#yogourt — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #yogourt, aggregated by home.social.
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Les probiotiques ajoutés
De plus en plus de produits s’affichent enrichis en probiotiques et nous promettent une bonne santé intestinale. On fait le point sur l'utilité, ou pas, de ces ajouts. Les probiotiques ajoutés sont-ils essentiels à notre alimentation? | L'épicerie https://www.youtube.com/watch?v=1XoeabnmKfw&list=PLZr1y64TPtN-v1mZ-x4jdwqquDYKHLDA3&index=10 -
#Kefir batch wrapped up. Got a good routine down now and consistently good results.
Just checked my old toots to see it was last July that I started to explore this beverage and fermenting our own from the big lumpy grains.
I've made yoghurt for decades but am only seven months into the kefir journey. I think my frequency is currently about every 15-20d for kefir and maybe 20-25d for yogurt.
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#Kefir batch wrapped up. Got a good routine down now and consistently good results.
Just checked my old toots to see it was last July that I started to explore this beverage and fermenting our own from the big lumpy grains.
I've made yoghurt for decades but am only seven months into the kefir journey. I think my frequency is currently about every 15-20d for kefir and maybe 20-25d for yogurt.
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#Kefir batch wrapped up. Got a good routine down now and consistently good results.
Just checked my old toots to see it was last July that I started to explore this beverage and fermenting our own from the big lumpy grains.
I've made yoghurt for decades but am only seven months into the kefir journey. I think my frequency is currently about every 15-20d for kefir and maybe 20-25d for yogurt.
-
#Kefir batch wrapped up. Got a good routine down now and consistently good results.
Just checked my old toots to see it was last July that I started to explore this beverage and fermenting our own from the big lumpy grains.
I've made yoghurt for decades but am only seven months into the kefir journey. I think my frequency is currently about every 15-20d for kefir and maybe 20-25d for yogurt.
-
#Kefir batch wrapped up. Got a good routine down now and consistently good results.
Just checked my old toots to see it was last July that I started to explore this beverage and fermenting our own from the big lumpy grains.
I've made yoghurt for decades but am only seven months into the kefir journey. I think my frequency is currently about every 15-20d for kefir and maybe 20-25d for yogurt.
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Moi, en train de prendre des risques présidentiels pour survivre en milieu hostile
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Moi, en train de prendre des risques présidentiels pour survivre en milieu hostile
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Moi, en train de prendre des risques présidentiels pour survivre en milieu hostile
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Moi, en train de prendre des risques présidentiels pour survivre en milieu hostile
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Yoghurt making started this morning.
Our little 8-container yoghurt incubator works well for the Canadian bagged-milk situation. When I have one container left, I heat up a single bag's volume of milk (1.3 L) then let it cool. That volume plus the last container dumped in to inoculate the batch makes exactly 8 full containers again. A continuous loop.
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Yoghurt making started this morning.
Our little 8-container yoghurt incubator works well for the Canadian bagged-milk situation. When I have one container left, I heat up a single bag's volume of milk (1.3 L) then let it cool. That volume plus the last container dumped in to inoculate the batch makes exactly 8 full containers again. A continuous loop.
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Yoghurt making started this morning.
Our little 8-container yoghurt incubator works well for the Canadian bagged-milk situation. When I have one container left, I heat up a single bag's volume of milk (1.3 L) then let it cool. That volume plus the last container dumped in to inoculate the batch makes exactly 8 full containers again. A continuous loop.
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Yoghurt making started this morning.
Our little 8-container yoghurt incubator works well for the Canadian bagged-milk situation. When I have one container left, I heat up a single bag's volume of milk (1.3 L) then let it cool. That volume plus the last container dumped in to inoculate the batch makes exactly 8 full containers again. A continuous loop.
-
Yoghurt making started this morning.
Our little 8-container yoghurt incubator works well for the Canadian bagged-milk situation. When I have one container left, I heat up a single bag's volume of milk (1.3 L) then let it cool. That volume plus the last container dumped in to inoculate the batch makes exactly 8 full containers again. A continuous loop.
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I used to just use a slightly-warm oven, with a light bulb left on to make my yoghurt, but we got a countertop plug-in unit a few yrs ago which is much easier to control. It's worth it for the convenience and it's nicely compact to stow in a drawer.
Do you #yoghurt? With a maker-gizmo or a free-form oven approach?
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I used to just use a slightly-warm oven, with a light bulb left on to make my yoghurt, but we got a countertop plug-in unit a few yrs ago which is much easier to control. It's worth it for the convenience and it's nicely compact to stow in a drawer.
Do you #yoghurt? With a maker-gizmo or a free-form oven approach?
-
I used to just use a slightly-warm oven, with a light bulb left on to make my yoghurt, but we got a countertop plug-in unit a few yrs ago which is much easier to control. It's worth it for the convenience and it's nicely compact to stow in a drawer.
Do you #yoghurt? With a maker-gizmo or a free-form oven approach?
-
I used to just use a slightly-warm oven, with a light bulb left on to make my yoghurt, but we got a countertop plug-in unit a few yrs ago which is much easier to control. It's worth it for the convenience and it's nicely compact to stow in a drawer.
Do you #yoghurt? With a maker-gizmo or a free-form oven approach?
-
I used to just use a slightly-warm oven, with a light bulb left on to make my yoghurt, but we got a countertop plug-in unit a few yrs ago which is much easier to control. It's worth it for the convenience and it's nicely compact to stow in a drawer.
Do you #yoghurt? With a maker-gizmo or a free-form oven approach?
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Started some yoghurt and also some sauerkraut working over lunch time.
The yoghurt is about timing - remembering to start a batch before we use up the last of the previous batch – need it for culture.
The sauerkraut is just a process of massaging the chopped cabbage with salt and letting it sit for a few days immersed in the resulting liquid to ferment. No extra inoculation needed.
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Started some yoghurt and also some sauerkraut working over lunch time.
The yoghurt is about timing - remembering to start a batch before we use up the last of the previous batch – need it for culture.
The sauerkraut is just a process of massaging the chopped cabbage with salt and letting it sit for a few days immersed in the resulting liquid to ferment. No extra inoculation needed.
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Started some yoghurt and also some sauerkraut working over lunch time.
The yoghurt is about timing - remembering to start a batch before we use up the last of the previous batch – need it for culture.
The sauerkraut is just a process of massaging the chopped cabbage with salt and letting it sit for a few days immersed in the resulting liquid to ferment. No extra inoculation needed.
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Started some yoghurt and also some sauerkraut working over lunch time.
The yoghurt is about timing - remembering to start a batch before we use up the last of the previous batch – need it for culture.
The sauerkraut is just a process of massaging the chopped cabbage with salt and letting it sit for a few days immersed in the resulting liquid to ferment. No extra inoculation needed.
-
Started some yoghurt and also some sauerkraut working over lunch time.
The yoghurt is about timing - remembering to start a batch before we use up the last of the previous batch – need it for culture.
The sauerkraut is just a process of massaging the chopped cabbage with salt and letting it sit for a few days immersed in the resulting liquid to ferment. No extra inoculation needed.
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Je n’ai rien d’autre à dire 🤣 #algorithme #yogourt
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Je n’ai rien d’autre à dire 🤣 #algorithme #yogourt
