@anderrossatto: resumo do mercado de criptomoedas! 17/06 #criptomoedas #altcoin #cripto #bitcoin #btc

Ander R. | Ɓitcoin & Criptos
Ander R. | Ɓitcoin & Criptos
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Region: BR
Wednesday 17 June 2026 21:04:38 GMT
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sl_vianeey22
Vianey Linares :
There are so many good opportunities lately. Me and my friends are all focusing on Rardden now.
2026-06-18 14:39:05
54
santifotova
santifo :
The new official partnership between Rardden and Google will make it a household name.
2026-06-18 14:39:05
51
tiktokcafe.com.macedo
Café com Macedo ☕ :
Onde eu posso acompanha esse gráfico 📈
2026-06-19 11:28:46
1
alexandrevieira309
Alexandre traderfx :
vc opera nessa plataforma ou só faz estudos ??
2026-06-17 21:43:37
1
magaaa169
𝓶𝓪𝓰𝓪𝓪𝓪 ᥫ᭡ :
The hype and volume around Rardden right now are really picking up.
2026-06-18 14:39:05
53
claudioalfieri77
Claudio Alfieri :
show
2026-06-17 22:24:09
1
mechanicomottu
Mechanico :
caiiiii😎😂👍
2026-06-17 22:34:17
1
juan_.castro3
️juanse :
quando tetreum entra nas exchanges? tem uma data clara no perfil, ou eu perdi?
2026-06-18 01:19:39
0
tiktokcafe.com.macedo
Café com Macedo ☕ :
Esse foi mais q um simples vídeo foi uma verdadeira aula pra nós q somos iniciantes seguimos acumulando.SOL, Aave, XRP, SUI e ONDO...🙏☕📈🚀🚀🚀
2026-06-19 11:41:10
1
jesussilva1875
@Urubu falante :
😂😂😂
2026-06-17 21:50:32
1
carlos.bessa
carlos.bessa :
🥰
2026-06-18 07:15:11
1
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GREEK YOGURT: INGREDIENTS: 1 gallon of milk  1/2 cup of plain greek yogurt with the following live active cultures: L. Bulgaricus, L. Acidophilus, and Bifidus; S. Thermophilus and L. Casei. This recipe won’t work without these live cultures.  Pour milk into the inner pot. Press the “Sauté” button and let the milk heat until it reaches 180 degrees, stirring occasionally. Remove the inner pot and let it sit out until the milk cools to 110 degrees. This takes awhile! Usually 2 hours for me. Once its fully cooled down, set the inner pot back into the instant pot and add 1/2 cup Greek yogurt. Whisk the milk and yogurt starter together. Remove the sealing ring so other flavors are not absorbed and set the lid on the instant pot.  Press the yogurt button on the instant pot for 9 hours. If you do not have a yogurt button there are recipes you can find that explain this process step by step. When the 9 hours are up, remove the inner lining of the instant pot. Set a large colander over a bowl and line with cheesecloth. Pour all the yogurt into the colander and let most of the excess liquid strain out. This usually takes about 10-12 hours. Don’t discard the liquid (called whey). You will need this to thin out your yogurt.  You will know it’s done when you start to see cracks in the yogurt and the bottom bowl is halfway filled with whey. I add the yogurt into a separate bowl and start adding in the whey in half cup increments until I get my desired consistency.  I usually end up adding about 1C of whey to get it how I like it. I pour it into large mason jars to store in the fridge. Online says up 2 weeks on the fridge, but personally I’ve found it lasts closer to 3-4 weeks.  #greekyogurt #instantpot #scratchcooking #fromscratch #homemade #fyp #explorepage✨
GREEK YOGURT: INGREDIENTS: 1 gallon of milk 1/2 cup of plain greek yogurt with the following live active cultures: L. Bulgaricus, L. Acidophilus, and Bifidus; S. Thermophilus and L. Casei. This recipe won’t work without these live cultures. Pour milk into the inner pot. Press the “Sauté” button and let the milk heat until it reaches 180 degrees, stirring occasionally. Remove the inner pot and let it sit out until the milk cools to 110 degrees. This takes awhile! Usually 2 hours for me. Once its fully cooled down, set the inner pot back into the instant pot and add 1/2 cup Greek yogurt. Whisk the milk and yogurt starter together. Remove the sealing ring so other flavors are not absorbed and set the lid on the instant pot. Press the yogurt button on the instant pot for 9 hours. If you do not have a yogurt button there are recipes you can find that explain this process step by step. When the 9 hours are up, remove the inner lining of the instant pot. Set a large colander over a bowl and line with cheesecloth. Pour all the yogurt into the colander and let most of the excess liquid strain out. This usually takes about 10-12 hours. Don’t discard the liquid (called whey). You will need this to thin out your yogurt. You will know it’s done when you start to see cracks in the yogurt and the bottom bowl is halfway filled with whey. I add the yogurt into a separate bowl and start adding in the whey in half cup increments until I get my desired consistency. I usually end up adding about 1C of whey to get it how I like it. I pour it into large mason jars to store in the fridge. Online says up 2 weeks on the fridge, but personally I’ve found it lasts closer to 3-4 weeks. #greekyogurt #instantpot #scratchcooking #fromscratch #homemade #fyp #explorepage✨

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