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/ck/ - Food & Cooking

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>> No.8521460 [View]
File: 30 KB, 500x375, Favorite-Products-Fage-Greek-Yogurt.jpg [View same] [iqdb] [saucenao] [google]
8521460

>>8516481
Low fat/ No fat stuff is pretty gross.

>> No.6887632 [View]
File: 30 KB, 500x375, Yogurt.jpg [View same] [iqdb] [saucenao] [google]
6887632

>supposedly pronounced Fah-shay
>made by an american based company

I've been eating Faggy yogurt this whole time haven't I?

>> No.6492443 [View]
File: 30 KB, 500x375, Favorite-Products-Fage-Greek-Yogurt.jpg [View same] [iqdb] [saucenao] [google]
6492443

>> No.5684926 [DELETED]  [View]
File: 30 KB, 500x375, Favorite-Products-Fage-Greek-Yogurt.jpg [View same] [iqdb] [saucenao] [google]
5684926

So, I'm experimenting with making my own yogurt and I have a question for anyone who's done it before. I don't have a yogurt maker so I'm using a sanitized jar left on a sunny window sill. The thing is, every guide I've read says that it should take about 12 hours of fermentation. I've waited over 24 hours and it's still really liquidy. Is this still safe to eat? Should I just let it ferment longer? Should I try straining it? Should I just throw it away?

Pic related, it's what I used to inoculate the milk.

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