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Where there's a will to make Greek yogurt, there's whey left over

By Howard B. Owens
May 30, 2013, 2:15pm

You can make Greek yogurt at home. About all you need is some yogurt culture, a whisk and cheese cloth.

After you strain your batch you're left with a watery white liquid known as whey. You will have about three ounces of whey for every ounce of yummy yogurt.

One

First food processing tech class earns certificates

By Howard B. Owens
Jun 21, 2013, 9:46am

Press release:

Through financial support provided by National Fuel and Rochester Institute of Technology (RIT), the first class of 25 graduates received certificates as part of a workforce development program targeting the food processing industry.

Certificates were awarded to the graduates in Lean Six Sigma Yellow Belt through RIT, basic