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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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4391633 No.4391633[DELETED]  [Reply] [Original]

I made some yogurt yesterday and again today. The first batch was made with a friend's yogurt maker for 14 hours (top left image). The 2nd batch was made using a 60watt heating pad set to medium (all the rest of the images.) The 2nd batch was turned into strawberry frozen yogurt using some homemade strawberry preserves. From 1/2 gallon of whole milk I was able to make 6 3/5 pints of strawberry frozen yogurt.

Once I work out some bugs in my system, in regards to heat, I'll move to 1-gallon batches. Straining it to make Greek yogurt is my next yogurt project.

Any yogurt makers in /ck/?

>> No.4391692

ew is that what I think it is!?? D:<
Man, never EVER coming back to this board...just sick

>> No.4391728
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4391728

>>4391692
lol vegans

>> No.4391736

>anything but plain yogurt

wat

>> No.4391744

>>4391736
Plain yogurt just tastes milky with a slight tinge of sour, depending on how long it has been let to culture.

>> No.4391745

>>4391744
that's kinda the point...

by not making your own flavored yogurt right before eating, you're pigeonholing the yogurt into one role

>> No.4391753

>>4391745
I already have 1/2 a gallon of plain yogurt though. That's the 1st batch.

>> No.4391758
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>>4391744

>> No.4392409

>>4391758
It does. Plain yogurt in stores can have vanilla bean flavoring, pectin, sugar, etc.

>> No.4392439

I used to make yogurt but I always used the oven for it. You might want to look into that, OP, especially if you tend to use the oven on a weekly basis or so. You can just use the residual heat after baking to make your yogurt.

Currently I culture a Tibetan mushroom (yogurt-y thing) and have it every morning, but since that thing grows like crazy I just leave it in a loosely covered bowl of milk overnight and it's thickened up in time for breakfast.

>> No.4392444

>>4392439
>Tibetan mushroom

Isn't that kefir? Like a kombucha meets milk kind of thing? How are you always in my threads?

>> No.4392494

>>4392444
Sort of, there are different varieties floating around though. The one I got is passed along in the Korean-American community. It makes a *really* thick, glutinous yogurt. I've bought commercial Tibetan mushroom grains before and it was more watery.

>How are you always in my threads?
I'm stalking you.

>> No.4392514

>>4392494
Ah, I see. Different types of cultures. That's one thing I want to do with the yogurt is try different cultures. I eventually want to get some mesophilic culture to make cream cheese with and keep a starter going.

>I'm stalking you.

For like 6-7 years now it seems. lol

>> No.4392568

>>4392514
>cream cheese [...] keep a starter going
That sounds awesome. I've attempted ricotta and mozzarella at home before but that was the extent of my cheese making. I prefer sharp, hard cheeses and making those types just seems like too much work.

>For like 6-7 years now it seems. lol
What can I say? I'm dedicated. ;(

>> No.4392621

>>4392568
Cheese is all temperatures really. Easy to do if you have that one thing correct.

>What can I say? I'm dedicated. ;(
lol Since "08/04/09(Tue)13:58" according to my records. ;P

>> No.4392730

>>4392621
:o

Is this who I think it is?

p.s. do you have the poutine/gay sex copypasta saved by any chance? :x

>> No.4392764

>>4392730
>p.s. do you have the poutine/gay sex copypasta saved by any chance? :x

Nope.

>Is this who I think it is?

Unknown.