Description
Mechanical separation of whey from fermented milk to increase protein concentration and modify texture.
Technical
Gravity-driven separation through porous medium (typically cheesecloth) removes liquid whey containing lactose, minerals, and water-soluble proteins while retaining casein micelles and fat globules. The process continues acid development as lactic acid bacteria remain active.
Culinary Significance
Converts standard yogurt into thicker, tangier products like labneh (25-30% protein) or Greek yogurt (10-15% protein) with enhanced spoon-standing ability and reduced lactose content.
Science
Primary Reaction
Physical filtration (no chemical change)
Parameters
Temperature
10°C optimal
4°C to 25°C range
Time
12-24 hours
6 hours – 48 hours
Equipment
Cheesecloth (90-110 thread count)Chinois or colanderCold storage space