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   Rusty Crab (rustycrab@clubcyberia.co)'s status on Tuesday, 03-Jun-2025 08:33:56 JST Rusty Crab
   32 oz container of yogurt for $8
   64 oz container of yogurt for $10
   Buy the 64oz one for cost savings, obviously.
   Come to find out it's half water by volume. Way less satiating per serving.
   The $8 32oz is cheaper.
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     pwm (pwm@darkdork.dev)'s status on Tuesday, 03-Jun-2025 08:33:55 JST pwm

     in reply to
     @RustyCrab that's why I don't eat yogurt. Hippie food for queers.
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     pwm (pwm@darkdork.dev)'s status on Tuesday, 03-Jun-2025 09:30:07 JST pwm

     in reply to

     • cinerion
     @cine @RustyCrab why would I ferment it myself only to throw it out?
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     cinerion (cine@cawfee.club)'s status on Tuesday, 03-Jun-2025 09:30:08 JST cinerion

     in reply to

     • pwm
     @pwm @RustyCrab I just ferment it myself. $2 for 2L if starting from scratch. $0.3 per liter afterwards.
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     Rusty Crab (rustycrab@clubcyberia.co)'s status on Tuesday, 03-Jun-2025 09:31:58 JST Rusty Crab

     in reply to

     • cinerion
     • pwm
     @cine @pwm I tried making kefir and the whole experience was awful. My whole apartment smelled like old milk all the time.
     
     I have been meaning to try making yogurt but I'm not expecting good results.
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     cinerion (cine@cawfee.club)'s status on Tuesday, 03-Jun-2025 10:14:51 JST cinerion

     in reply to

     • pwm
     @pwm @RustyCrab Right, you can't drink fermented milk. Forgot about it
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     pwm (pwm@darkdork.dev)'s status on Tuesday, 03-Jun-2025 10:15:33 JST pwm

     in reply to

     • cinerion
     @cine @RustyCrab s/can't/won't
     One of the only things I'm a picky eater about.
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     cinerion (cine@cawfee.club)'s status on Tuesday, 03-Jun-2025 10:16:09 JST cinerion

     in reply to

     • pwm
     @RustyCrab @pwm I used to make kefir and didn't have such issue. Maybe your kefir strain was weird
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     cinerion (cine@cawfee.club)'s status on Tuesday, 03-Jun-2025 11:08:46 JST cinerion

     in reply to

     • pwm
     @RustyCrab @pwm Uh, that's just milk gone bad. Hard to know if it was the milk already going bad before you tried it or the strain that did it.
     
     Yoghurt is much easier, though. Just add the strain, keep at 35°C for a few hours and done.
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     cinerion (cine@cawfee.club)'s status on Tuesday, 03-Jun-2025 11:08:47 JST cinerion

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     • pwm
     @RustyCrab @pwm ime you don't need any kind of special milk. Any kind of milk works as long as it's always been milk (i.e. not reconstituted milk). I've fermented raw milk, boiled milk, ultra high temperature milk, etc. Never an issue.
     
     That said, kefir IS sour, and also has alcohol. i strained it so I never noticed any grains. What do you mean by not being consistent?
     
     Also, for some reason, you can't use metal. Either use glass, plastic or wood for everything. I don't know why, but that's how I learned it from my mother.
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     Rusty Crab (rustycrab@clubcyberia.co)'s status on Tuesday, 03-Jun-2025 11:08:47 JST Rusty Crab

     in reply to

     • cinerion
     • pwm
     @cine @pwm when I looked up videos on how to make it the stuff they got was always a semi viscous fluid that poured out nearly. They made it clear that you had to "take it out at just the right time". Well thats great but I diligently watched it several times and it never entered that state. It always just started immediately clumping and tuned into this half curdled half clear liquid unsightly mess.
     
     So either it was the consistency of the original milk or it was water with lumps
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     Rusty Crab (rustycrab@clubcyberia.co)'s status on Tuesday, 03-Jun-2025 11:08:48 JST Rusty Crab

     in reply to

     • cinerion
     • pwm
     @cine @pwm maybe. It really didn't come out at all like I was expecting despite following the instructions perfectly. It was overly sour and wasn't consistent at all. Grainy too like something was really wrong with it.
     
     I used low temp pasteurized milk like it said too. There's only one local brand of that and it's expensive so I decided none of this was worth it.