Ask Lemmy
A Fediverse community for open-ended, thought provoking questions
Rules: (interactive)
1) Be nice and; have fun
Doxxing, trolling, sealioning, racism, and toxicity are not welcomed in AskLemmy. Remember what your mother said: if you can't say something nice, don't say anything at all. In addition, the site-wide Lemmy.world terms of service also apply here. Please familiarize yourself with them
2) All posts must end with a '?'
This is sort of like Jeopardy. Please phrase all post titles in the form of a proper question ending with ?
3) No spam
Please do not flood the community with nonsense. Actual suspected spammers will be banned on site. No astroturfing.
4) NSFW is okay, within reason
Just remember to tag posts with either a content warning or a [NSFW] tag. Overtly sexual posts are not allowed, please direct them to either [email protected] or [email protected].
NSFW comments should be restricted to posts tagged [NSFW].
5) This is not a support community.
It is not a place for 'how do I?', type questions.
If you have any questions regarding the site itself or would like to report a community, please direct them to Lemmy.world Support or email [email protected]. For other questions check our partnered communities list, or use the search function.
6) No US Politics.
Please don't post about current US Politics. If you need to do this, try [email protected] or [email protected]
Reminder: The terms of service apply here too.
Partnered Communities:
Logo design credit goes to: tubbadu
view the rest of the comments
yup plain whole yogurt is so versatile! You can always add jam or honey for a sweet tooth. Plain is also great with curries. A good yogurt has no thickeners like corn starch (eew!) or added sugar.
Yeah! I like making my own at home so I can have the exact flavor and texture I like
Awesome! This is next on my skills to learn list. Can you suggest some resources for starting out?
Sure! My best tip is this: use store bought yoghurt as "seed" to make it the first time. Less hassle and there is no difference. Also, if you like Labné like me, freeze your yoghurt until rock hard, thaw at room temp using a cheese cloth to strain the liquid and form balls with the resulting paste. It is my favorite treat with olive oil and oregano.