Dereshishishishi

WHAT GOES UP... [ #Polymarket #UFC334 | LIVE NOW... on @ParamountPlus ]show more

SAME WITH KNUCKLES U CAN SEE IN THE BACK... HE’S DEALING WITH THE BLOWS WHILE METALS MOVED ON TO AMYshow more

Knuckles is having a hard time.

Paws or maws? Let me know. #furry #fyp #vrchat... #paws #vrcshow more

Blue Friday 💙💙

I love you Dan Vladar. #Flyers

Half-Life 2: Beta 1999 - 2004 #ultrabox44 #UltraBoxGaming #halflife... #hl2 #halflife2 #hl2beta #halflife2beta #hl2beta2001 #hl2beta2002 #hl2beta2003 #hl2beta2004 #2000 #2001 #2002 #2003 #2004 #valve #valvehl2 #valvegames #steam #fypシshow more

Help, I’m so scared. 😓

Why are they covering the barrel of the gun... with their hands? Is this some kind of Chinese gun safety rule?show more

Joe is crazy. #dance #funnydog #funnyanimals #funnyvídeos #funnydance

riskimbambot exc join

Might need to escape, any recommendations where to?

im your purpose

Jihyo is still in Manila!! look at her id... lace🥺 jihyo at bgc😭😭😭 #SongJiHyo #송지효 #glutanex #jihyoxglutanexshow more

Right below my sweaty soles where you belong💦🧎🏾‍♂️

Even parrots have a better love life than you 😜

This Black woman says that each Black American is... owed a minimum of $300,000 in reparations from White Americans. ”You owe a debt, you have to pay it” What is your reaction?show more

Professional mog studio? Nah. They just use Mom’s kitchen... and hope the microwave doesn’t reflect anything embarrassing.show more

There are some wonderful store-bought yogurts out there, but... homemade will always have my heart. Just milk, live cultures, a little patience, and a texture that’s hard to compete with. Some things are simply better made from scratch. 🤍 My Homemade Plain Yogurt Recipe — Just 2 Ingredients Ingredients: * 1 gallon (3.78 L) whole milk * 2 tablespoons plain yogurt with live active cultures (as your starter) Instructions: 1. Heat the milk: Pour the milk into a large, heavy-bottomed pot. Slowly heat to 180°F (82°C), stirring occasionally to prevent scorching. Maintain approximately 180°F for 30 minutes, stirring gently as needed. This helps evaporate some moisture and creates a thicker, creamier yogurt. 2. Cool the milk: Remove from the heat and allow the milk to cool to 110°F (43°C). Use a thermometer for accuracy. Remove the skin that forms on top. 3. Add the starter: In a separate bowl, whisk the 2 tablespoons of plain yogurt with about ½ cup of the warm milk until smooth. Gently stir this mixture back into the pot. 4. Incubate: Transfer the mixture into clean glass jars or leave it in the covered pot. Keep it undisturbed at approximately 110°F (43°C) for 12 hours. A yogurt maker, temperature-controlled oven, or another reliable warm environment works well. Avoid overheating. 5. Refrigerate: Once the yogurt has set, refrigerate for at least 12 hours without disturbing it. This allows it to firm up and develop its texture. 6. Strain for extra thickness: For that beautiful, thick scoop, transfer the chilled yogurt into a fine-mesh yogurt strainer lined with cheesecloth, if needed. Strain in the refrigerator for approximately 12 hours for Greek-style yogurt or up to 24 hours for a thicker, labneh-like consistency. My little secret: The thermometer, patience, and proper chilling make all the difference. Don’t rush the process! Would you make your own yogurt, or are you loyal to your favorite store-bought brand? I’m genuinely curious! 👀 #homemadeyogurt #greekstyleyogurt #fromscratchcooking #plainyogurt #homemadefoodshow more

Doing a little dance on the ball!