Re: Whey 'thoughts & thinks' Re: the way to whey?

Yes, much good info there. I now feel I know my way around whey ... it is a liquid that remains after curdled milk has been strained, often a byproduct of cheese and similiarly manufactured products. When I went back to the same HFS even the lady there from the other day was interested and impressed with the info I had to pass along about how to get liquid whey out of yogurt.......but what is a tuffet?

PS - tuffet - a piece of furniture used as a low footstool, distinguished by being covered in fabric so that no legs are visible.....derived from English name ( as is hassock) for a small grassy hillock or clump of grass ( as in a tuft of grass)

Local HFS has a brand of plain yougurt that appears to be good quality but with the slippery language allowed on labels, ya just never know. I got a quart of goat-milk yogurt from Redwood. The label indicates it contains active culture (it shows the greek name of the bacteria strain .... but I know greek less than tuffits). When I get home tonight I'm gonna drain this yogurt through a cloth strainer and see what happens.

Is there any reason to not use a paper type coffee filter to do this? Often I notice that various strain / filter jobs are cautioned " do not use paper coffee filter ", because they strain out too much good stuff. How about an el cheapo metal strainer that has a fine weave good for straining stuff like tea? These are often made out of aluminum or really chintzy " stainless steel", neither of which can be much good for health.