Carrot cake and yogurt

[bill_schubert]

First, the yogurt.  I love yogurt and have eaten it since my theatre days.  The varieties are now endless in the store but also more than a little pricey.  I happened to look on the Brisker site for some reason one day.  We have one and I was just doing an Internet Wander when I ran across the idea that you can use it to keep yogurt at just the right temp for the culture to grow.  So I now buy one Greek Yogurt cup and use it for half a dozen batches of just what I want.  For the price of a quart of milk I get six or so servings of yogurt.  Less than half the price and I can make just the kind I like.  I'm working on half a gallon right now that will yield enough yogurt with just the right fat and consistency to last for a couple of weeks.  

While at the store getting the milk I had a yen for carrot cake that they frequently have made and cut up in squares.  They did not have it.  So I bought a carrot and will make a six inch bundt pan carrot cake here while my milk is cooling.  

It is nice to be able to easilly do it myself when I can't find what I want at the store.  

Comments

[seattlejo]

We do yogurt with fairlife in the instantpot. No need to even do the warm up and cool down cycle. Just stir in the old yogurt into fresh milk and set it to go.

[bill_schubert]

Yeah, I think that might cost a bit more and I like the process of heating and cooling. Like making bread, I feel like I'm accomplishing something special.

[taz_39]

AAh jealous of the yogurt! We don't have equipment to make it plus Jameson doesn't eat it like I do. Sounds awesome though.

[bill_schubert]

There's a big discussion group on Reddit that has a lot of people who don't have equipment and figure out different ways of keeping the milk warm enough. It is amazing. I was thrilled to find out a brisker was the perfect temp.