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What have you eaten today? (Low carb forum)
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<blockquote data-quote="DCUKMod" data-source="post: 2098767" data-attributes="member: 345386"><p>Enjoy your photoshoot, [USER=468536]@DJC3[/USER] .</p><p></p><p>Today, our dinner was magnificent belly pork, which poor old MrB made whilst dodging in and out of the kitchen, watching The Open.</p><p></p><p>As part of my "reasoning" for a second IP was we would have muh more flexibility when considering some of the longer cook/ferment/brew dishes. I had never really got into doing yoghurt in the IP before, but thought I'd be a bit more serious about it this time around, with my preference for Greek Yoghurt.</p><p></p><p>Yesterday I did some with a hint of cocnut milk through it. I then made a second, plain batch, utilising tsome of he strained off whey as the starter. Utterly delicious.</p><p></p><p>Having strained it (to render it Greek), I had to stir some whey back in, following MrB's enquiry if we should eat it in slices!</p><p></p><p>[ATTACH=full]34432[/ATTACH] </p><p></p><p>That's after the extra whey has gone back in; stored in a saved Lidl tub.</p><p></p><p>MrB has now asked for homemade clotted cream, so I'll give that a whirl later in the week, when the double cream lake needs replenishing. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /> .</p><p></p><p>I'm on chef duty tomorrow, so, whilst I haven't decided what I'll cook yet, I'll be using both pots, if it's the last thing I do.</p></blockquote><p></p>
[QUOTE="DCUKMod, post: 2098767, member: 345386"] Enjoy your photoshoot, [USER=468536]@DJC3[/USER] . Today, our dinner was magnificent belly pork, which poor old MrB made whilst dodging in and out of the kitchen, watching The Open. As part of my "reasoning" for a second IP was we would have muh more flexibility when considering some of the longer cook/ferment/brew dishes. I had never really got into doing yoghurt in the IP before, but thought I'd be a bit more serious about it this time around, with my preference for Greek Yoghurt. Yesterday I did some with a hint of cocnut milk through it. I then made a second, plain batch, utilising tsome of he strained off whey as the starter. Utterly delicious. Having strained it (to render it Greek), I had to stir some whey back in, following MrB's enquiry if we should eat it in slices! [ATTACH=full]34432[/ATTACH] That's after the extra whey has gone back in; stored in a saved Lidl tub. MrB has now asked for homemade clotted cream, so I'll give that a whirl later in the week, when the double cream lake needs replenishing. :) . I'm on chef duty tomorrow, so, whilst I haven't decided what I'll cook yet, I'll be using both pots, if it's the last thing I do. [/QUOTE]
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