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

By Howard B. Owens

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

Photos: A spring evening in Genesee County

By Howard B. Owens

After the Genesee County Economic Development Center meeting yesterday evening, I had two choices: Go home and write some stories that I gathered information on during the day, or take advantage of a great spring day and drive around and take some pictures.

I chose pictures taking. I would have

New England's large dairy company, HP Hood, buying former Muller Quaker plant

By Howard B. Owens

One of New England's largest dairy producers, HP Hood, with an increasing reach into New York, is acquiring the former Muller Quaker Dairy plant in the Genesee Valley Agri-Business Park in Batavia.

The plant has been vacant, except for a few maintenance workers, since Theo Muller Group and PepsiCo dissolved

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