Full fat, for sure. Low fat is a bad idea. Your brain is made of around 70% saturated fat. The thought that saturated fat is bad is just flat wrong.
Here's my yogurt recipe. Super easy, super tasty. I don't make it much anymore, but it was fun while I was on a yogurt kick.
YOGURT ############ Heat up a quart or 2 of full fat milk. Or, use half milk, and half heavy whipping cream, for extra richness - that's what I did.
Heat it to 115 Fahrenheit, measure with digital thermometer Once it's at 115, take off heat, and stir in maybe 1/4 cup of plain starter yogurt I use a whisk to distribute it really well. Then pour into a jar. Put the lid on, and double or triple wrap in a warm blanket or sweater or down blanket or something. It needs to stay warm overnight, or 12 hours or so. After 12 hours, put it in fridge, it will thicken.
Some people heat to 180, and then cool to 115 ( to get rid of competing microorganisms) but in my experience it's overkill, the above works every time for me. And cooling to the right temperature is a big pain.
Also - be sure to put a little aside, before you start eating, so you don't have to re-buy the starter yogurt.
Icelandic yogurt is super thick and tasty.
Do u add anything or eat it plain?
I don't eat plain yogurt. I buy flavoured yogurt. I am not as disciplined as @Undisciplined
Oh, I don't buy or eat yogurt. I'm just backseat quarterbacking here.
Weren't you the one that told him to buy plain yogurt and put fruit in it?
Now he spent airfare to go to iceland to get the best and you don't even have personal experience with your recipe.
What sort of chef doesn't eat their own cooking?
I never recommended Icelandic yogurt. I didn't even know it existed.
Well, it is quite tasty so I guess you wild ass guessed your way into a decent recommendation here.
I had heard that happy cows come from California, so I just assumed that's where he'd get his yogurt from.
bruh
So u buy flavored Icelandic? Which flavor?
No usually just greek yogurt but get icelandic occasionally. I like blueberry or strawberry. Amongst others but those are my go to flavours.
If you call Skyr "yogurt" they get triggered
I can vouch for the full fat.
Did I just not see it??
Did u like one of my posts?! Have I narrowly avoided you muting me too, unlike @ek, for now??
I don't mute anyone. ek enjoys many such luxuries that I don't. :)
I wouldn't mute you anyway probably. You've settled in well and stopped tagging us in everything. :P
Look there is hope!
Haha what’s the niche I’ve settled into?
No niche specifically. You've just settle in (probably).
Why low fat?
(And, no, I'll never be satisfied with your choices. There's always room for improvement.)
I didn’t see a full fat one. But do I not want low fat? Tell me what I want
I think full fat is healthier, if the milk comes from healthy cows. That brings us back to the pasture raised point that I brought up before.
That makes sense
Ditto!
skir?
Idk
There is another brand, that uses the Icelandic Skyr recipe.
They use interesting fruits, and it taste really good.
Lingonberry and Cloudberry.
Which brand?
It is the same brand.
Seems you just bought the plain one.
So I can buy flavored next time?
If you are worried about calories, lm not sure how much of a difference it makes.
Plus, it portions it out for you so you cant cheat.
Full fat, for sure. Low fat is a bad idea. Your brain is made of around 70% saturated fat. The thought that saturated fat is bad is just flat wrong.
Here's my yogurt recipe. Super easy, super tasty. I don't make it much anymore, but it was fun while I was on a yogurt kick.
YOGURT
############
Heat up a quart or 2 of full fat milk. Or, use half milk, and half heavy whipping cream, for extra richness - that's what I did.
Heat it to 115 Fahrenheit, measure with digital thermometer
Once it's at 115, take off heat, and stir in maybe 1/4 cup of plain starter yogurt
I use a whisk to distribute it really well.
Then pour into a jar. Put the lid on, and double or triple wrap in a warm blanket or sweater or down blanket or something. It needs to stay warm overnight, or 12 hours or so.
After 12 hours, put it in fridge, it will thicken.
Some people heat to 180, and then cool to 115 ( to get rid of competing microorganisms) but in my experience it's overkill, the above works every time for me. And cooling to the right temperature is a big pain.
Also - be sure to put a little aside, before you start eating, so you don't have to re-buy the starter yogurt.
Fucking YEEEES!! 10,000 points!
Thought you would like this 😏
I megazapped eh!
Good on yah
Thanks!
That looks great, those macros don't get much better than that.
🫡
Raw dog it down the throat and jog on big dog
🫡