I used to make clabbered milk. No culture, but no boiling. Just milk and no space for air in a small container, stored on the shelf at room temp. Wait a few weeks. Not bad. I used raw milk from the farmer’s market, sold furtively in a brown bag. They don’t sell it here anyore.Maddy wrote: ↑Thu Aug 15, 2019 10:52 amI generally buy milk by the gallon, and I immediately use about half of it for yogurt. Simply scald on the stove, cool to "baby bottle" temperature, pour into a quart mason jar, whisk in a dollop of culture (any fresh, live yogurt), and tuck away in a warm place for 8-12 hours. (I use a shelf on the wood cookstove in the winter, but I have successfully used a crock pot sans lid, and the top of a water heater.) That's Product No. 1.
Cortopassi wrote: ↑Tue Aug 13, 2019 9:24 amSomething I noticed, since I've always been a space buff and I've been reading and looking at a lot of archive videos and books and magazines from Apollo.
Look at the crowds watching the Apollo launches. Look at the workers. Look at the mission control people.
Find me an overweight/obese one. Bet you can't.
I told my wife about this because we’ve been watching all the Apollo stuff on public TV, as well as the amazing film that came out earlier this year. (The one with the cool Matt Morton soundtrack using only instruments and synthesizers that were available in the sixties) .
Funny thing is, when I told her your comment, she said I’d said pretty much the same thing when we were watching. I have no memory of that.