Am I compromising the probiotics by doing this?

[Guest guest]

By accident I found out that allowing the milk to sit long enough to be 1/2

curds on top and whey on bottom and skimming the curds off of the top, mixing it

while in a fine strainer (would probably work well with cheesecloth), when the

curds go through the strainer, I end up with what tastes a lot like greek yogurt

(especially when mixed with a little sf preserves). I try to hold on to the

whey, because I know it's supposed to be good for you, but what value do the

curds possess? I find myself excited when I let my milk go a little too long,

because I know that means yummy yogurt!!!

Is the stuff actually called kefrain? i hear people use that phrase a lot...

Blessings,

Dee

Philadelphia