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A comment on For South Asian Cooks, Yogurt Starter Is an Heirloom. Parent comment

Re:For South Asian Cooks, Yogurt Starter Is an Heirloom by oftenwrong on Wednesday February 27, 2019 @10:33AM (#19263829)
Optionally, strain the finished yogurt to thicken it. A thick, spreadable yogurt is great for toast or as a base for dips and sauces.
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Re:For South Asian Cooks, Yogurt Starter Is an Heirloom by diego_moita on Wednesday February 27, 2019 @11:11AM (#19264091)
And don't discard the whey (the drained remains).

It is protein rich and goes very well substituting water in pie dough, buttermilk in pancakes or added to waffles or dough. You can use it also for American biscuits.

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Re:For South Asian Cooks, Yogurt Starter Is an Heirloom by ruminasean on Wednesday February 27, 2019 @03:00PM (#19266431)
You can also water many of your houseplants with it. Not JUST whey, mind, but you can give them whey.
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Re:For South Asian Cooks, Yogurt Starter Is an Heirloom by em-bee on Thursday February 28, 2019 @03:24AM (#19269883)
in austria the whey is flavored with fruit and sold as a drink
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