Any Home Bakers Here?

[Sally PB]

I tried it. It’s set already, and is a success! Definitely worth making again.

Recipe??

Chocolate. Pudding.

 

[Sally PB]

I made yogurt overnight in my Instant Pot, and then drained it the next morning. Because mornings have a lot going on, it drained for quite awhile.

Oh, my. Thick. Creamy. Delicious.

I have given up on saving some for the next batch. When I do this, each successive batch is thinner, until by about the 3rd or 4th, it doesn't set worth a hoot. This has happened with a purchased (dry) culture and with starting with store-bought yogurt. Does anyone know why this might be the case? I save about a cup, same as the amount I would buy at the store.

I figure I can buy a cup of yogurt each time along with the gallon of 1% milk to ensure that I get a good batch of yogurt.

 

[fldiver97]

Hmmm…. I usually get ‘good’ yogurt out of a started culture (from dry purchased culture) for a long time. I use a single serving glass jar yogurt maker ( holds 6 jars) and use one jar to make a new batch. I tend to leave it in the yogurt maker for the longer setting

 

[BullChick]

I made yogurt overnight in my Instant Pot, and then drained it the next morning. Because mornings have a lot going on, it drained for quite awhile.

Oh, my. Thick. Creamy. Delicious.

I have given up on saving some for the next batch. When I do this, each successive batch is thinner, until by about the 3rd or 4th, it doesn't set worth a hoot. This has happened with a purchased (dry) culture and with starting with store-bought yogurt. Does anyone know why this might be the case? I save about a cup, same as the amount I would buy at the store.

I figure I can buy a cup of yogurt each time along with the gallon of 1% milk to ensure that I get a good batch of yogurt.

I always had this problem too.

 

[BullChick]

Recipe??

Chocolate. Pudding.

I used milk, but will try water too. I used an immersion blender.
ingredients:

• 2 cups cold water (or dairy free milk)
• 2/3 cup chia seeds
• 1/2 cup cocoa powder
• 1/3 cup pure maple syrup (or raw honey)
• 1 tsp pure vanilla extract
• 1/2 tsp Himalayan pink salt

instructions:

1. add all of the ingredients to a high speed blender and blend until smooth and creamy. scrape down the sides of the blender as needed.
2. place the blended chia seed pudding in the fridge and chill for several hours, or overnight.
3. once chilled, serve and enjoy! store leftovers in the fridge for about 5 days.

 

[pennyJo1960]

I used milk, but will try water too. I used an immersion blender.
ingredients:

• 2 cups cold water (or dairy free milk)
• 2/3 cup chia seeds
• 1/2 cup cocoa powder
• 1/3 cup pure maple syrup (or raw honey)
• 1 tsp pure vanilla extract
• 1/2 tsp Himalayan pink salt

instructions:

1. add all of the ingredients to a high speed blender and blend until smooth and creamy. scrape down the sides of the blender as needed.
2. place the blended chia seed pudding in the fridge and chill for several hours, or overnight.
3. once chilled, serve and enjoy! store leftovers in the fridge for about 5 days.

Chia seeds ? what if I have none !

 

[cavemanrich]

Chia seeds ? what if I have none !

It appears the chia seeds are the thickening agent.
You can experiment, and use a package of instant pudding.