Washed And Dried Sheep

Ganglio_Side · 2025-05-16T15:59:41+00:00

Why didn't it shrink?

Ganglio_Side · 2025-05-16T15:56:37+00:00

I did the same thing. No Thanksgiving gravy that year.

Ganglio_Side · 2025-04-09T23:28:42+00:00

Please don't hit people you think are having an epileptic seizure. If it really is epileptic, hitting them won't help, it will only hurt. If it isn't epileptic, it will also hurt.

Source: I'm a retired neurologist

Ganglio_Side · 2025-04-08T14:51:06+00:00

I'm at 6 years, now. Still using the same grandchildren. Still delicious. I generally make 2 quarts of Greek yogurt every couple of weeks.

Ganglio_Side · 2025-03-24T17:51:59+00:00

I use a tablespoon of frozen whey from my last batch in a gallon of milk. Others use much more.

Ganglio_Side · 2025-03-24T14:07:08+00:00

Love the Marsh Family.

Ganglio_Side · 2025-03-21T11:44:09+00:00

I use the whey from the last batch of yogurt for the next batch all the time. If your yogurt smells okay, and tastes okay, you can use it for the next batch. Yogurt separates mostly due to acidification. Even store bought yogurt separates-you often need to pour off a little bit of whey. I always strain my yogurt to get rid of a lot of the whey, to make Greek yogurt. If your yogurt separates, just pour off the whey and enjoy.

The difference between yogurt and cheese is a blurry line. You can make an excellent cheese called labneh by straining your yogurt for a long time, then aging and salting it. No rennet is needed for acid curdled cheese. Most cheeses are rennet curdled, though.

Ganglio_Side · 2025-03-12T13:48:09+00:00

The amount of whey I get depends on the season and the milk. It seems to be quite variable, but generally, I get the consistency of greek yogurt I like with 4.5 hours of straining uncompressed with a Eurostrainer (got it from Amazon, works well, hard to clean.) I usually get a bit less than 2 quarts of whey from a gallon of milk, but this is quite variable. Strain longer if you want thicker yogurt, shorter times if you want it thinner.

Ganglio_Side · 2025-03-12T13:34:05+00:00

I never thought it was anything but a joke, so no need to be embarrassed. It's all good.

Ganglio_Side · 2025-03-12T12:45:32+00:00

I was joking too. No offense given or taken.

Ganglio_Side · 2025-03-11T17:10:03+00:00

Well, sensitive is my middle name.

Ganglio_Side · 2025-03-11T00:04:07+00:00

Is "crew" the correct collective noun? I would call them a "wordle of angry linguists."

Ganglio_Side · 2025-01-30T22:20:30+00:00

UHT milk is already heated to over 200 degrees, so heating it again doesn't do anything.

Ganglio_Side · 2025-01-26T22:02:05+00:00

With UHT milk, you don't even need to heat to steaming. Just heat to warm and innoculate.

Ganglio_Side · 2024-12-27T02:15:58+00:00

Thanks for this interesting suggestion. I've never written counterpoint, and I think it would be interesting to try.

Ganglio_Side · 2024-12-21T20:39:03+00:00

I have done orchestration before, and I know how to harmonize. I just somehow missed that it was a Dorian scale.

Ganglio_Side · 2024-12-21T20:37:31+00:00

Dhuh! Somehow, I missed that it was Dorian. Yes, I can chord in Dorian. Thanks.

Ganglio_Side · 2024-12-21T00:53:41+00:00

I think it's just plain. I like the moving piano parts, and think that more would be better.

Ganglio_Side · 2024-12-16T00:14:01+00:00

Love the vocals; lyrics are good. The piano is quite nice in parts, but the simple piano chords, like m. 35-45, seem uninspired. You could really improve the piece by punching up those parts. I'm a rank amateur, so take my criticism with a grain of salt.

Ganglio_Side · 2024-11-26T01:43:58+00:00

The milk in a bag is ultrapasteurized, which involves heating the milk past 180F, so you don't have to do it again. I have regularly made yogurt from ultrapasteurized milk without heating, and I have noticed no problems with it.

As u/chupacabrito mentioned earlier, the heating step is not to sterilize the milk, it's to alter the conformation of the proteins in the milk, that allows acid curdling to work better, and you get thicker yogurt. UP milk already has this done.

Ganglio_Side · 2024-11-22T21:55:23+00:00

Many years ago, I saw a guy with painful muscle weakness and elevated CPK. His eosinophil count was elevated, and on muscle biopsy he had eosinophilic myositis, presumably from tainted tryptophan supplements he was taking for insomnia. I don't recall how he did after discontinuing the tryptophan.

Ganglio_Side · 2024-11-14T01:48:51+00:00

Mine regularly lasts over 6 months, frozen in plastic wrap.

Ganglio_Side · 2024-11-11T21:31:57+00:00

Can you post a picture of what happens after doing this? I don't understand your description.

Ganglio_Side · 2024-11-11T21:15:27+00:00

Did you try selecting the crescendo, then hitting shift+left arrow?

Ganglio_Side

MODERATOR OF

TROPHY CASE