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What have you eaten today? (Low carb forum)
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<blockquote data-quote="DCUKMod" data-source="post: 2099019" data-attributes="member: 345386"><p>To be honest, I only bake rarely these days, so the bread/scones option will be very infrequent. In my search for other uses, I found this article:</p><p></p><p><a href="https://saladinajar.com/recipes-with-yogurt/18-ways-to-use-whey-a-by-product-of-greek-yogurt/" target="_blank">https://saladinajar.com/recipes-with-yogurt/18-ways-to-use-whey-a-by-product-of-greek-yogurt/</a></p><p></p><p>What I like about the coffee filters is it's just a turn over, the almost cheese-like yoghurt peels away, and throw away the paper. Repeat or rinse the seive.</p><p></p><p>The filters were bought for clarifying alcohol infusions, but didn't quite work (too much lost in the process), so my rhubarb and ginger gin just stays a little cloudy. My Ginnamon remains legendary (in this hacienda anyway.).</p></blockquote><p></p>
[QUOTE="DCUKMod, post: 2099019, member: 345386"] To be honest, I only bake rarely these days, so the bread/scones option will be very infrequent. In my search for other uses, I found this article: [URL]https://saladinajar.com/recipes-with-yogurt/18-ways-to-use-whey-a-by-product-of-greek-yogurt/[/URL] What I like about the coffee filters is it's just a turn over, the almost cheese-like yoghurt peels away, and throw away the paper. Repeat or rinse the seive. The filters were bought for clarifying alcohol infusions, but didn't quite work (too much lost in the process), so my rhubarb and ginger gin just stays a little cloudy. My Ginnamon remains legendary (in this hacienda anyway.). [/QUOTE]
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