2-Layer Lemon Whey Milk Jello

Name: 2-Layer Lemon Whey Milk Jello
Yield: 4 servings
Cuisine: American
Ingredients: 350 grams Yogurt whey; 10 grams Powdered gelatin; 1 lemon (about 3-5 tablespoons Lemon juice; 6 tbsp Condensed milk

cookpad.japan @cookpad_jp

When I was making a fruit yogurt cheesecake, I drained the 600 g of yogurt overnight, and used the leftover whey to make this.

The listed amount of whey is from draining 500-600 g of yogurt. Feel free to adjust the lemon juice and condensed milk to taste. If it's a little on the sweet side, it will turn perfect when chilled. Recipe by Spain

When I was making a fruit yogurt cheesecake, I drained the 600 g of yogurt overnight, and used the leftover whey to make this.

cookpad.japan @cookpad_jp

When I was making a fruit yogurt cheesecake, I drained the 600 g of yogurt overnight, and used the leftover whey to make this.

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Ingredients

4 servings

350 gramsYogurt whey
10 gramsPowdered gelatin
1lemon (about 3-5 tablespoons Lemon juice
6 tbspCondensed milk

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Steps

1

Combine about 2 tablespoons whey with the powdered gelatin and let it soak. Warm the rest of the whey in a pot. After it has warmed up sufficiently, add in the condensed milk and lemon juice, and stir. It's okay to add in the squeezed lemon bits as well.
2

Finally, add in the soaked gelatin and dissolve it well. The condensed milk will harden and separate a bit. It will look like cottage cheese, but this is good.
3

Once the gelatin has dissolved completely, place into your favorite container, and let the residual heat subside. Place it into the fridge to chill and solidify, and it is done! It will definitely separate into 2 layers when it is done.