/r/food2
Welcome to Food2! We welcome posts and questions about local, slow, organic and/or sustainable food, cooking, agriculture, and all related topics. This is a discussion group for those who want to learn more about how their eating habits effect themselves, their communities, and the environment. This is NOT a sub for general recipes and the self-promotion of recipe blogs, youtube channels, etc. Thank you.
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Have something to teach? Want to learn something?
/r/food2
As we lean into organic, sustainable, and heirloom crops, what role do traditional recipes and culinary knowledge play? Could they hold the key to reducing food waste, conserving resources, and reconnecting us to local ecosystems? Join this conversation on building a better food future, one plate at a time.
Heirloom crops are more than heritage—they offer biodiversity and flavor. But can they compete in modern agriculture? How can local communities and farmers champion heirlooms while addressing issues like cost and accessibility? Let’s talk sustainability and heirloom agriculture!
1st question: How do I get homemade yogurt to come out super thick without needing to strain it? Is it possible? I heat up the milk to 200 and let it cool down to 110 and then add yogurt. Is that it? Did i miss anything? My yogurt always comes out a bit runny.
2nd question: For making cheese, I once didn't even use vinegar and the milk still separated so what is the point of rennet, vinegar, lemon? If by not adding anything at all, the milk separates by itself anyways?
Also, when I pulled out the yogurt this morning, I noticed cheese had formed instead of yogurt. What happend?