Good morning. Time to make the cardamom yoghurt and cut my hair.
It's the last week for this generation of starter.
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Good morning. Time to make the cornbread and the yoghurt.
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Good morning. Time to make the yoghurt.
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Good morning. Time to male the yoghurt.
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Good morning. There will be no yoghurt made today.
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Good morning. Time to make the yoghurt and appreciate the enearlyfication of the sunrise.
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Good morning. Time to make the yoghurt.
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Good morning. No yoghurt-making this weekend, since buying a quart for new starter and making 2 quarts last weekend means the fridge can't take more yoghurt.
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OK, /now/ it's time to make the yoghurt.
Also the oatmeal.
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Good morning. Time to make the yoghurt.
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Good morning. Time to make the yoghurt.
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Good morning. Time to make the cardamom yoghurt.
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Good morning. New starter for the yoghurt, cornbread's made, already enjoyed my extra hour.
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Good morning. Time to make the yoghurt.
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Good morning. Time to make the yoghurt and cornbread.
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Good morning. Time to clean up after letting the yoghurt milk boil over a little.
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Good morning. Time to make the yoghurt with new starter.
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Good morning. Time to make the yoghurt.
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This week's yoghurt was way overcooked — tarter than a good glass of limeade.
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Good morning. Time to make the yoghurt.
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Good morning. Time to make the yoghurt.
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Good morning. Time to make the yoghurt.
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Good morning. Time to make the yoghurt.
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Note to self: The good (if old) powdered vanilla needs to get mixed into the milk for the yoghurt as it heats, not just in the jar before incubation.
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Good morning. Time to make the yoghurt and a cup of pu-erh.
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Good morning. Time to make the yoghurt.
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Is there any reliable measure of the live bacteria levels in various bands of yoghurt? I'm probably going to end up buying starter (which means online), but I would prefer to get actual yoghurt at a local store.
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Right, so using all of a small Chobani in 2 quarts and incubating for ~6h produced acceptable yoghurt. It's still bot great, so I'm going to get some more promising starter brand and freeze the excess.
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Welp, looks like I'll give SO's Chobani only one more try as my yoghurt starter before stopping with it. It seems like they have reduced the bacteria counts or something, because the same fermentation process as before doesn't fully produce edible yoghurt.
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Interestingly, the bay leaf added bupkes for flavor, but I think it helped the body, given the generation of the ferment.
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