New York Times food article (Read 4530 times)

I'm talking on a purely BB standpoint. I have a protein shake after everyworkout and the Isolate is going to have more "pure" protein in it then the protein blend. Now as far as every day eating I'm all into whole foods. BTW I consider the Protein shake a supplement. I'm a big fan of turkey, chicken fish (not much of a red meat fan)and all the fresh veggies and fruit one can eat in a day. Oh Asparagus is my ABSOLUTE most favorite veggie ( other than sweet potato) Oh and thanks I made them myself

Reading this thread years ago planted the seed in my mind that, one day, I'd try making yogurt.  Seeing an $8 price tag on a quart of greek yogurt last week was the final straw.

I used 2% milk, a regular pot, a meat thermometer, some canning jars, a little Fage nonfat Greek yogurt, and a warmed-up oven. Worked great.

Damn, why didn't I start this years ago?

Thanks, Trent.

Even easier than the oven is putting the containers of yogurt into a cooler, then putting a heating pad on low heat over the containers and shutting the lid overnight.  I haven't made yogurt in a while, but it was super easy and the homemade results were amazing.  I still need to try it in the Instantpot we've had since Christmas.

I dunno. Putting jars in a warm oven is about as simple and fool proof as I can imagine, and I can use any kind of jar or vessel I want. Those other methods are more complex and/or mean I have to use specific containers.

I switched from yogurt making to kefir. Even simpler then yogurt making - just put the kefir grains in the milk (I use fresh whole milk directly from the farm) and ta-da, a day and a half later you have kefir.