Oddbean new post about login | logout Literally a whole wall in the supermarket with nonfat yogurt and even nonfat plus non-sugar yogurt. nostr:note1k3w7kutpx4hh8cut3m68m3ccn4s8uefp66aredca6vgkm95xdd9sp8kpll https://m.primal.net/KQID.jpg
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My Big FatFree Greek Wedding is expected to be a great woke remake 😜
SYNTHETIC SLUDGE few understand this, unfortunately
Exactly. Lowfat yogurt, which also isn't fermented long enough, is thin and runny so they add a bunch of thickeners (the most common is a carcinogen) and other additives to make up for the poor quality. Yuck!
Agreed! Have been on a vanilla kick for a few months now. I need a little flavour!!! 🤣 https://m.primal.net/KQIP.jpg
“I’ll take my whipped jar of canola oil please 🤓”
The Cabot triple cream yogurt is off the chain, and really fatty. It’s like the difference between ice cream and gelato. https://image.nostr.build/5b4153ca4aa06f7b5be3f8ef19f4a5fb2d89ad6889730ac4647841e25d8706a2.jpg https://image.nostr.build/f9f1b12c66161fc81f317e3ad6334ad77c69e4d6d7a32fac06a6523f2e2490cf.jpg
greek yogurt is the only real yogurt there is
I prefer whole lactose yoghurt.
I take it you don't like Pink berry froyo 😂
It's like finding a diamond in the rough. Plain 10% fat is the real winner. No sugars and all the fatty goodness. Not all fats are bad for you. You can use this for a plethora of dishes. https://m.primal.net/KQIz.jpg
I make my own yogurt using a sous vide stick heater and quart canning jars (with lid but not ring on top). This way I can use what ever dairy I want. (I use whole goat milk because of some food sensitivities). I get to pick the bacterial strains I want for gut health. I "cook" the yogurt for 36 hours instead of 4 hours. Since bacteria double over time, that means my yogurt has several orders of magnitude more live cultures than normal yogurt. I also add 2+ Tbs of prebiotic powder to feed the cultures during the long ferment. It makes great, thick (without thickener) yogurt that tastes great and is healthier. I used recipes out of the book "Super Gut" by William Davis, M.D. I have found that the first batch made with the dairy, probiotics, & prebiotics, tends to have a slightly off texture (curds and whey). When made with a couple tablespoons of the previous yogurt, it comes out thick and awesome. If you keep things sterile so you don't get contamination you can use the old yogurt indefinitely, I make 2 quarts at a time. When I eat it for breakfast in the morning, I add a tsp of prebiotic, some freeze dried pomegranate powder, and a few drops of vanilla stevia. It is great, low carb, and not overly sweet like grocery store yogurt.
Figure out some covert shipping and sell it for sats
It would be tricky. I store it in glass jars which break and you want to keep it in a good temperature range. Too hot or cold could kill the live cultures and being in warmth could cause culture growth which would build up pressure and could cause a jar to explode. I love the idea, but I already have way more responsibilities than I can handle at the moment.
when you buy nonfat by accident https://m.primal.net/KQKj.gif
Or lactose-free milk 😓
Sickening. I eat yoghurt for 2 reasons: 1) probiotics 2) fat They’ve removed 50% of the entire value proposition
Well, it is a good business model. People eat way more of the non fat ones.
