ah! unfortunately
& Artificial Flavor, Modified Food Starch, Sucralose, Acesulfame K
i hate that stuff
and apparently, so does my microbiota?
https://pubmed.ncbi.nlm.nih.gov/30721958/
ah! unfortunately
flan? like, which kind? some are supersoft and uniform some are a bit chewy and separated.Frita wrote: ↑Mon Mar 01, 2021 10:48 amI finally made yogurt (French-style in the little pots). My first attempt was a bust in the oven with the light on. I rescued it by reheating to 110 degrees, adding a bit more Fage, and using a crockpot covered in my down coat. The texture was more like a flan than yogurt. Okay, but not quite what I was hoping for. Was this the result of the rescue?
Alphaville wrote: ↑Mon Mar 01, 2021 10:53 am
It was smooth and medium firm, like a flan you’d buy individually on the street in Mexico that wasn’t quite firm enough to pick up and eat with just fingers. No curdling or gumminess. No tang. It had an eggy taste with no eggs. Of course, it lacked the richness of eggs.
Target: creamy, medium thickness and tang.
the best way to achieve creaminess is to scald the milk, which denatures some proteins, and let it cool to fermentation temp before inoculating.
yeah with cucumber and dill it's a classic (see:tzatziki). i'll also mix yogurt with spinach so the calcium binds the oxalates (instead of my kidneys). i eat with potatoes also.
last night as i was going to sleep i had a thought of making ranch dressing with yogurt. i'm not a ranch dressing type of person, but maybe those who are could use yogurt as the base.