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  • Peter Kotrčkapeterk
    Jun 12, 2026, 4:47 PM

    🇳🇱 Oké, mijn planten-shoptrip was helaas geen succes vanwege de aanhoudende regen. 🌧️ Maar goed, de badkamer is dan weer spic en span – zo schoon dat ik wel uit het toilet zou kunnen drinken! (Niet dat ik dat van plan ben, maar het zou kunnen. 😂)
    Verder ga ik experimenteren met het lacto-fermenteren van een bos bosuitjes, helemaal geïnspireerd door een vriend hier op Mastodon! 🧅 Als deze testbatch goed verloopt, maak ik binnenkort misschien wel een grotere pot met augurken, of zelfs andere groenten. Je moet je yoghurtmaker toch optimaal benutten, nietwaar? 😉🥒
    Hoe was jullie vrijdag? ✨

    🇬🇧 OK, so my plant shopping trip wasn't a success because of the non-stop rain. But on the bright side, my bathroom is spotless - so clean I could drink from the toilet! (Not that I plan to, but I could.)
    Also, I'm going to try lacto-fermenting a bunch of spring onions, inspired by a friend here on Mastodon! If this test batch goes well, I might do a larger batch of pickles . or maybe even other vegetables, in a bigger jar. After all, we have to put the yogurt maker to its full potential, you know! 😉
    How was your Friday?

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  • Peter Kotrčkapeterk
    Jun 12, 2026, 4:58 PM

    @MadeliefEnLeed Well, if that will work, I can actually buy pickles from the market in Spreewald and make my own 🙂 In about a month, or maybe even earlier, it'll be a season for fresh pickles in that area, with open markets and festivals.

    A yogurt maker is basically a small device that heats up the container with milk + yogurt to approx 40 degrees for a few hours. That way you make your own yogurt at home. You don't need it, you can do that in the oven (switched to the "light only", that is often a program where it only keeps the temperature for a meal at approx. 40 degrees), but this is more stable and uses less electricity. Mine is for a 1 liter container, I need a liter of milk, I heat it in the microwave oven for 3 minutes, then check the temperature, add a spoon of yogurt, close the lid and then ferment in the yogurt maker for 8-12 hours (overnight, for example). Then I let it sit on the kitchen table for 1-2 hours and then to the fridge.

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  • Madelief en Leed 🏳️‍🌈MadeliefEnLeed@troet.cafe
    Jun 12, 2026, 5:04 PM

    @peterk
    Okay, interesting. I didn't know that such things exist. But I noticed in CZ these home made stuff is way more common than here.
    Our friend bought us every year home made jam from a farm near by. O the best jam I've ever tasted. They used old yoghurt glasses. So they did not do it professional.

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  • Peter Kotrčkapeterk
    Jun 12, 2026, 5:18 PM

    @MadeliefEnLeed this one is mine. I don't even use the original container anymore because these 1 liter buckets from the store bought yogurt are better and they fit inside.

    Image attached toot
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  • Peter Kotrčkapeterk
    Jun 12, 2026, 5:27 PM

    @MadeliefEnLeed well, it's not fun, it's boring.. and very simple 🙂 heat the milk, add yogurt (your previous own one or store bought), close, put into the yogurt maker and do something else while it's doing its thing 🙂

    From a small container of a store bought yogurt, I can make 5-6 liters of my own yogurt. So basically it's a price of a milk + 1/6 of the cheap yogurt + electricity. I would say, a liter of a nice, pretty low fat yogurt is about 1 € when I'm in luck for the discounted milk.

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  • Peter Kotrčkapeterk
    Jun 12, 2026, 5:29 PM

    @MadeliefEnLeed And mainly because I know I will like the result. I can leave it as it is or strain it to make a very thick and creamy yogurt (greek style).

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  • Peter Kotrčkapeterk
    Jun 12, 2026, 5:32 PM

    @MadeliefEnLeed You add the flavour later and mix it in. I usually eat it with chopped fruit (an apple, banana or pear) but you can mix some jam or a sirup.

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  • Peter Kotrčkapeterk
    Jun 12, 2026, 5:36 PM

    @MadeliefEnLeed no no no.. you always start with the plain yogurt and make it flavoured on your own. You probably could use the flavoured yogurt to make your own plain one, but it would be still just plain because the flavour itself will not multiply, just the yogurt. And the flavour can contain something that will slow down or stop the fermentation so I would not use it at all.

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  • Peter Kotrčkapeterk
    Jun 12, 2026, 5:41 PM

    @MadeliefEnLeed when I think about this, it might not stop the fermentation itself but the general recommendation is to leave the yogurt away from fruit sources when you store it in the fridge (or use the air sealed container, of course) - so there's probably something in the fruit that is not the best for the longevity of the store yogurt.

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  • Peter Kotrčkapeterk
    Jun 12, 2026, 5:00 PM

    @MadeliefEnLeed I do that once a week because we have a strange water here, it makes a lot of marks when it dries on the floor by itself. Something is in the water, maybe some minerals or something.

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  • Peter Kotrčkapeterk
    Jun 12, 2026, 5:08 PM

    @MadeliefEnLeed Just at my home. Which is strange because I moved 3 years ago and I lived just 300 metres away and the water was OK there.

    I mean, there is nothing visible in the water, you just cannot let it dry on its own.

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  • Peter Kotrčkapeterk
    Jun 12, 2026, 5:15 PM

    @MadeliefEnLeed I got used to that. It's just that I need to clean the kitchen sink and my bathroom more often, otherwise the "water stone" will build up and it's harder to remove it.

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