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Started By
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1
Posted on 6/4/18 at 8:10 am to Powerman
I left it off and sealed for the day I’ll pick one up when I pass by the store. I wonder what the threshold is for heat on these guys
ETA I ended up putting 3 quarts of milk in lol
ETA I ended up putting 3 quarts of milk in lol
This post was edited on 6/4/18 at 8:11 am
Posted on 6/4/18 at 8:14 am to Powerman
what could someone use to keep it between 110-115 degrees?
Posted on 6/4/18 at 8:14 am to el Gaucho
what are you doing this in at these temps?
is it anaerobic?
I would worry about bad bugs growing at those temps for this long
is it anaerobic?
I would worry about bad bugs growing at those temps for this long
Posted on 6/4/18 at 8:17 am to CorkRockingham
quote:
what could someone use to keep it between 110-115 degrees?
I've been using an Anova sous vide
You can get a yogurt maker for much cheaper though
I've seen them in the 20 to 30 dollar range online
Posted on 6/4/18 at 8:17 am to Salmon
Im cooking it in an instapot. I would assume the sea monkeys would competitively inhibit the bad stuff and I think it’s semi anaerobic
Posted on 6/4/18 at 8:23 am to el Gaucho
quote:
I would assume the sea monkeys would competitively inhibit the bad stuff and I think it’s semi anaerobic
eat it quick
the "sea monkeys" can only hold on for so long
Posted on 6/4/18 at 8:31 am to Salmon
It’s like watery and nasty looking. Also there’s little pieces from the meat I cooked in there that keep falling off the lid
I think Ima go buy a yogurt maker today and switch it over
I think Ima go buy a yogurt maker today and switch it over
Posted on 6/4/18 at 8:33 am to el Gaucho
I can't tell if you are trolling now since it is you
but throw that shite out and start over
I'm serious
but throw that shite out and start over
I'm serious
Posted on 6/4/18 at 8:35 am to Salmon
It takes so long and I already used 10 of the pills. This is turning out worse than the mustard and pickle pie
Posted on 6/4/18 at 12:22 pm to el Gaucho
Posted on 6/4/18 at 1:58 pm to Salmon
I feel like the worst it can do is give me diarrhea which isn’t a big deal. I’m gonna go ahead and order a yogurt maker tho
Posted on 6/4/18 at 6:54 pm to el Gaucho
I opened the instapot tonight and its basically still milk except with skin on top. I think i invented pasteurization
Posted on 6/6/18 at 10:29 pm to el Gaucho
You dead bro? I was waiting to hear progress from you guys before I start my batch. I got to quarts of organic half and half and all the other stuff suggested.
Any more helpful tips, I plan on starting this weekend. Thanks.
Any more helpful tips, I plan on starting this weekend. Thanks.
Posted on 6/7/18 at 10:10 am to el Gaucho
quote:
It’s like watery and nasty looking. Also there’s little pieces from the meat I cooked in there that keep falling off the lid
I laughed
Posted on 6/7/18 at 6:48 pm to ruzil
I threw mine out and ordered a yogurt maker which I was supposed to get today but it was delayed because of the ups strike
Posted on 6/8/18 at 7:07 pm to el Gaucho
I just set the yogurt maker up
It’s been nice knowing you baws, I’m going to swolehalla
It’s been nice knowing you baws, I’m going to swolehalla
Posted on 6/12/18 at 7:52 am to el Gaucho
I bought all the required stuff to make my yogurt. Pulled a bit of it at 12 hours to save for next batch. Went 36 hours at 110 in yogurt maker and what I came up with was weird.
Each 6 oz jar was 2/3 rds full with a clear liquid and the top was a cap that looked like yogurt. I tasted this and it tasted like yogurt, so I mixed it up and it resembled a drinkable yogurt.
My process, 2 quarts of organic whole milk heated to 185F and held for 10 minutes, cooled down in water filled sink. Added two tablespoons of this to 10 crushed probiotic tablets and 1 tablespoon of inulin to make a slurry. Added rest of heated milk to this and then filled the jars and put in the yogurt maker.
Something seems fricky about my final product. Advice.
Each 6 oz jar was 2/3 rds full with a clear liquid and the top was a cap that looked like yogurt. I tasted this and it tasted like yogurt, so I mixed it up and it resembled a drinkable yogurt.
My process, 2 quarts of organic whole milk heated to 185F and held for 10 minutes, cooled down in water filled sink. Added two tablespoons of this to 10 crushed probiotic tablets and 1 tablespoon of inulin to make a slurry. Added rest of heated milk to this and then filled the jars and put in the yogurt maker.
Something seems fricky about my final product. Advice.
Posted on 6/12/18 at 10:39 am to Powerman
Powerman did it kill you
Give us more updates
Give us more updates
Posted on 6/12/18 at 12:57 pm to ruzil
quote:
My process, 2 quarts of organic whole milk heated to 185F and held for 10 minutes, cooled down in water filled sink. Added two tablespoons of this to 10 crushed probiotic tablets and 1 tablespoon of inulin to make a slurry. Added rest of heated milk to this and then filled the jars and put in the yogurt maker.
I'm not sure how much of a difference it makes but the recipe calls for 1 quart, not 2 quarts as you described. This might be why your end product is more liquid. You doubled the liquid without doubling the "dry ingredients" so to speak.
Also I used heavy cream (although last batch I used light cream because the store was sold out and it came out fine)
Another note - I don't know if it makes a difference but I made the slurry cold and then heated the liquid with the inulin and tablets in the full volume of milk. Inulin is used because it's one of the only prebiotic fibers that can withstand heat without turning to sugar.
I was reading on a forum that if you used ultra pasteurized cream or milk the initial heating process isn't necessary but I haven't tried that method yet.
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