[–] [deleted] 3 points 4 points (+7|-3) ago 

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[–] toats 2 points 1 points (+3|-2) ago 

I heard of a guy brewing beer with yeast he gathered from his beard...

[–] [deleted] 1 points 3 points (+4|-1) ago 

[Deleted]

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[–] jambo [S] 3 points 0 points (+3|-3) ago 

Hahaha fuck off out of my sub with that shit. This from you and Crossley posting here?! Jesus

[–] [deleted] 3 points 0 points (+3|-3) ago 

[Deleted]

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[–] aileron_ron 1 points 2 points (+3|-1) ago 

I buy a gallon of milk just for yogurt and cream cheese, Bad news is wife loves my yogurt and cream cheese so much she shared with co-workers. Now I buy 4 gallons milk each week. A crock pot works great as a 110°fermenter .

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[–] jambo [S] 1 points 0 points (+1|-1) ago 

That's a great tip about using a slow cooker for the ferment step.

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[–] aileron_ron 0 points 2 points (+2|-0) ago 

Just pour gallon into crackpot set to low(100-110°) for 4-8 hours. For me I make 1 batch to use for making cream cheese.

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[–] RedViiper 1 points 1 points (+2|-1) ago 

Can this be dangerous if you mess it up? I am horrible at cooking things.

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[–] jambo [S] 2 points 0 points (+2|-2) ago 

Preparation: Most people like to sterilize their tools beforehand by boiling them for at least ten minutes. I tend to be on the lazy side though and I’ve had nothing but great results simply by thoroughly washing all my instruments in very hot water and letting them air dry (dish towels often contain bacteria). The only danger of not sterilizing is that other bacteria can overpower your starter and the yogurt doesn’t end up looking or tasting like yogurt.

from Here

I'm sure if it doesn't look or taste like yoghurt you would stop after the first taste.

[–] [deleted] 1 points 5 points (+6|-1) ago 

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[–] [deleted] 2 points 0 points (+2|-2) ago 

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[–] jambo [S] 2 points 1 points (+3|-2) ago 

Sterilize your containers, use a thermometer to get the right temps and refrigerate promptly once its done and there should be no problems.