Reddit mentions of U.S. Kitchen Supply 3 Quart Stainless Steel Mesh Net Strainer Basket with a Wide Rim, Resting Feet and Handles - Colander to Strain, Rinse, Fry, Steam or Cook Vegetables & Pasta

Tools:

I ordered Life Extension Bifido Gi Balance capsules on AmazonThis is what I use https://www.amazon.com/gp/product/B008968GLW/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Whole milk - it seems that people recommend using regular whole milk (non organic or raw etc.) because it yields the best result in making the yogurt. If you want less whey/waste, use Fairlife brand milk Whole. It is ultra-pasteurized but expensive.

I probably have to buy a whisk for stirring, a cheesecloth for straining, a food thermometer for checking temperature, maybe containers to keep the yogurt in, and large-cube ice tray for freezing the starter.I'd recommend a strainer such as this: https://www.amazon.com/gp/product/B01MRDZXXK/ref=oh_aui_search_detailpage?ie=UTF8&psc=1And these bags, big enough for a gallon, instead of cheesecloth: https://www.amazon.com/gp/product/B071CWTLY5/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Starter: from what I understand, you have to make the "Starter" first, which is basically a small, concentrated batch of yogurt, made from the contents of the probiotic capsules and prepared milk.Starter can take up to 24 hours. I use a programmable food dehydrator to set the starter on to keep it consistently warm. https://www.amazon.com/gp/product/B012CG8N26/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Sterilize the cooking container, in my case the Instant Pot cooking pot ("how to" in This Old Gal's recipe).I have never sterilized the container, my dishwasher sanitizes which seems to be enough.

1. Pour 6oz (u/resistingdopamine says 3oz, so I'm not sure which) of milk into the room temperature/cool pot and warm it to 180F (Do you keep it there for a few minutes? how to keep it there without its temp. rising above 180F?) Whisk the milk every 10 mins to keep the temperature even throughout the pot - make sure to whisk before checking temp to get an accurate reading. With Instant Pot this is done using the "yogurt" button, then "adjust" button until it says "boil" It doesn't matter how much inoculate you make. I use a small sauce pan and thermometer for such a small amount of milk for the inoculate. Stir constantly to avoid scorching. I am generous and usually add two capsules per ounce. Using the IP for this step is way, way overkill.
   
2. When it reaches 180F, remove the pot from heat, and place it into a sink filled with cold water. Whisking often (again to keep temp. even), cool milk down to around 105F. Remove from water. Skip the sink, use a small bowl of cool water for such a tiny amount of heated milk.
   
3. Inoculate the milk with the probiotic: Open up the capsule(s), and dump the contents into the prepared milk (u/resistingdopamine says to use 1 capsule, while u/pammylorel says to use 3, so perhaps they can clarify). Throw away the empty capsule(s). The more you use, the quicker the inoculate will set up. It's not really a precise science but I use more to be on the safe side.
   
4. Incubate the mixture: Put the pot back on the heat source (your oven, food dehydrator, yogurt maker, instant pot or w/e you're using). In my case put it back inside the Instant Pot and use "yogurt" function on "normal". You need to keep this at 105-110F for around 15 hours, until it becomes a solid mass. (Not sure if needs to be whisked during this time to keep temp. even during incubation - need clarification) If you use the IP for inoculate, instead of a food dehydrator, I would put water in the large IP pot and the starter in a smaller bowl in the water, like a hot water bath, until inoculate is firm.
   
5. Remove from heat source and chill in refrigerator, covered an undisturbed, for about 7 hours. No need to chill it before using.
   
6. Strain the Whey out: line a strainer with a cheese cloth and place the contents of the pot inside, allowing it to strain, over a pot/bowl (Covered?) in the refrigerator for 3-4 hours. No need to strain inoculate. Just stir it up.
   
7. This is your "Starter" to make batches of yogurt. Set aside 1oz, about 2 tablespoons, to make your actual batch of yogurt and freeze the rest for future batches. You can use the large ice cube trays (made for whiskey ice cubes) to store in freezer. Put about 2 tablespoons in each division, covered tray with a ziplock bag, and freeze. Once it freezes, I pop the cubes into a ziploc for easy storage. You can use regular cube trays, just use two or three per batch of yogurt.
   
   Making the Yogurt: From what I understand, to make the yogurt, you perform almost the same process as you did to make the Starter.
   
   Defrost the Starter: defrost the Starter cube you will be using to where it is no longer frozen. No need to defrost, once the milk is heated and cooled to 105-110 degrees throw the cubes in. They will melt.
   
   You prepare the milk the same way - you can use a gallon now. Sterilize the container (skip)pour in milk, get it up to 180F while whisking, cool in cold water in sink while whisking, take a cup of the prepared milk (cooled to 105-110) and mix it with your starter in that cup to temper it before using it to inoculate the pot, Place the contents of the cup with the starter into the pot, put pot back on heat source and incubate it for 15 hours, chill in fridge for 7 hours, strain for 3-4 hours, and place in a container for storage in your refrigerator (Timing is not relevant, I rely on the appearance of yogurt. I prefer to chill overnight before straining. I also use the aforementioned bag and strainer instead of cheesecloth.)
   
   Dosing and Questions:
   
   u/resistingdopamine mentioned taking 1 BB536 probiotic capsule+1 cup of the yogurt, twice a day, morning and night. Not sure if everyone who had success followed with dose. u/MaddinOrLynch, u/Trindolex are some people who have had success stories that I've seen here.
   
   I've read advice to avoid probiotics and fermented foods while doing this, to make sure that they don't out-compete the BB536. I'm not sure if you can start eating them again (I personally love sauerkraut)?
   
   So from what I understand, the first batch takes a couple of days to make as you have to make the first Starter, and then use that to make the first batch - so two batches back-to-back? Yes
   
   Should I keep the milk at 180F for a few minutes, or transfer it to cold water immediately? How does one keep it at 180F without the temp. rising further? Cool immediately. I have found that my IP is really good about beeping at the perfect 180 but use a thermometer too.
   
   I know most IBS sufferers seem to have negative effects from dairy products, including yogurt - is it different with this yogurt? The bacteria eat the lactose which is the bad guy.
   
   Should a person be whisking during incubation (when it's standing at 105F for 15 hours)? NO NO NO
   
   I've heard the longer the incubation period, the more potent the yogurt becomes and less lactose it has - is there a point of incubating for over 15 hours? Once it sets up, it's done.** No more incubation needed**.
   
   I have read that you shouldn't keep the Starter for more than 3 weeks. Should you just freeze parts of the new batches for Starter after? No, use starter as the primary basis for new batches. If you just use yogurt, the bacteria get weak. Should you add another capsule at any point when making new batches? I use a bit of the last batch of yogurt and a couple cubes of frozen starter in each new batch. I have never had a bad batch and it gets much quicker to make once you do it a few times, practice makes perfect.

Wow, very cool! Do you roll the boba by hand? I've heard it's really time-consuming.

Oh, I see. That makes sense. I guess you're obligated then to use loose-leaf tea, local milk, and local honey. Even so, you should be able to sell it at enough markup to net a profit. How much does each serving cost to make? $1?

Look into Boba Guys (SF). They use loose-leaf tea and local milk (almond is an option too) and sell at a higher price ($4.50 v $3.50). They market it as a premium version for boba enthusiasts and health-conscious consumers. Their site has pages explaining how they got started and why their prices are higher.

Personally, I prefer classic, stronger milk tea, but Boba Guys seems to be doing well in the city.

If you have 4 8-gal pots, then you can brew 8 gal and then pour it into another pot through a strainer like this or this. Or you can use 4 clothespins to attach cheesecloth over the second pot. I've tried fine-straining my milk tea to get rid of leaf dust (not that you'll have much) and it didn't do much, so I wouldn't bother.

Also, you could reinforce the healthy/hippie theme by using raw sugar. US brown sugar is just white sugar with molasses added back in. Demerara/turbinado have some molasses left in during processing. Muscovado has more. Black sugar (from Taiwan, Okinawa, or Korea) is considered a health food.

Hi thanks for the link! It's cool to see so many different ways of cooking/boiling an egg. The American test kitchen method is almost opposite! Also looks delish no doubt.

For me personally I didn't want a over easy runny yolk and strived for a Japanese ramen shop style egg. The first eggs that comes to mind is Ichiran in Tokyo, or Daikokuya in little Tokyo LA.

I used a bigger pot and placed the mesh strainer like this one to avoid direct heat from the bottom of the pot. It was also much easier to take the eggs in and out of the pot/ placing it in an ice bath at the same time using the strainer.

The eggs are runny like ATK's eggs if you eat it right away but turns into a different texture after being refrigerated for 24 hrs. it's thicker and creamier.. kind of like the center of a Cadbury egg! But with real egg yolks if that makes sense... 😋