When HN users recommended it
1 HN user recommended this in 2020, in one comment.
20072026
Each tall tick is one HN user's first recommendation. A short tick is the same user again. Click a tick to jump to the comment.
1 HN user recommended this in 2020, in one comment.
Each tall tick is one HN user's first recommendation. A short tick is the same user again. Click a tick to jump to the comment.
Instant Pot is great for this. 1. 4L of yogurt, press button. 2. Wait to cool to 40C (place whole pot in sink full of cold tap water if you're in a hurry). 3. Stir in 1-2 tbsp yogurt, press second button. 4. 8hrs later/next morning, yogurt is ready. Transfer to whatever container you want.
You can strain it further with one of these dealios, or a homemade contraption: https://www.amazon.ca/Euro-Cuisine-GY50-Greek-Yogurt/dp/B009... It makes it milder and absurdly thick.
Sometimes I like to leave batches for 60hrs instead of the usual 8. It makes it incredibly acidic, but after straining thoroughly, most of the acidity is gone and you're left with a very strong tasting, goat cheese-like product, ie yogurt cheese. Mixing this with finely grated garlic and salt is sublime. I've given this to many friends and acquaintances, it's always a hit.