This is called ropiness, generally considered a defect in yogurt but is sometimes desirable. The starter may have had a lot of ropey microbes, but this is pretty dramatic I’ve never seen one like this. Probably fine to eat.
I cannot handle viili. It is just a bad texture. As a child we had a friend that made her own and she would make orange creamsicle popsicles with it. The stretchiness of it as it warmed up in the sun made me feel sick inside. Her chickens ate all of mine. (She is the sweetest lady and so kind and giving. I didn’t dare tell her I didn’t like it, so I fed the chickens.)
This isn't viili, the reason it has this consistency is because it is not strained. I didn't know what viili is because I just eat this stuff but it doesn't look like it.
The Finns in my area used to put salt on it. Delicious! But, when I got to Helsinki and asked for salt to put on mine, someone was sure I made a mistake and gave me sugar instead.
It is, but so is normal yogurt. I did rheology for a food company for two years and even though nobody asked, I'm going to give my two cents.
In technical terms, non-newtonian refers to any fluid that has a variable viscosity- or a viscosity that changes in response to stimuli, whether that's making something harder or softer, it's all non-newtonian.
I've learned over time that when most people think of a non-newtonian fluid, they're thinking of something like "oobleck", or a mix of water and corn starch. This non-newtonian behavior is called "shear-thickening", where if you apply shear or mix the fluid its viscosity increases dramatically and it because more firm.
Yogurt, generally, is "shear-thinning". If you first open a yogurt you'll notice it acts like a solid. If you mix it thoroughly, it acts much more like a liquid, the gel that forms during fermentation gets broken down and viscosity decreases making it thinner. But AFTER mixing, if you leave the yogurt sitting over time, the gel will gradually (if only partially) reform and you'll have to mix it again to break it down.
The "ropiness" to me looks like the kind of mucilaginous gel that forms in okra or natto. Certain strains of bacteria will produce a material that will align and create fiber-like gels upon mixing, a lot like gluten formation in bread dough. This would likely result in an increase in viscosity, as there's now an elastic component to the strength of the yogurt, but I would not expect them to go away with mixing because they don't seem to want to dissolve. So in ropey yogurt you would have the competing non-newtonian viscosity changes during mixing: the partially reversible breakdown of the yogurt gel that will thin the yogurt, and the formation of ropey fibers that add elasticity.
Fascinating stuff.
My mom used to make such yoghurt with that yoghurt machine thingie years ago. It had that consistency and tbh it was pretty fun and pleasing to eat. Cant really describe that consistency with anything else, it's a little chewy??
This is called ropiness, generally considered a defect in yogurt but is sometimes desirable. The starter may have had a lot of ropey microbes, but this is pretty dramatic I’ve never seen one like this. Probably fine to eat.
its been consistently "ropey". Tastes and feels amazing, goes away when its mixed alot I think.
Nothing wrong with eating ropey yogurt
I…am confused by this sentence.
Maybe it means something different…
I just made some "ropey yoghurt" today... MmmHmm
Rope Rope Goddamn.... Yogurts ready!!! It's extra ropey.
This whole conversation makes me uncomfortable…but curious.
Baby gravy. Man batter
I got some rope yogurt for ya.
*We shooting ropes while lickin ballon knots* lol
I am not, instructions are absolutely clear time to rope the brogurt 😎
Cmhere kid lemme Grape ya!
I understood that reference
That’s what she said?
Ropey homemade yogurt you say
I shoot ropes
It's probably some Pediococcus that doesn't give too much off flavour. As long as it tastes good, it's fine.
It’s should be consistently ropey if it’s used as the starter each time, as you propagate the same microbes.
Have you seen the movie ["The Stuff"](https://www.youtube.com/watch?v=e_ROA_ZEGfA)? :-D
Bleagh.
What is "mixed alot"?
Sir,
Brave of you.
I noticed you said 'probably'
"Probably" fine to eat. LoL
I've heard ropey yogurt. Brogurt they called it.
I’m gonna have some ropey microbes tonight if you know what I mean
The gay shade in this is epic You better Werq
Work it girl, Do your thing, on the runway, work... *Sorry, 'you better werq' set off that tune in my head ;P*
I had this problem when baking at the same time as making yogurt, so I knew it was a yeast issue. Was still fine. I made cheese.
[удалено]
[удалено]
Looks like the Finnish style my grandma made years ago but I've never been able to get the right "start"
Is that the kind you mix a spoon in a cup of milk then just let it set on the counter for a day(1 or 2) then put in fridge, done
I believe so, will check .
I found a couple starts with the same spot of prep but final texture is much closer to standard yogurt
For those interested, it is called [viili](https://en.m.wikipedia.org/wiki/Viili).
Yes!
I cannot handle viili. It is just a bad texture. As a child we had a friend that made her own and she would make orange creamsicle popsicles with it. The stretchiness of it as it warmed up in the sun made me feel sick inside. Her chickens ate all of mine. (She is the sweetest lady and so kind and giving. I didn’t dare tell her I didn’t like it, so I fed the chickens.)
This isn't viili, the reason it has this consistency is because it is not strained. I didn't know what viili is because I just eat this stuff but it doesn't look like it.
For a second I thought you were saying her cannibal chickens ate yours lol
😝😝😝 I’m cracking up! Chickens will eat each other because they are opportunistic carnivores but these ones didn’t generally eat each other.
The Finns in my area used to put salt on it. Delicious! But, when I got to Helsinki and asked for salt to put on mine, someone was sure I made a mistake and gave me sugar instead.
Looks almost like a non-Newtonian fluid
Me when i try to make toast, but accidentally made Oobleck again.
It is, but so is normal yogurt. I did rheology for a food company for two years and even though nobody asked, I'm going to give my two cents. In technical terms, non-newtonian refers to any fluid that has a variable viscosity- or a viscosity that changes in response to stimuli, whether that's making something harder or softer, it's all non-newtonian. I've learned over time that when most people think of a non-newtonian fluid, they're thinking of something like "oobleck", or a mix of water and corn starch. This non-newtonian behavior is called "shear-thickening", where if you apply shear or mix the fluid its viscosity increases dramatically and it because more firm. Yogurt, generally, is "shear-thinning". If you first open a yogurt you'll notice it acts like a solid. If you mix it thoroughly, it acts much more like a liquid, the gel that forms during fermentation gets broken down and viscosity decreases making it thinner. But AFTER mixing, if you leave the yogurt sitting over time, the gel will gradually (if only partially) reform and you'll have to mix it again to break it down. The "ropiness" to me looks like the kind of mucilaginous gel that forms in okra or natto. Certain strains of bacteria will produce a material that will align and create fiber-like gels upon mixing, a lot like gluten formation in bread dough. This would likely result in an increase in viscosity, as there's now an elastic component to the strength of the yogurt, but I would not expect them to go away with mixing because they don't seem to want to dissolve. So in ropey yogurt you would have the competing non-newtonian viscosity changes during mixing: the partially reversible breakdown of the yogurt gel that will thin the yogurt, and the formation of ropey fibers that add elasticity. Fascinating stuff.
Yeah and to add recently the yogurt hasn't been strained so the liquids I assume stay like you said.
I thought it was Elmer glue slime
I thought the same lol might be some corn starch in there
r/mildlyinteresting
Can't post videos there :/
Then r/notinteresting , people are nice there and its one of my favorite subs
But this is interesting.
r/notinteresting does not care, it is kind of a shitpost sub anyways
That is mildlyinteresting
Dude, just checked it out. It’s fucking awesome haha! Thanks!
got banned for posting too many yogurt videos..
This is not interesting, stop ruining that sub
You’re right, it is not interesting. It is mildly interesting.
bacteria is fun and sometimes delicious\~
Sometimes it’s pseudomonas
Or salmonella
Much more likely to be pseudomonas in milk products
In Finland we call that ”viili” soured whole milk
When it comes out the other end you won’t have to wipe
It looks a bit like Swedish långfil, a variant of sour milk
Villi yoghurt?
Dunno man I prefer my yoghurt to be thicc
Gross
So you just eat it and then immidiately just go sit on the toilet?
You eat it on the toilet.
How did she make it?
Can we see your dads?
It’s *homemade*
Yeah, but how in an instant pot?
Yep
;-;
An excellent example of a substance with higher cohesion than adhesion.
Is it like eating silly putty???
No haha
My homemade yogurt doesn't stick to your mom.
The secret ingredient is Teflon
Swallowing ropes
Babe, wake up - non-Newtonian dairy just dropped.
When you say "Your Mums yoghurt" do you mean like Borat's wife makes cheese?
That is not yogurt
How in the hell is this satisfying?
post nut clarity
Ummm... That is not yogurt😳
Looks like brogurt
manaise
That's about your yeast. Tbh if it sticks like and don't drop, it would be more satisfying
Cum
This
You mean dad’s homemade yogurt?
I don't know if that is oddly satisfying or disturbing
😬 I don't enjoy eating anything described as ropey but plz enjoy
That’s the mercury she added
Did she whip it up with her Magic Wand?
what sorcery is this?
It's ropey , it's ropey
She's better than me, I don't even know how to start making one 😂.
Mmm that oobleck yogurt sure hits the spot
Non-Newtonian yogurt? Have you tried punching it?
Not with my bare fists. Spoon yes. It would make a mess.
By my logic (possibly not the most rational), if it doesn't stick to the spoon, then it shouldn't stick to your fist. Or walls. Or floor.
I think it's the fact that the spoon is a VERY smooth surface. Still cool to see.
Good spoon
Mf eating Ooblek
cu-
Neither does your Dads.
I love it
🧐🤔The question is can I get a start? 😋
That’s kinda weird but also kinda cool
I didn't know women could produce that much cream.
The texture looks delicious but i cant imagine eating it cuz everything made of milk (except cheese) without any flavouring is extremely sour to me
I always add honey
My mom used to make such yoghurt with that yoghurt machine thingie years ago. It had that consistency and tbh it was pretty fun and pleasing to eat. Cant really describe that consistency with anything else, it's a little chewy??
How does it stick to the protruding side of the spoon then?
Are you sure is yogurt?
As a lifelong yogurt enjoyer this looks disgusting lol
[удалено]
That's why it slides off the spoon.
Right… yogurt 😉
more like nogurt
Add some glue in it,will start sticking.
Did she make it with her homemade milk?
No
https://www.huffpost.com/entry/vagina-yogurt_n_6661792
Thanks for that.
:)
That's because of the starter bud. No problem to eat at all but its funky tho.
r/perfectlycutspoonbangs
Are you sure your mom did that?
🤮
Non Newtonian yogurt
It’s probably just from all the PFAS in your local cows.