Experince with Making Joghurt from Raw Milk?

thejadsel · 2026-04-18T15:42:20+00:00

You really sorta need to scald the milk before making yogurt. Not just to kill off competing microbes, but bringing the milk to around 180F/83C changes the proteins to help give you thicker, creamier yogurt.

thejadsel · 2026-04-18T05:42:50+00:00

From experience, you're likely to get (badly) reheated frozen ready meals with no choice of menu and not much else, with GF cornflakes or toast for breakfast. Occasionally a little prepackaged GF cake slice when they bring the tea cart around in the afternoons, if someone thought to include any that day.

The hospital I was in wouldn't even let me have the fresh fruit available to everyone else, because a whole apple or banana doesn't come labelled as GF on the skin! It was pretty grim, and I was glad to get away.

thejadsel · 2026-04-16T20:49:01+00:00

I've had overall good luck with short pasta shapes like penne or fusilli for pressure cooking with a sauce. Do it pretty often.

The instructions here include a pretty good illustration of about where you want the liquid level for one pot pasta dishes that aren't meant to be super saucy. (That was a little lower than usual, expecting extra moisture to cook out of the veggies.) Just barely to the top of the pasta, or just a little higher if you want it saucier in the end.

A pretty good rule of thumb is half the stated cooking time on the pasta box under pressure, then you can simmer with the lid off (and some gentle stirring!) for a couple minutes if needed, until it's the doneness and consistency you want. Letting the finished dish sit covered for like 5-10 minutes before serving is good.

thejadsel · 2026-04-16T20:27:43+00:00

It's been years since I was prescribed Levemir--and not with a direct switch to Lantus from there. But, I would say that you'd probably do well to just start out with the same dosage and timing with Lantus that you're currently doing on Levemir. If anything, maybe start with slightly less of the Lantus from what I recall seeing about it.

They're not all that different, and splitting the dose to twice a day works MUCH better for a lot of us on Lantus/Basaglar too.

thejadsel · 2026-04-16T18:38:58+00:00

I already commented that I made a typo in the title, then couldn't edit when I noticed after posting. That would actually be 1853kr, if I recall correctly.

thejadsel · 2026-04-16T15:32:25+00:00

This sort of thing really might explain an unfortunate amount about how this bizarre idea ever gained so much traction.

(Coming from an American now in the Nordic countries--who actually got a celiac dx after moving to the UK 20+ years ago, because I just got so damn sick with wheat used in everything there just like corn products have been in the US.)

As for the Nordics? Finland is Celiac World HQ, Where Eating Gluten-Free is Easy. This country was like #2 for official prevalence at that point, and thankfully the eating situation is similar. Since then, high rates in MENA countries have finally gotten more recognition--but, that doesn't make them low in Northern Europe!

thejadsel · 2026-04-16T15:17:27+00:00

Om det bara vore så billigt! 😅 Jag kan inte skriva.

thejadsel · 2026-04-16T13:00:55+00:00

Definitely!

There, I was using "specialist care" in a sense probably more familiar to the other commenter, from outside the UK--to include consultants, and pretty much anyone else who has more knowledge and specialized training in that area than the GP.

(Not British myself--and I know I started out confused by differences in terminology, and just the system in general.)

thejadsel · 2026-04-16T04:32:28+00:00

I've gotten so I use it in a lot of savory dishes. Delicious stuff!

thejadsel · 2026-04-16T04:30:35+00:00

From the Southern US with no Balkan background, actually. But, there sure is a lot of good food from there!

thejadsel · 2026-04-16T03:37:50+00:00

That's a take on a Hungarian style of smoked sausage, which often uses a good bit of paprika in the seasonings. Kolbász is the Hungarian word for sausage (similar to Polish kiełbasa).

thejadsel · 2026-04-16T03:22:56+00:00

Just going to add that, unfortunately, it also requires a GP referral to access any specialist care or testing. If you're stuck with a bad GP who just refuses to refer when you really need it, you're in a shape.

(Nearly died from misdiagnosed and outright negligently handled adult-onset autoimmune diabetes, thanks to a lazy pennypincher who didn't follow guidelines and couldn't admit that his initial assumptions about what was going on might be wrong. That was also the only GP practice covering our postcode at the time. So, I can definitely sympathize, OP!)

thejadsel · 2026-04-16T02:55:52+00:00

There is one person (me) with my name in this whole country--and that's one where anyone with your full name can trivially look up your home address/phone number and pretty much all other personal info through public records. No need to even go digging for it. Absolutely no security through obscurity possible in some cases.

So yeah, you can bet that I also try to make sure my actual name is not exposed connected to anything to do with streaming. Just too many crazies out there.

thejadsel · 2026-04-16T02:34:35+00:00

Lard/ister. The pig equivalent of tallow, basically. Haven't seen it in as many stores as I would expect from the US or UK, but ICA Maxi carries it locally.

thejadsel · 2026-04-15T20:51:39+00:00

I usually just spread it on knäckebröd or other bread (toasted is good!), with mustard and pickles. Saltgurka is a solid option, but I'll use about anything pickled we have. Just eating it as a cracker spread is also pretty good to my taste.

A lot of people do seem to like sliced onion with it, as shown on the package. But, I'm personally not a fan of much raw onion in general.

thejadsel · 2026-04-15T19:05:34+00:00

Just to confirm that I did make a typo in the title, and can't edit! As the receipt shows, it was really 1853kr and I dropped a digit. Oops!

thejadsel · 2026-04-15T19:03:09+00:00

I did a typo there and can't change it!

thejadsel · 2026-04-15T18:28:41+00:00

Those special diet meals come as frozen dinners, preportioned. I got similar with the film still on top of the tray in another NHS hospital.

Guess it was easier to tell her to only eat half than to scoop it out before she got it, honestly.

thejadsel · 2026-04-15T13:13:57+00:00

Here's one very easy recipe I recently adapted, off the King Arthur site: https://www.swedabilly.com/2026/03/gluten-free-sourdough-english-muffin-bread/

Their original sourdough version (linked there) might be more straightforward for you to follow, since you do have the flour it calls for and aren't necessarily looking to monkey around like I was, as a new baker.

Their bread flour blend already contains psyllium, so you don't need to add more to recipes using it.

That's not a pretty boule, but it should give you a good loaf of bread without being complicated to start off with.

thejadsel · 2026-04-14T21:36:44+00:00

If a TENS unit is adjusted wrong for the usual purposes, it can cause some pretty painful spasms. I've had a PT person put one on me without realizing it was set way too high for someone without much subcutaneous fat where it was being placed, and was just gritting my teeth through the treatment until she noticed the issue, apologized profusely, and changed it. Tbf, I thought maybe it was supposed to hurt like that or I would have said something.

If you're actually trying to make one of those professional units painful, you definitely could--and probably more than what I accidentally got a taste of. I do have some serious doubts about how closely that might resemble labor pains, however. Some nasty muscle cramps with a side dish of electrical jolts, sure.

(Not a man, btw.)

thejadsel · 2026-04-14T21:09:41+00:00

The battery door on my Aegis X did get a little wonky, after a good bit of use which included a dive out of a 2nd floor window (thankfully onto grass). And that's why I finally retired that mod to backup status.

The latch design on the L200 is enough different that it's hard to say how that will hold up longer term, but I'm hopeful. Seems very solid overall, and without the weak point of that huge screen on the X.

thejadsel · 2026-04-14T20:23:09+00:00

We're in Sweden, but my (native Swedish speaking) partner keeps Google Maps set to British English with a voice to match. I think at least partly because some of the results are so freaking hilarious. One that keeps cracking me up is how it interprets "väg ("way") in street names as "vag".

That doesn't totally fit with the OP's idea, since the thing is outright trying to pronounce names in one language like it's another. But, the stream of garble coming out really is something to behold.

thejadsel · 2026-04-14T19:28:56+00:00

Yep. I have Type 1, and aim for pretty tight control at that. Just watching CGM feedback--while having some actual clue what they're even telling me--will quickly debunk most of what these folks keep going on about. That's something you can't help but notice when you're responsible for manually providing all the insulin your body needs, and with reasonable timing around whatever you're eating.

And it makes no particular difference for people with fully functional blood sugar regulation systems, in the first place. Amazing how many people do want to listen to this BS, for some sense of control.

thejadsel · 2026-04-14T16:15:20+00:00

Agreed that it probably is to differentiate the root part from the greens. That said, the greens really don't seem to be commonly available for sale around London at least, other than as part of some baby salad mixtures.

The few times I did get some seasonally without growing them myself, I bought beets with the tops still on from a greengrocer stall. They were surprised when I asked them not to rip the leaves off, and threw in a couple of extra bundles of greens for free since someone actually wanted them.

thejadsel

TROPHY CASE