Weep no More, My . . . Yogurt?

I hope you’re not throwing out that yogurt or sour cream or ricotta, etc. that is only a few days old, just because it seems to have developed a puddle of watery liquid where you last spooned some out. I know it doesn’t look appetizing, and I usually just pour it off, but you can stir it back in, too, and move on with your recipe.

That liquid actually has a name—whey—and it’s full of nutrients and fine to stir back in. The process of the weeping has a name too—syneresis. Read more about it here.

But if you just can’t stand seeing that liquid, there’s an easy way to prevent it. After you spoon out what you need, use the back of your spoon to smooth out the top of the remaining food, as you might do when frosting a cake. Just smooth it to the point of having no large craters where the whey can seep out.

Here’s what happens when you spoon out some yogurt and just put it away. The next day, the space is filled with watery whey:

Here’s how to prevent that puddle:

Here’s that container after a week of spooning out and smoothing—no whey!

So, if you’re grossed out by that weeping, and you know you’ve been throwing out good food, just smooth it out after using and you’ll be surprised at how brand new it looks every day.

Author: Barbara

I have a PhD in American Literature, taught in higher education for over twenty years, and directed two Centers for Instructional Technology before retiring.

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