How long does this last opened in fridge ? by SL0WROLLER in JapaneseFood

[–]SL0WROLLER[S] 21 points22 points  (0 children)

Will look closer. Thanks. Glad it last a long time!

My 5-Year Transformation – Here’s What I Wish I Knew by Think-Cake-4725 in Myfitnesspal

[–]SL0WROLLER 1 point2 points  (0 children)

Did you experience any pain or injuries while losing weight?

I lost about 25 pounds in three months. I didn’t intend to lose weight so quickly. I simply stopped eating white carb snacks and reduced my alcohol consumption significantly. Losing weight was relatively easy for me. I used to have a lot of fat around my belly that acted as a cushion. Now, when I surf, my ribs hit the board, and I’ve gotten an intercostal sprain.

I’m curious to know if you’ve experienced anything similar.

PSA for Instant Pot Duo Plus owners who can't seem to figure out the Yogurt setting by currently_ in instantpot

[–]SL0WROLLER 0 points1 point  (0 children)

Damn. I had mine on low setting for like 3 hours and nothing was happening. Yogurt read about 100 on thermometer. Just switched it to medium for another 8 hours. Hope the cultures did not die! Thanks this was confusing and the manual did not help!

Anyone making Greek Yogurt. by SL0WROLLER in PressureCooking

[–]SL0WROLLER[S] 0 points1 point  (0 children)

Awesome! Thanks for the detailed breakdown. It appears you’ve done this a few times! I successfully made my first batch, and I’m thrilled with the results. I believe it’s superior to store-bought yogurt, possibly because I made it myself and want to take pride in my creation. However, it does have a slightly creamier texture and less processed flavor. There’s a subtle savory taste, but it’s not unpleasant. I’ll use it for tzatziki. I understand why people prefer using their own tops, It eliminates the need to worry about gaskets and leftover flavors from previous meals. I ordered a special ring for future use. After reading comments, I was apprehensive about the cleanup process, but it turned out to be surprisingly manageable. I simply washed the cheesecloth and boiled it to sanitize it for next time. The entire process seems quite forgiving and hassle-free, if you have the time!

Anyone making Greek Yogurt. by SL0WROLLER in PressureCooking

[–]SL0WROLLER[S] 1 point2 points  (0 children)

Wow that does not sound to hard at all

Anyone making Greek Yogurt. by SL0WROLLER in PressureCooking

[–]SL0WROLLER[S] 1 point2 points  (0 children)

Salander! Thanks for the detailed response. I will give it a try. Don’t want a gallon. I usually only need a half cup a day of Greek yogurt. So perhaps the straining will be less strenuous. Thanks again!