I know that adding acid to milk being cooked, will yield curdles that one can strain and store as cheese.
Is it possible to use the whey from my homemade yogurt (now greek-style yogurt), but instead of cooking everything in a pot, I let it sit in proofing temp for a few hours? Will I get the same result, while preserving the cultures?
The milk used for the yogurt was not cooked. The yogurt was subsequently strained over coffee filters. So I have as much whey as possible.