That little puddle in your yogurt is liquid gold, and we explain why.
Every morning, many people throw away that liquid that appears when they open a yogurt, thinking it is just "water". But it's not. It's called whey and it's loaded with protein, minerals and vitamins.
For years it's been seen as an annoying leftover, when in fact it's a little nutrient bomb. Do you mix it up, set it aside or throw it away without a thought? Maybe, after reading this, you'll change your mind.
What exactly is yogurt liquid?
You've probably seen it: you open a plain yogurt and a little liquid appears on the surface. That liquid is called whey and is a natural by-product of the fermentation process. It doesn't mean that the yogurt is spoiled, on the contrary: it's a sign that the beneficial bacteria have done their job.
Why shouldn't you throw it away?
Although it may seem like just water, this liquid is a concentrated source of high biological value proteins, similar to those used in sports supplements. But that's not all. It also contains:- Calcium and phosphorus, essential for maintaining strong bones and teeth.
- Potassium, essential for muscle function and water balance.
- B group vitamins, such as B12 and riboflavin, which are involved in energy metabolism.
- Probiotics, if the yogurt is natural and has not been pasteurized after fermentation.
As Elle Gourmet points out, to ignore this liquid is to miss out on a good part of yogurt's benefits. In her words, it is a "bomb of nutrients concentrated in just a few spoonfuls".
Is it suitable for everyone?
In general, yes. Most people can consume it without problem. However, those who are lactose intolerant or allergic to milk proteins should exercise caution, as the whey still contains a small amount of lactose.
How to take advantage of it?
The easiest way is to stir it and mix it with the rest of the yogurt, thus taking advantage of all its nutrients without changing the flavor or texture. But if you prefer to strain the whey separately, you can reuse it in other preparations:
- Add it to shakes or smoothie s to add protein.
- Use it in bread or pancake batter, as part of the liquid.
- Incorporate it to sauces or mild vinaigrettes.
- Mix it with crushed fruits and freeze it as a base for homemade popsicles.
In many cultures, this whey has traditionally been used as a natural energy drink, as a marinade for meats or even as part of digestive remedies.
How about you?
Do you usually mix it without thinking about it, do you throw it away or is it the first time you notice it? Maybe, from now on, you'll start to see it with different eyes. Sharing small discoveries like this can inspire new ways to make better use of what we already have at home.
Have you tried cooking with it? Have you been surprised to discover its properties? Tell us about your experience.