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Comment by 12345hn6789 | Hacker News Reader

Finding full fat, no sugar added yogurt is quite easy, and completely subjectively up to taste. You may make your own yogurt yes. But perhaps the flavor difference you are experiencing is due to the intensive labor you spent time to produce said yogurt.

- https://www.wholefoodsmarket.com/product/painterland-sisters...

- https://www.hy-vee.com/aisles-online/p/2284457/Siggis-4-Milk...

- https://www.jewelosco.com/shop/search-results.html?q=yogurt&...

- https://www.marianos.com/p/dannon-gluten-free-whole-milk-non...

As for roasting beans, that is an immensely deep rabbit hole that will #1- not give you better results than specialty roasters and #2- cost you much more than specialty roasters. Not to mention you will have a tough time getting high quality beans unroasted.

Edit: also all of these grocery stores I listed I can guarantee have fresh bread made daily to buy. Not "white bread", but "real" "European" bread.

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Intensive labor? It is one of the easiest things to do. Here is my process step by step:

1) 32oz of whole milk into a pot, set burner to 6, set a 7 min timer (whats optimal for my burners), walk away.

2) Come back, check temp with thermometer, should be between 180°-190°f. Shut off burner. Set 10 min timer. Go do something else.

3) Come back, put burner on low simmer, set 20 min timer, do something else.

4) Come back, shut off burner, crack lid of pot open, do something else for about a half hour.

5) Come back, check temp, should be around 110°f now. If not wait. If it is, add last scoop from last batch of yogurt to pot.

6) Pour into mason jar. Put in instapot. Put in 1 cup water into instapot. Hit yogurt button. Get yogurt in 12 hours.

This is like less than 5 mins of actual hands on work. Probably the easiest thing you can do in the kitchen beyond like making spaghetti. I started my initial batch with one of those premium yogurts so I stole their cultures.

Compare this to the work and planning involved with peeling aluminum lid from a plastic cup to eat exactly the amount of yoghurt that you want to eat at the time.

You are right, so much mental load running the instapot!

If somebody handed me 32 oz of yoghurt it would be too much mental load for me to decide what to do with it. I would probably end up putting in the fridge and forgetting about it for months.

As for the coffee roasting part, that is something that is near and dear to my heart.

I have been roasting my own coffee for decades. The part about a tough time getting green beans is just plain, factually wrong. SweetMarias.com among many others has an outstanding selection, low cost shipping and good prices. A better selection of beans than any specialty roaster.

My current setup is a gas one butane stove with propane adapter. $56. A 4" section of stove pipe (for wood stoves) $?, and an 8 cup crank flour sifter $20-$30. I've been using this variation (instead of a cheap heat gun) for the last year. You have to deal with the smoke, with either a stove vent or outside.

My testament to the quality of the coffee I make is that I have consistently roasted in the snow and cold. I would not consistently do that if the cost/benefit was not far in the benefit column.

My experience contradicts each of the points you made about roasting beans. Maybe not #1, depending on what you like and how much you want to spend, but even that one is arguable.

Oh no, I'm making yogurt to eat and the only reason it tastes good is that I did it myself! Drat the uncertainty principle!

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