[HN Gopher] The Yoghurt Mafia
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The Yoghurt Mafia
Author : casca
Score : 68 points
Date : 2021-07-02 08:58 UTC (14 hours ago)
(HTM) web link (www.rnz.co.nz)
(TXT) w3m dump (www.rnz.co.nz)
| 11235813213455 wrote:
| Dairy products reminds me of Djokovic who after stopping to eat
| dairy and gluten products became an exceptional player, without
| injuries. Or my own experience, for different reasons, switching
| to locally foraged or produced fruits and feeling better overall,
| more energized, sleeping better
|
| I wonder if that's the case for everyone, that we can eat dairy
| products, but it's just not optimal for us
| sdwr wrote:
| As a yogurt (and occasional milk and cheese) lover, I feel I
| should be upset at you. The thick, bloated sensation in my gut
| area points to a kernel of truth in what you're saying
| though...
| Guest42 wrote:
| I think it's possible to find high level athletes that take a
| variety of approaches towards nutrition.
|
| 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...
| the_af wrote:
| I know nutritionists claim we are not "meant" to consume milk
| after 1-2 years old, but it's not my life's goal to become an
| athlete and eating cheese is optimal for me, in the sense it
| makes me "optimally happy" because good cheese is one of life's
| pleasures.
| pmoriarty wrote:
| _" good cheese is one of life's pleasures"_
|
| Unfortunately animals are usually harmed for this pleasure.
| the_af wrote:
| That's an example of moving the goalpost -- nothing about
| the comment I was replying to was about animal welfare.
|
| In 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.
| post_below wrote:
| The claim is partly based on the fact that the majority of
| people stop producing lactase (the enzyme needed to digest
| milk sugar) at an early age.
|
| Well aged cheese has little to no milk sugar, the cultures
| have eaten all of it. So, problem solved.
| dukeofdoom wrote:
| Reminds me of the Simpson's episode were the mafia had a racket
| selling rat milk. There's probably some symbolic double meaning
| to milking rats, that went over my head. The moment were the back
| room is revealed with the rats hooked up to milking machines, was
| gross and funny at the same time.
| shahar2k wrote:
| Malk
| sdwr wrote:
| My bones are so brittle, but i always drink plenty of ...
| malk?
| neonate wrote:
| https://archive.is/WVddI
| potatochup wrote:
| Is RNZ not available from outside New Zealand?
| neonate wrote:
| No idea. In this case I posted the link for those who, like
| me, dislike distracting multimedia tricks in what ought to be
| a straightforwardly scrollable news article.
| C19is20 wrote:
| I think I once got 'advised' to not post 'cold' links
| without a description, and also a reason. (And yes, at
| home, I safely clicked.
| whynotkeithberg wrote:
| This was an extremely entertaining story. Thank you for sharing
| it... It also makes me want to try and make yogurt. I grew up on
| a cattle ranch and we always had a milk cow. Yet, we never made
| yogurt more than a few times. I recently moved back near where I
| grew up as I got the opportunity for remote work. I have access
| to tons of fresh milk and fruit, I will definitely have to try
| this again.
| myfavoritedog wrote:
| There's something really satisfying about making yogurt. I make
| it a gallon at a time in an instant pot. The family loves it.
| gnicholas wrote:
| What was your original culture from, and how often do you start
| fresh? Do you strain? What do you store a gallon of yogurt in
| after you make it?
|
| 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.
| Avshalom wrote:
| I've used Tillamook and brown cow as starters and they've
| been fine for a second batch at least.
|
| 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.
| smnrchrds wrote:
| I second these questions. I use the Greek yogourt from a
| local dairy shop as starter and the results are amazing, but
| I have never been able to use my yogourt as starter for the
| next batch, no matter how fresh it is.
| gnicholas wrote:
| Just to clarify, I have been able to use one batch to start
| the next. I've used various yogurts from Whole Foods (2% or
| whole, but always plain/unflavored).
|
| 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.
| savanu wrote:
| Do you guys boil the milk before adding the culture?
| gnicholas wrote:
| I just use the functions on my Instant Pot. The "Boil"
| function brings it to around 180degF. Then I let it cool
| to between 90-115degF before adding the yogurt. Then use
| the "More" function and it sets a timer for 12 hours
| ("Less" goes for 24, and I've never used it). All of
| these functions are available under the yogurt button on
| the Instant Pot.
|
| 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.
| samatman wrote:
| I used to scald milk (in an Instant Pot this is the
| yogurt "high" setting) before making yogurt, but no
| longer do so.
|
| 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.
| potatochup wrote:
| Yup. Boil, let cool to 115F, add culture or frozen cube
| of previous yoghurt, into the instant pot for 9 hours.
| smnrchrds wrote:
| I don't boil it, but I heat to to 72degC/162degF for at
| least 15 seconds, i.e. the recommended temperature and
| duration for pasteurization.
| potatochup wrote:
| The trick I've used is that I freeze cubes of the first
| batch in an ice-cube tray. Then whenever I make more, I
| unfreeze a cube, so I'm always making a "second
| generation" batch. My first generation I make from
| packets you can find online for ~$1.
| smnrchrds wrote:
| Could you please post a link to the starter you use? I
| would truly appreciate it.
| potatochup wrote:
| I've used this stuff
| https://www.npselection.com/products/yogurt-starter-
| cultures...
|
| 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.
| hoytech wrote:
| You might like to try kefir grains. They are very stable,
| I've had the same grains for 5+ years, and you can leave in
| the fridge for months if you like.
|
| 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/
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