The Yoghurt Mafia(rnz.co.nz) |
The Yoghurt Mafia(rnz.co.nz) |
It's incredibly easy, and now I search for more and more recipes that use yogurt to make different things (eg, flatbreads, cakes, pasta sauces, among lots of other things).
It's super easy and really awesome having yogurt forever available :-)
- Mix EasiYo Yogurt Sachet with room temperature drinking water (15-20°C) in the EasiYo Jar
- Add boiling water to the Yogurt Maker and place jar inside. Leave to set for 8-12 hours
- Refrigerate Yogurt until chilled. Enjoy
Are you cutting the amount of yogurt mix you put in short and adding milk powder? mixing the milk powder with water to create milk and then adding yogurt mix with that?
My steps:
- Mix ~500ml tap water with 150g of milk powder (just put the lid on and shake vigorously, I always put the water in first as the mixing is much easier).
- Add 1 heaped tablespoon of existing yogurt (the previous batch, or I've used Chobani successfully (I've heard some commercial yogurts work and some don't)).
- Fill (leave 5mm gap at the top) the container with tap water.
- Shake again to mix (less vigorously).
- Add boiling water to maker.
- Put jar in.
- Generally I try to wait 12 hours, sometimes up to 18 when I'm not home.
- Refrigerate and enjoy :-)
I enjoy the yogurt straight, but I wouldn't expect everyone to (it may not be sweet enough) - my wife adds honey or jam and fruit when serving.
(I now actually freeze one tablespoon of yogurt as soon as a batch is done, and use it for the next batch after thawing in the fridge (overnight).)
>But if there was irony, there was also a metaphor in their switch from meth to yoghurt. Like yoghurt, if the conditions are right, if there is patience and there is care, people can change and a new kind of culture can survive.
I'd say it's as easy as pie but pie is far more of a challenge.
I wonder if that's the case for everyone, that we can eat dairy products, but it's just not optimal for us
They did not even offer a summary in the beginning.
"Locked up for their part in a drug ring, two inmates swapped manufacturing meth for manufacturing yoghurt.
Eva Corlett finds out how they turned their product into a prison trading commodity so popular that yoghurt culture was smuggled between prisons."
What else are you looking for exactly?
And, in fact, paragraph two is the summary you were after:
> They don’t know it yet but that moment will change their lives. Not only will they go on to make yoghurt using heat from the radiator pipes running through their cells, they’ll turn yoghurt into a prison trading commodity so popular it will be smuggled between New Zealand jails. Wal and Dylan will become known as The Yoghurt Mafia, and their new obsession will give them a reason to carry on in a relentlessly bleak environment.
I'm not sure where your "if only" came from, but it's unjustified. Back in your can, Oscar!
I make 1/2 gallon at a time and strain with a cheesecloth for a couple hours. The output fits into a large round pyrex container.
Get the biggest thermos flask you have. Get as much milk as it fits.
Get any yogurt. So far literally anything has worked: flavored, with added sugar or even the cheap versions with lots of gelatin.
Heat the milk around until it boils. Add sugar until it's slightly sweet but not too much (this will feed the culture. It won't be sweet after). Let it chill until 40c or slightly above body temperature.
Now mix in the yogurt, you need like 6 teaspoons for a liter milk, but just pour the container you have for good measure.
Pour the mix in the thermos flask and leave for aprox 4 hours, or until the whey separates. After that, the longer you wait the more acidic the yogurt gets.
Now time to strain. I put a sheet of coffee filter paper on the bottom of a pasta colander and another container beneath to collect the liquid. Pour the yogurt there, leave overnight in the fridge and you get thick Greek yogurt.
Keep an eye out for faint orange "oil spills" on the surface or fizziness in the final product. Toss it if you encounter those and start over.
I don't strain mine, instead i chuck in like half a cup/gallon of dry milk. It's sort of the bass ackwards method. Then I part it up into quart Tupperware.
Well aged cheese has little to no milk sugar, the cultures have eaten all of it. So, problem solved.
Unfortunately animals are usually harmed for this pleasure.
I’ve always found Michael Phelps approach interesting although I wouldn’t recommend it (or a scaled down version of it)
https://olympics.com/en/featured-news/michael-phelps-10000-c...
Phelps eat mostly plant based food nowadays https://www.muscleandfitness.com/athletes-celebrities/interv..., when he was athlete, of course you need much more carbohydrates, so you would eat more
I think it depends a lot on people. Your point about "locally foraged" is good, but you have to take into account your ancestry. For example, I have ancestry in France and Italy, both places that used milk a lot during their history. This gives me better chances than someone with ancestry in Asia or Africa to be lactose tolerant. However in the end it doesn't matter, and the only way to know is to try out yourself and see how you react. For some people, it will improve their health (like how some people improve their health when they stop eating gluten), for others the impact will be negligable or not here at all. Everyone is different.
A surprising number use additives to thicken them, and as I result I found I got better results from ones labeled Greek or acidophilus. I have no idea if there is any science behind this claim, so YMMV.
curl https://rnz.shorthandstories.com/yoghurt-mafia/embed.js \
|sed 's/<em>//g;s/<\/em>//g'|tr -cd '[ -~]'|grep -Eo '(<p c.{10}[^>]*>)|(https://[^ ]*.jpeg)' \
|uniq|sed '/^https.*jpeg$/s/.*/<li><a href=&>&<\/a><\/li>/g' >1.htm;
firefox ./1.htm tmp=$(mktemp).htm; curl https://rnz.shorthandstories.com/yoghurt-mafia/embed.js \
| sed 's/<em>//g;s/<\/em>//g'| tr -cd '[ -~]'|grep -Eo '(<p c.{10}[^>]*>)|(https://[^ ]*.jpeg)' \
| uniq | sed '/^https.*jpeg$/s/.*/<li><a href=&>&<\/a><\/li>/g' > $tmp;
open -a Firefox $tmpIn any case, if you don't eat cheese, I'm sorry for your loss. A good cheese and some ham, along with some fine wine! Makes life worth living.
Still doesn't invalidate his argument. Animals are harmed to produce dairy (Bobby calves), and this is a valid reason to avoid it.
I take it you also don't enjoy a good cut of cheese with a fine wine? A shame.
I feel like this is the number 1 concern and argument against livestock farming, global environmental "pain"
I interpreted the discussion to be about the merits of dairy consumption. Animal welfare is definitely a reason to avoid it, just as cheese being one of the pleasures of life is a reason to eat it.
>I take it you also don't enjoy a good cut of cheese with a fine wine? A shame.
Mate, I'm a wog. Of course I drink wine. I ate a cheese sandwich 5 minutes ago and can still taste it. I just felt that your invalidation of his argument was weak.
I used to use dedicated yogurt culture, but "kefir yogurt" tastes exactly the same to me, so I use it for everything (yogurt, goat cheese, kefir-the-drink, obviously).
Here's some more info: https://www.chelseagreen.com/2021/natural-yogurt/
It's usually just a 5-10 minute affair for me to strain out the fermented kefir and add a new pack of milk to the grains.
My first culture lasted through about 15 cycles (8 mo) before developing a weird blue cheese odor/flavor. When I started again, I also noticed the first batch of the new yogurt was substantially thicker than the last batch of the old yogurt.
Now I buy UHT pasteurized milk, which encompasses most organic milk, and simply run 18 hours of the Instant Pot "medium" setting. I start the instant pot, add two half gallons of milk, then pour in some Bulgarian yogurt as a starter and stir, then lid on and leave it alone until it beeps at me.
I normally get around three gallons of yogurt out of a one quart jar of the Bulgarian, which comes in a conveniently Mason-threaded quart jar, where I hoard the leftovers for storing my own yogurt.
My understanding is it may be possible to skip the boiling if you are using ultrapasteurized milk (lactose-free milk often is) from a just-opened container.
and also their Bulgarian style. Also available on amazon I believe. Balkan stuff is very neutral, rich. Bulgarian has a bit more tartness to it.
1. I believe kefir is usually the same consistency as buttermilk, not yogourt. How do you make them as thick as yogourt?
2. How do you keep your kefir grains alive? I don't use a huge amount of yogourt. Can you freeze grains between uses? How often do you need to make a new batch to keep the grains alive?
When not in use I just put the jar in the fridge (as long as it's only been at room temp for <24h) and it can stay there for weeks slowly getting more sour. At some point the kefir becomes too sour to be palatable, but will recover just fine after a feeding or two. I also keep backup grains in water in the fridge for years and have revived one of those after 5 years or more! Apparently the grains can also be dried and revived after years as well but I haven't tried that.
There's lots of info about milk Kefir on Dom's Kefir In-Site (straight from the nineties web!):
What I don't understand is: Why does heating + 6.5 hours work for non-UHT milk but not for UHT? It's not just me - I Googled at the time and many others had the same experience: UHT milk often fails. Like me, they all were doing 6-8 hours.
Googling now, I see lots of people arguing if UHT makes it harder to make yogurt or not. Personally, I'd like to see examples of people making decently thick yogurt (without straining) in under 7 hours with UHT (whether they scald or not).
This site[1] says there was a study done that showed unheated UHT was runnier than heated non-UHT. I didn't check the study to see how long they set it for.
This site[2] also points out that UHT for 10 hours was still quite runny. They had to add powdered milk to get it thicker.
[1] https://www.healwithfood.org/recipes/uht-milk-homemade-yogur...
[2] https://www.everynookandcranny.net/instant-pot-uht-milk-yogu...
I’ve only done the usual 180F, followed by waiting for it to cool, finally add the starter and mix.