@u__m__e2_5: කාලෙකට පස්සේ මගේ page එකෙන් ඔයාලට දාන post එකක් ලොකූ තේරුමක් තියන.....❤️ ඉක්මනින් අලුත් කතාවක් ගේන්නම් ටික කාලයක් දෙන්න....🥀❤️ රස්සාව පැත්තෙන්....පවුලේ අයගේ පැත්තෙන්...ආදරේ කරන කෙනාගේ පැත්තෙන් හැම පැත්තකින්ම ඔයා වැරදී වැරැද්ද ඔයාගේ හැමදේටම අඩන්නද දන්නේ....වැරැද්දක් කලානම් විදවපන්...ඇත්තටම සමහර වෙලාවට දේවල් අහිමි කරගන්න හිතේ කොනකවත් නොතිබ්බත්....ලෝකෙට වැරදිකාරයෙක් වෙලා...රස්සාව අකුරටම කරලා....මුලු ජීවිතේම කරන් ආදරෙ කරලා....දැන් මේ මට වෙන දේවල් ඇත්තටම දරාගන්න හයියක්නෑ.... අනේ පම්පෝරිය...පුලුවන් මගුලක් කරපං....අනේ තොට කියලා වැඩක් නෑ.... Resignation දීල යන්න රස්සාවෙන්...තමුන්ට ඔය රස්සාව පරිස්සම් කරගන්න බැරි උනාද...දැන් අඩපං...කොච්චර කිව්වද.....රෑට නින්දක් නැතුව දෙදුරුම් දෙන වචන මේ දේවල්.... ~ දෙයක් අහන්නද....කාලෙකට කලින් මම depression තිබ්බ මනුස්සයෙක් .....ඒක ඔයාලට අමතකද???? #fyp #foryourpage #foryou #fyppppppppppppppppppppppp #fypシ

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Monday 10 August 2026 17:03:17 GMT
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Homemade middle eastern yogurt  My mom taught me how to make yogurt the old fashioned way and it still works for me. No need for gadgets or incubators just your small finger and a blanket will do. I’m showing the thermometer reading for your peace of mind. It’s really not hard to make your own yogurt I hope you get to try it and enjoy it as much as I do.  1 gallon full fat milk 3 tbs heaping middle eastern yogurt “starter culture” at room temperature    You will need: 1 stainless steel large pot Thermometer  1 heavy duty plastic container with air tight lid 2 blankets 1️⃣ in a stainless steel pot pour the gallon of milk and simmer on low heat for 20-30 minutes so the milk doesn’t burn. You will know it’s ready once it forms the ASHTA or  “milk skin” let cool slightly before removing the ASHTA with a spoon carefully.  2️⃣ test the milk with your small finger after 20 minutes, if you can handle counting to 10 then it’s ready. If you prefer a thermometer reading it should read “118-121.5 F” 3️⃣ tamper the yogurt “starter culture“ by adding one ladle of the milk and whisk well, add the culture to the milk and whisk well. Pour the milk in an airtight container and cover with blankets and leave it on your kitchen counter and don’t fuss with it. Let it incubate for 18 hours.  4️⃣Uncover the blankets you can check that the yogurt is firm. Don’t touch it! It’s still not fully ready. Place in the fridge for 24 hours before enjoying it.  Note: don’t use Greek yogurt you need to use middle eastern yogurt for your starter culture  #yogurt #homemadeyogurt #EasyRecipe #howtomakeyogurt
Homemade middle eastern yogurt My mom taught me how to make yogurt the old fashioned way and it still works for me. No need for gadgets or incubators just your small finger and a blanket will do. I’m showing the thermometer reading for your peace of mind. It’s really not hard to make your own yogurt I hope you get to try it and enjoy it as much as I do. 1 gallon full fat milk 3 tbs heaping middle eastern yogurt “starter culture” at room temperature You will need: 1 stainless steel large pot Thermometer 1 heavy duty plastic container with air tight lid 2 blankets 1️⃣ in a stainless steel pot pour the gallon of milk and simmer on low heat for 20-30 minutes so the milk doesn’t burn. You will know it’s ready once it forms the ASHTA or “milk skin” let cool slightly before removing the ASHTA with a spoon carefully. 2️⃣ test the milk with your small finger after 20 minutes, if you can handle counting to 10 then it’s ready. If you prefer a thermometer reading it should read “118-121.5 F” 3️⃣ tamper the yogurt “starter culture“ by adding one ladle of the milk and whisk well, add the culture to the milk and whisk well. Pour the milk in an airtight container and cover with blankets and leave it on your kitchen counter and don’t fuss with it. Let it incubate for 18 hours. 4️⃣Uncover the blankets you can check that the yogurt is firm. Don’t touch it! It’s still not fully ready. Place in the fridge for 24 hours before enjoying it. Note: don’t use Greek yogurt you need to use middle eastern yogurt for your starter culture #yogurt #homemadeyogurt #EasyRecipe #howtomakeyogurt

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