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re: The Gurt Mega Thread
Posted on 3/8/23 at 10:32 am to La Place Mike
Posted on 3/8/23 at 10:32 am to La Place Mike
quote:
I can cut the recipe down to fit my pot. The question I have is my pot has a yogurt setting but the cook time is a lot less than 32 hours. Is your cook time based on amount?
No. It’s gotta be 36 hours or more for the bugs to take hold
Mine only runs for 24 hours so I start a new cycle when it gets close. Make sure you don’t open the pot before it’s done
And it’s not gonna be nice thick gurt til the second batch
1
Posted on 3/8/23 at 10:33 am to TheRange
quote:
What has gurt helped you with? weight loss?
It definitely suppresses appetite big time
It might do wrinkles and I feel like I recover from working out really quick
Powerman said it fixed his receding hairline
Posted on 3/8/23 at 6:48 pm to el Gaucho
quote:
el Gaucho
Thanks!
Posted on 3/13/23 at 1:30 pm to el Gaucho
so is this the recipe to make raw milk?
Posted on 3/13/23 at 4:57 pm to Pezzo
It makes gurt bruh
Posted on 3/21/23 at 9:03 am to el Gaucho
My first batch came out the sous vide last night and I ate it this morning…
It’s one of those tastes that sort of grows on you as you eat it.
Hopefully I’ll see some of the benefits mentioned by others. I’ll report back with results.
It’s one of those tastes that sort of grows on you as you eat it.
Hopefully I’ll see some of the benefits mentioned by others. I’ll report back with results.
Posted on 3/21/23 at 9:38 am to BillyGibbons
Post hairline baw
Posted on 3/22/23 at 10:53 am to el Gaucho
quote:
Post hairline baw
This post was edited on 3/22/23 at 10:56 am
Posted on 3/27/23 at 1:14 pm to BillyGibbons
Did a batch as well. Not sure if it came out right. Like a soft cream cheese - which I think is right,but the taste, not super sour. Also a little cheese-like more than tart or sour.
Anyone have any pointers? Did the exact method, but I did boil the milk first.
Anyone have any pointers? Did the exact method, but I did boil the milk first.
Posted on 3/27/23 at 2:23 pm to Freauxzen
The first batch comes out soft but save a few cups of gurt for the next batch and add 5 pills and the second batch will be a much thicker consistency
ETA: as far as how long this stuff lasts, a gallon batch of gurt lasts me a month and a half or so in the fridge
Idk how long it takes to actually go bad
ETA: as far as how long this stuff lasts, a gallon batch of gurt lasts me a month and a half or so in the fridge
Idk how long it takes to actually go bad
This post was edited on 3/27/23 at 3:03 pm
Posted on 3/27/23 at 4:38 pm to el Gaucho
What is it supposed to taste like? It didn't taste bad, ha, but I would call it good either.
Didn't taste like a plain Greek yogurt.
Didn't taste like a plain Greek yogurt.
Posted on 3/27/23 at 4:45 pm to Freauxzen
idk i guess like sour cream sort of
Posted on 3/27/23 at 6:40 pm to el Gaucho
quote:
idk i guess like sour cream sort of
Wasn't there, but again wasn't bad. Had more cheese flavor, less sour.
Posted on 5/7/23 at 2:59 pm to Freauxzen
I have everything to make it but not a yogurt button. Can I just set a temperature? And what is it?
Or how to sous vide? Just put in bag at 101 and go 40 hours?
I’ll sous vide. 40 hours at 101.
Using the cream and half and half of pasteurized do I still need to boil first?
Or how to sous vide? Just put in bag at 101 and go 40 hours?
I’ll sous vide. 40 hours at 101.
Using the cream and half and half of pasteurized do I still need to boil first?
This post was edited on 5/8/23 at 9:09 am
Posted on 5/8/23 at 9:17 am to Martini
I googled and it says the instapot yogurt setting keeps it around 110 and it’s gotta be anaerobic I think so that should probably work
ETA: I never boil first
ETA: I never boil first
This post was edited on 5/8/23 at 9:18 am
Posted on 5/8/23 at 9:36 am to el Gaucho
Got it. Thanks.
Posted on 5/8/23 at 2:22 pm to Martini
I usually do 36 hours but I don’t think an extra 4 will hurt anything
Posted on 5/8/23 at 6:38 pm to el Gaucho
What has been everyone's results from eating the homemade yogurt? Anyone regrow hair, smooth out their wrinkles, or abs poppping? I'm only wasting my time making it if I get some good feedback on it.
Posted on 5/8/23 at 8:15 pm to tenderfoot tigah
Also interested in some feedback on how y'all feel consuming this "gurt".
For about a year I've been sticking to a habit of daily psyllium fiber (I do the whole psyllium fiber, not powder, not capsules, not gummies, just spoonfuls of whole psyllium fiber in water) and kefir, which is just like yogurt except its drinkable cuz it's more watery. Sounds like the first batch of gurt is very kefir-like. Anyway, that's my two part supplementation program to do most of the things that this "gurt" allegedly provides. I can always use something that suppresses appetite though, so I'm curious how y'all feel about it that eat this everyday.
For about a year I've been sticking to a habit of daily psyllium fiber (I do the whole psyllium fiber, not powder, not capsules, not gummies, just spoonfuls of whole psyllium fiber in water) and kefir, which is just like yogurt except its drinkable cuz it's more watery. Sounds like the first batch of gurt is very kefir-like. Anyway, that's my two part supplementation program to do most of the things that this "gurt" allegedly provides. I can always use something that suppresses appetite though, so I'm curious how y'all feel about it that eat this everyday.
Posted on 5/15/23 at 6:17 pm to el Gaucho
I made the gurt. Half gallon half and half, half gallon heavy cream, 10 probiotic and a 2 tablespoon of inulin.
Sous vide 40 hours at 109 degrees. It came out well but I don’t know what I was thinking and I dumped all the whey through the colander so I got a nice big thick batch of cheese.
I added about a cup and a half of half and half and put it in the stand mixer with the whisk and softened it up. Not sure if that changes the probiotic’s but it is smooth. I saved 2 cups of the drained gurt without the half and half to use on the next batch.
I’ll keep the whey and add it as needed to the stand mixer to get the consistency needed.
But either way-the sous vide worked well and the temperature and time seemed fine. I believe going that long gives it a bit of a funkiness-like an aged wine or cheese. Good stuff.
Sous vide 40 hours at 109 degrees. It came out well but I don’t know what I was thinking and I dumped all the whey through the colander so I got a nice big thick batch of cheese.
I added about a cup and a half of half and half and put it in the stand mixer with the whisk and softened it up. Not sure if that changes the probiotic’s but it is smooth. I saved 2 cups of the drained gurt without the half and half to use on the next batch.
I’ll keep the whey and add it as needed to the stand mixer to get the consistency needed.
But either way-the sous vide worked well and the temperature and time seemed fine. I believe going that long gives it a bit of a funkiness-like an aged wine or cheese. Good stuff.
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