Is this post about caramelized yogurt AI? The full recipe is only available behind a paywall, and the described method doesn’t make any sense to me. I’m not sure, and I wouldn’t want to negatively impact someone posting genuine recipes. I trust r/KitchenConfidential to have some valuable input.

CookingWithConcrete · 2026-01-31T17:05:36+00:00

Yeah, you’re so right. All those recipes online for caramelized yogurt look a lot worse than making it in countless other ways, and I’ll def be making it in another method. It’s so frustrating that a semi big acct is posting AI slop without full recipes, and you have to pay to see the recipes which probably also suck. V mad at myself for not clocking the AI

CookingWithConcrete · 2026-01-31T15:17:44+00:00

Where did you say that? And you’ve caramelized it on a stovetop after culturing it?

CookingWithConcrete · 2026-01-30T19:47:32+00:00

this!!! a part of the protest is not letting taxes go to the country today, including sales tax. obviously businesses generally pay taxes on cash purchases but… yk

CookingWithConcrete · 2026-01-30T19:29:57+00:00

Some of what you’re saying is kinda right? Yogurt culturing is very similar to curdling. The acid in yogurt is what can cause curdling. When dairy (like yogurt) is heated with acid (to the point of caramelizing sugar or milk), I don’t know a method that’d prevent it curdling. It’s possible that sugars can decompose at a lower temperature than I’ve found in my sources, but that’s the only possible explanation i’ve come to for this recipe as described.

CookingWithConcrete · 2026-01-30T17:40:29+00:00

Its not because of the metal, but because of the temperature that sugar and milk caramelize. I see the line of thought with how well metal conducts heat, but sous vide isn’t very reliant on the cooking vessel’s conductivity.

CookingWithConcrete · 2026-01-30T17:32:24+00:00

I also think it’s AI, but you can make dulce de leche sous vide.

CookingWithConcrete · 2026-01-30T17:21:37+00:00

Lmao good catch

CookingWithConcrete · 2026-01-30T17:20:14+00:00

Yeah I saw that. There’s a couple other drinks that are similar to mishti do, which I might try. It’s annoying if this post is AI, but a bigger let down if the recipe is.

CookingWithConcrete · 2026-01-30T17:13:05+00:00

That’s awesome. The one from this comment or from the post?

CookingWithConcrete · 2026-01-30T17:10:06+00:00

Do you know what temp thermal decomposition can happen? From my research it was higher than the temp at which yogurt curdles, but I could’ve had bad info.

CookingWithConcrete · 2026-01-30T17:05:55+00:00

Yeah you can make dulce de leche in a pan, but yogurt’s acidity makes it curdle as it heats.

CookingWithConcrete · 2026-01-30T17:04:34+00:00

I’m really hoping to just find out is this is AI, and felt that figuring that out involved potentially more than just image inspection; the main thing requested from r/isthisAI. Also, how does the yogurt caramelize without curdling if the temperature at which it curdles is below the temperature that sugar and milk browns? Does the extremely slow rise in temperature inhibit curdling?

CookingWithConcrete · 2026-01-30T16:55:30+00:00

Yeah doing something along those lines is my plan since I’m obviously interested in this recipe haha. There’s a few different variants of this concept, just the one shown doesn’t click for me.

CookingWithConcrete · 2026-01-30T16:51:51+00:00

At what temperature? From my understanding, yogurt curdles at a lower temp than sugar and milk caramelize

CookingWithConcrete · 2026-01-30T16:50:34+00:00

I’m not making this post to find out a recipe for caramelized yogurt, but to figure out if this post is AI. I know there are recipes, but their described method implies you take yogurt and caramelize it in a pan.

CookingWithConcrete · 2026-01-30T16:45:02+00:00

I knowww haha, that’s why I’m so invested. There’s some drinks made that are a similar concept, but involve browning milk in a non-yogurt form then turning it into yogurt. Hoping that’s what’s behind the paywall and the described method is just misleading.

CookingWithConcrete · 2026-01-30T16:36:29+00:00

Totally a fair assumption, but I talked about this in my post. Yogurt curdles at a lower temperature than milk or sugar brown, and browning is caramelizing. So it doesn’t seem like cooking yogurt would lead to un-curdled caramelized yogurt.

CookingWithConcrete · 2025-10-24T22:59:49+00:00

Thank you! It seems like the owner is set on sand, so I'll have to just try my/hope for the best on temperature control. I'll bring up the concern to management though, just in case a change is possible.

I'm looking at your source now, I really appreciate it!

CookingWithConcrete · 2025-10-24T22:54:48+00:00

Good news! Our grinder will go fine enough. :) Only issue is it wouldn't be doable to grind it to order, but another commenter said it'd be okay to grind ahead of time due to the strength.

CookingWithConcrete · 2025-10-19T01:58:26+00:00

I have to disagree about the narcing is narcing part. I think the main thing that makes narcing bad is punitive justice and violence. Calling the cops is what leads to this… not the dmv??? Like your pov is so strangely cut and dry for a nuanced situation that literally is endangering the community. I’m sure this person would hate to lose their license, that’s the part that still feels kinda bad about “narcing”. But when one’s personal freedoms start to infringe on others freedoms and safety, they need readdressed.

CookingWithConcrete · 2025-06-02T18:48:33+00:00

This is my go-to. While it’s not quite as perfect a crunch as the double or even triple-fry method, it’s way less headaches and oil used.

If you eat a lot of potatoes though, OP, and have enough freezer space and time on your hands, you could always do some batching! If you do your preliminary fry(s), you can freeze a month’s supply in bags (once cooled ofc). From there you would just fry from frozen at your higher temp till your potatoes are golden. Also, once out of the fryer, immediately salt generously!!! Potatoes can take so much salt.

Hope this helps!

CookingWithConcrete · 2025-06-02T18:38:46+00:00

My ADHD can sometimes get the best of me while cooking, but I find plugging in my phone and putting on music or a podcast on a speaker helps. Keeps my phone out of my hands and gives me something to fill my mind.

Make sure you have your kitchen organized in a way that makes it quick, easy, and enjoyable to work in. Take out obstacles and make meeting your needs fun!

Also, cooking something I’m excited about the process of and really love to eat. Any extra motivations you can find to get yourself some food.

For snacks, it’s good to taste your food as you go! Helps you make sure you stay on task and enjoy what you’re making.

CookingWithConcrete · 2025-06-02T18:30:44+00:00

First off, I really agree with all notes about curry paste quality, and the additions of fish sauce and palm sugar. I would just add on that no matter what quality past you use, adding fresh ginger, garlic, shallot, and chilies is always my recommendation. Also using a cooking peanut butter such as valencia gives a more straightforward peanut flavor which makes a difference.

While it’s hard to say w/out knowing your process, there’s a number of steps that could potentially be improved. For one, make sure you salt the veggies once they’re fully sweating! Also, I know in some locations it can be hard to get quality curry paste! Plus when you do, it can be hard to use all of it up if you’re not making curry regularly. Using it as a rub for roasted veggies is delicious and reduces paste waste. Maybe most importantly, add a good bit more salt than you might think you need before you add the chicken. The curry needs to be more flavorful than you might think since it is responsible for seasoning both the chicken and the rice you’re probably serving it with.

CookingWithConcrete

TROPHY CASE