What causes additional whey separation in Greek yogurt?
I have been eating plain Fage Total 2% yogurt for years now. I’m trying to figure out what is causing the liquid (whey?) to form at the top. Most of the time, it’s completely dry. But sometimes I find that there is a ton of liquid. Could it have been exposed to vibration/shaking from the move or unusual temperature fluctuations? What about the age of the yogurt? I don’t necessarily see any correlation with the “consume by” date.
This question is in the General Section. Responses must be helpful and on-topic.