I don’t use in baking and cooking. No yogurt byproducts go to waste in my kitchen

[@shannonpeterson1694]

You can also use it as a culture for your next batch of yogurt

[@nastiacooksplants]

🤯 how do you find topics, it’s so interesting

[@adamcantcook]

Thank you! I dunno, I just start looking into something I find interesting, then see where it goes

[@nicoleelofranco99]

Hi! I find this really interesting too. After watching this video, I thought that What if an alkaline solution will be mixed to this acid whey to neutralize it before discarding it? Would it still have negative effects on the afterwards?

[@geoffoutdoors]

Hey man...this is wicked interesting... definitely not something people think about. I caught your video here after i started making my OWN yogurt at home and doing some YouTubing on straining my yogurt. For the record, we save they whey and use in soups. (Ohio -USA). Cheers

[@thomasolson7447]

black soldier fly

[@adamcantcook]

Um... yes?

[@marknasia5293]

if vegans would voluntarily take the whey and make fermented vegetables it is a win win the acid whey is disposed of properly and the vegans get more nutrients from their vegetables.

[@adamcantcook]

Why only vegans?

[@LifeAdviceSite]

I make ricotta, use it in smoothies, toss a little in mac and cheese, etc. Now that I’ve read comments here, I’ll also use it in my garden and fermented vegetables. ❤

[@aig9672]

Also, I have an anaerobic digester I built for under $1000

[@adamcantcook]

And could it work on an industrial scale?

[@vjbhatia77]

I freeze my leftover whey 😊😊and use it a starter for my next batch of homemade yogurt

[@adamcantcook]

Nice idea 👍

[@atereseun6616]

I just tried yoghurt today and I'd to run to KZbin to see that I can do with the whey and it's the reason I am watching this video. I found a recipe to use it for to reculture for another batch of yoghurt. I'd be doing just that.