Green Living
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
many dumb questions re:non-overwhelming yogurt post :)
for the butter - heavy cream - does "pasteurized" vs. "ultra-pasteurized" matter?
what is the price comparison between butter and heavy cream route? FWIW, i typically try to go for hormone free rather than regular or organic (middle of the road for price, conscience and health!)
for the yogurt - can I use a meat thermometer and just hold it in there w/o touching the edges? if not, what type of thermometer do i need? candy?
does anyone have a general price comparison between homemade and storebought yogurt?
TIA!
Re: many dumb questions re:non-overwhelming yogurt post :)
Pasteurized is better than ultra - I think the ultra may not make butter.
I used my meat thermometer to make yogurt. Not a problem.
There's a price comparison on the yogurt here - it's definitely a good deal, as you get as much yogurt as you use milk. Almost no waste (a tiny bit of whey, perhaps). It does depend on the price difference between yogurt and milk - but last night my starter yogurt cost me $2 for ~3 cups, while my milk cost me $3 for 8 cups. Now, all the milk is yogurt.
I don't make butter, so I haven't run numbers on that. I have my doubts that it's cost effective to do at home, but I haven't ever read the ingredients on butter to see if they add crap to it.
ETA: pp would know better on the ultra-pasturized. I just know you can't use ultra for cheese and it's not recommended for yogurt.