Yoghurt will be ‘healthier’ if you keep the ‘liquid gold’ many discard of (stock image) (Image: Getty)
Yoghurt has long been named as one of the healthiest things you can have for breakfast, and for good reason. It contains high amounts of protein, calcium, and live probiotics that support strong bones, healthy digestion, and immune function. Plus, you have an endless number of toppings to add, meaning you can have enough variety to not get bored with it.
Yoghurt has also been linked to reducing the risk of heart disease, while also lower high blood pressure, and bowel cancer as it contains probiotics that are beneficial for the gut microbiome.
But if you’ve ever opened up a tub of yoghurt, you might have seen a layer of white liquid laying on top of the creamy yoghurt. While this might look unappealing, a doctor has urged people to eat it, calling it ‘liquid gold’.
To shed further light on the matter, Dr Amir Khan, an NHS doctor widely recognised for his appearances on ITV’s Lorraine and Good Morning Britain, outlined why you should leave this liquid in the pot, as it ranks amongst the most beneficial parts of the yoghurt.
“Guys, I just want to say, you know this watery stuff that develops on the top of yoghurt overnight and stuff? Don’t throw it away,” he urged viewers.
What is the white liquid on yoghurt?
“I know it looks a bit odd, but it’s actually meant to be there, and it’s called liquid whey, and it naturally separates out from the yoghurt because yoghurt is a fermented food,” Dr Amir explained. He explained that many people throw it away without appreciating that it is packed with health benefits — so much so that he describes it as ‘liquid gold’ for our overall wellbeing.
“Nothing’s spoiled, nothing is split, nothing is bad, it’s not fat,” Dr Amir reassured viewers, adding that it’s actually packed with protein.
The watery liquid that sits on top of yoghurt is known as whey. Milk contains two primary types of protein: whey and casein.
When milk is cultured into yoghurt, the casein protein solidifies, creating the thick consistency of yoghurt.
Meanwhile, whey protein stays in liquid form through a process known as syneresis. This liquid is entirely safe to consume and does not suggest that the yoghurt has gone off.
It consists largely of water, but is also rich in beneficial nutrients, including protein, calcium, potassium and B vitamins, while also being particularly beneficial for gut health.
Health benefits of eating whey protein
Research suggests that adding whey protein to your regular diet can assist in building muscle mass, supporting hormone production and maintaining bone density.
Furthermore, when paired with a balanced diet and a regular exercise regime, it can aid healthy, sustainable weight loss.
Whey protein also delivers a substantial amount of protein (typically 20–30 grams per serving) with minimal additional fat or carbohydrate, particularly in isolate form, while also slowing digestion and helping to curb overall daily food consumption. “So don’t pour it down the sink. I know it’s really tempting. You’re literally tipping away nutrients your body can use,” Dr Amir said.
“So just instead, mix it into the yoghurt, and it is really, really good for you. It’s just normal fermentation. That’s what yoghurt is.
“Anyway, mix it in, don’t throw it away, and your body will thank you,” Dr Amir urged viewers.
