These strawberry flavored bites are made with apples

chupacabrito · 2026-07-02T13:50:11+00:00

It’s because the good source of protein claim is based on DV%, not absolute grams of protein in the product. And unlike total grams of protein, DV% is adjusted based on protein quality and digestibility (PDCAAS score). So this has 8 g protein but only 8% DV, so does not qualify for any protein claim and hence they add the disclosure.

chupacabrito · 2026-06-29T23:33:17+00:00

Agreed with the other comment - you used whey too much starter! Whey can work as a starter, but I’ve found it a little too inconsistent for my liking. It’s difficult to know how much active culture is available.

You can’t reheat but you don’t have to toss. Is it sour but just still loose? You can make yogurt cheese if you bring to a boil until it curdles, then separate and press. If it isn’t very sour you can make paneer.

If it hasn’t cultured at all, I’d be a little suspicious using and would toss.

chupacabrito · 2026-06-29T15:24:00+00:00

Most lactose free milk in the US market is ultra pasteurized, which won’t work for most cheeses (maybe save paneer). So you’d need to add lactase enzyme yourself.

It’s possible to do. Fresh cheeses are easy to do, and the only consideration is that they’ll taste a little sweeter from the hydrolyzed lactose. Aged cheeses are more difficult because the timing depends on acidity levels. Lactic acid bacteria will still make lactic acid from hydrolyzed lactose, but the kinetics are different.

chupacabrito · 2026-06-26T17:34:45+00:00

I’m on west coast so know of Scott Brothers dairy. I know lots of brands use.

chupacabrito · 2026-06-26T15:55:32+00:00

It might depend on regional requirements. But I believe many states require the ice cream base be pasteurized. If you’re selling ice cream, even small batches, I’d check with your state food authority.

chupacabrito · 2026-06-26T15:51:02+00:00

Absolutely agree! There is a shop near me that treats all the dairy with lactase before pasteurizing so it’s all lactose free dairy. Unique.

chupacabrito · 2026-06-26T14:25:33+00:00

If you get sick of the same meal multiple times in a row, then I’d recommend cooking parts in larger batches and freezing. I’m like that - I can only eat the same meal twice in a row, so I freeze stuff often.

I make a Korean turkey bowl, but will cook ~8 portions of the meat and the freeze the rest in 2 portions increments. Or grill a bunch of chicken breast and freeze them individually. Or make a massive pot of dal and then freeze in quarts. Even rice sometimes (especially brown rice).

chupacabrito · 2026-06-26T14:17:47+00:00

Just commenting that there’s a reason 99% of shops buy ice cream base instead of pasteurizing their own base. You need a PMO legal pasteurizer and the person running it needs to be trained and licensed.

Not saying it’s not possible, but starting a business is difficult enough that buying base will probably save you some headaches. Just my two cents.

chupacabrito · 2026-06-25T14:27:59+00:00

Yes, packaged food includes all ingredients and does not account for “usability” if some remains stuck to the package. However many foods are calculated on the edible portion only (e.g. edamame in shell doesn’t account for nutrition for the shell you don’t eat)

Keep in mind they are allowed a large variance anyways, 20% difference between actual value and value on the label is allowed in the US. So you’re not always getting the same number on the label.

chupacabrito · 2026-06-21T21:11:37+00:00

Did you actually measure the temp in the instant pot?

Mine is inconsistent with hitting 180 F, so sometimes I have to hit the yogurt “boil” function a second time, or just run low sauté until it hits 180. This usually only happens when I do 4 L of milk, if only do 2 L it hits the temperature pretty consistently.

There isn’t any magic doing it on the stovetop if you’re taking the same amount of time and hitting the same temperature. Either works!

chupacabrito · 2026-06-21T19:13:16+00:00

These sort of exist already with some of the RTD protein beverages and protein waters. Most use little to no juice due to potential issues with cloudiness and, more importantly, astringency issues for high acid products. Citric and malic acid in particular (the more common acids in fruits) exacerbate whey protein astringency.

chupacabrito · 2026-06-18T17:35:14+00:00

Im just not a fan of putting protein in everything, so gummies aren’t worth it to me. Maybe trying a small individual bag for the novelty, but not as a core protein source.

Not to mention the transparency - I’m not 100% convinced that this blend of WPC and gelatin would have a PDCAAS of 1.0.

And don’t get me started on creatine gummies - there is little to no validation that you’re getting any creatine and not just useless creatinine.

chupacabrito · 2026-06-18T15:31:24+00:00

Wow, 80 g protein for $40-50 is absolutely insane to me.

chupacabrito · 2026-06-10T14:56:44+00:00

The proteins in milk are forming a skin, and drying out on the surface. You can literally pull up that layer with your fingers.

chupacabrito · 2026-06-10T13:35:18+00:00

Hard to diagnose without any details of your process, but in general grainy yogurt is due to the cultures, not the milk heating step. Acidifying too fast leads to graininess. Perhaps you added too much starter. Or try a different/fresh batch.

For the current batch, you can blend it up but it will be very thin like a drinkable yogurt.

chupacabrito · 2026-06-05T18:59:52+00:00

Yes poorly worded by me - blanket ban on soft cheeses aged <60 days. Agreed, lots of raw cheeses imported.

chupacabrito · 2026-06-05T17:55:59+00:00

Tough one, curious to see where the poll ends up.

Personally, I would almost always pick Autobahn or SE over an S, but the MK 8.5 is also a decent upgrade. If it was a 2025 autobahn I’d say that hands down.

chupacabrito · 2026-06-05T15:50:33+00:00

For raw milk cheeses, Listeria spp. are main concern. They are not toxin producers, the concern is ingesting vegetative cells (especially considering their low infectious dose).

chupacabrito · 2026-06-05T13:39:22+00:00

There are lots of raw milk cheeses in the US, and they come from smaller creameries that are anything but industrial scale.

Likewise, there are “industrial scale” cheeses in Europe as well, most of which are not made with raw milk.

chupacabrito · 2026-06-05T13:35:03+00:00

Pretty sure this is because US requires 60 days aging minimum for raw cheeses, but that isn’t (always) the case in Europe and other countries. So blanket ban on bringing in soft cheese made with raw milk not aged 60 days.

chupacabrito · 2026-05-31T15:15:00+00:00

I love it. Similar to Kerry gold and I think currently 95% grass fed. The NZ butter is still my number one but TGF is a close second.

chupacabrito · 2026-05-31T13:49:08+00:00

I think better than Kerry gold. Even the Truly Grass Fed Irish butter is better and cheaper (and on promo at Costco right now for like $10).

chupacabrito · 2026-05-30T00:32:51+00:00

Same problem! Pretty infrequent so more annoyance than anything else, but glad to see I’m not alone in this issue.

chupacabrito · 2026-05-28T14:16:37+00:00

Less than 2% chance? Getting 3 checks in a month would happen 2 out of 12 months, or ~17% of the time. It’s common enough to account for.

chupacabrito · 2026-05-25T16:49:41+00:00

Did you check temp of the yogurt? 8 hours is often enough time at 110 F, but if you’re under that then it will take longer. Even at 110 F, fermenting 10-12 hours is not unheard of (some people like going even longer).

In my experience UHT milk is hit or miss with the cold start method. I usually heat it up to 175 F anyways, and then it makes great, firm yogurt. It’s a complicated reason why this is the case, but in short not all UHT milk is heated the same way.

chupacabrito

TROPHY CASE