It's easier to just cook.
@elsa It is!
I’m thinking I should start making ice cream. My husband likes it and now I don’t eat it because of all the shit in it and I have no idea what brands are just normal. It’s not even called “ice cream” because I assume it cannot be legally called that.
I do what I can 😕
I was thinking about how fortunate I am to have the time to make all kinds of food. I think maybe even if money was tight, I could still do really well, probably the same because I do have the time. It sometimes feels like a luxury, oh look at her kooky new hobby 🤪.
Someone stated they had a bag of Taylor Farms broccoli in their fridge... it showed no signs of aging until nearly a month had passed. That's some really good broccoli, right? It seems that way. I grow my own broccoli. It begins to get limp, pretty quickly. Three days?
Frito Lay used to have three week code dates in their products. If it didn't sell, twenty-one days post it's production date, we pulled it from the shelf, cut the bags open and tossed the product in the trash. All the sudden, the shelf life doubled, then tripled...it's probably six months at this point.
At first, I thought they were lowering standards. Founder, Herman Lay, died. Point being, he'd have not done something like this. Fast forward to now, I don't think today's products are the same as they were.
@elsa I agree.
I wish I could find old labels from food. As in, original labels. But searches only show current. Of course I also may not know where else to look.
@allie120 there are lots of vids on this... showing products, then and now and also comparing products here (like Cheerios) to the European versions. Ours are trash, of course.
When I was growing up my mother used to bake every dessert. We rarely ever had store bought. Ahe also used to use Crisco for pie crusts and cookies. This stuff is known to be horrid but at the time I think it was supposed to be better than lard and butter. Somewhere I have little recipe pamplets from Crisco from back in the 40’s, 50’s.
You’d think we’d all be dead by now. But maybe it’s the totality of lifestyles and food then vs now. (I’m talking my lifetime of 60’s-80’s.)
@allie120 that ad guy I'm reading is responsible for this. He also launched canned pork and beans and explains exactly how he sold them to women.
@bar-in-the-sky I have the yógourmet and have made two batches in my instapot. The taste is wonderful but it’s not as thick as I would like. Even after straining for 24 hours it’s not as thick as sour cream. I am not using little pot, I am just using the liquid in the pot then poring into glass jars. I’m using a local dairy milk and it is pasteurized and homogenized. Any ideas to get a thicker result? I’ve tried 6 hours and 13 hours with the same result.
@myrna You could try straining it twice. Is your cheesecloth tightly woven or loose with large holes in it? I've found two completely different products both called "cheesecloth" - I much prefer the tighter stuff in most cases when I need cheesecloth.
I don’t strain my yogurt- the whey is good for you to eat- I also do not mix the yogurt once it is set- I merely scoop out what I am eating at a time. The whey will sit at the top and the yogurt will stay firm together. If you stir the yogurt once it is done, it will look liquidated. My husband mixed the yogurt in the bowl once and I noticed the consistency changed - don’t stir the yogurt!
@bar-in-the-sky hmmm. So I will try by having the product in the finished jar when I process it, not just in the insert of the instant pot. I’ve been giving the whey to my dog as I limit carbs. When you say ‘when it is set’ do you mean consistency at the end of the heating period or after you have it chilled in the refrigerated? Mine has been like a gravy even after chilling which is why I strain it.
any further thoughts before I go for round three? And thanks!