Answer: seeps
Scooping yogurt disrupts its gel structure, and whey—the clear, yellowish liquid—separates and seeps into low points, but smoothing the surface with the back of a spoon helps eliminate those depressions so less whey collects next time
Scooping yogurt disrupts its gel structure, and whey—the clear, yellowish liquid—separates and seeps into low points, but smoothing the surface with the back of a spoon helps eliminate those depressions so less whey collects next time