Subnostr

i think i got the yogurt made from italian powdered milk to work properly at last... smooth, gel-like, and nicely sour, i think it can rot a bit more before it is fully done, i think the gelling is a flag to indicate... when it's fully fermented it's more sticky and less globby

gonna put it on the heat a bit more for breakfast tomorrow

also, not sure how to say this exactly, but magnesium is very important nutrient... i tested my yoghurt because i needed to takes my tablet of magnesium carbonate/tartrate/whatever it is i forget for today

i am so bullshit on not having cramps anymore, i can stretch and point my legs and no pain no everything curling up like bacon thrown on a smoking pan

so happies

yoghurt and magnesium is clearly from God

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Discussion

Telluride 1y ago

Overnight in warming oven or how are you making it? How long under heat?

ᴛʜᴇ ᴅᴇᴀᴛʜ ᴏꜰ ᴍʟᴇᴋᴜ 1y ago

i have a resistive heat mat sold for warming up lizard enclosures, it works perfectly somewhere around the middle of the setting... i did a batch too hot the other day and i'm pretty sure most of it got killed

the other thing is it takes a lot of time and agitation to get powdered milk to fully mix through... the too hot batch didn't mix up properly and had a lot of granular powder clumps in it still, this batch i just did is smooth, like i said, gelled up

ᴛʜᴇ ᴅᴇᴀᴛʜ ᴏꜰ ᴍʟᴇᴋᴜ 1y ago

and yeah, almost 2 days, i'm gonna let it run another 12 hours because i think it will make it go just perfectly sour

Telluride 1y ago

I was making it a few years back using a warming ovenovernight with decent results but I refuse to use that in the summer months. probably a huge waste of energy too.

but then I bought some keifer grains on amazon and that is good to go at room temp overnight. never looked back.

totally different bacteria so it tastes a bit different.