This liquid is not water.
Plain, fruit or vanilla flavored, yogurt is very popular and is part of our daily diet. It can be consumed at the end of a meal, at breakfast or even as a snack during the day. It is also recommended as part of a varied and balanced diet, being an important source of calcium and proteins. Its lactic bacteria are particularly precious but we must not miss it… Hence the very interesting reminder of an English doctor on TikTok.
Yogurt comes from a precise manufacturing method. During its preparation, there is a separation between the solid curdled part of the milk and another more liquid part. There may remain a little of this liquid part in the tank after mixing and the more time passes, the more the two separate. The same reaction happens in our refrigerators: “The longer you leave your yogurt alone, the more likely it is that the liquid will build up again, rise to the surface and leave a watery film.” explains the expert. “In many firm cheeses (such as parmesan or cheddar, editor’s note) it is even extracted, leading to a reduction in their lactose content.”
It’s the mysterious puddle you see on the surface of your yogurt when you open it, and it’s “full of essential nutrients” explains Dr Rajan to these 5 million subscribers. Called “whey” or “whey”, this liquid contains proteins and vitamins such as B12 essential to the functioning of the brain, calcium essential for the mineralization of bones and “even probiotics” continues the doctor. These probiotics are considered “good bacteria”, they improve the body’s digestion and immunity.
To benefit from these virtues, the whey should not be thrown away but drunk directly when opening the yogurt or mixed with it if its slightly sour taste is off-putting: “Just stir it into the yogurt and enjoy.” advises Dr. Rajan. Before recalling that “Greek or Icelandic yogurts (skyr) are filtered with a lot of whey to make them thicker and creamier.” An additional source of dairy products not to be neglected.