Description
Gel network contraction expels whey through semi-permeable cloth.
Technical
Casein micelle aggregation under gravitational force creates a porous gel matrix that permits whey permeation while retaining fat globules and protein clusters.
Culinary Significance
Converts perishable yogurt into shelf-stable, concentrated dairy product with enhanced umami and tartness.
Science
Primary Reaction
Syneresis of casein gel
Parameters
Temperature
18°C optimal
4°C to 25°C range
Time
36h
12h – 72h
Equipment
Muslin/cheesecloth (100% cotton)Suspension hookCatch vessel