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| Author |
Message |
| 18 new of 92 responses total. |
jiffer
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response 75 of 92:
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Jul 11 16:41 UTC 2003 |
Get some of those microwavable heat packs, a cooler, a digital
thermometer with a probe... heat up the packs, put in cooler, warm up
inside, check thermometer for designed temp.., adjust heat pack warm up
time to what you desire... cont.
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tod
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response 76 of 92:
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Jul 11 16:53 UTC 2003 |
This response has been erased.
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rcurl
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response 77 of 92:
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Jul 11 17:00 UTC 2003 |
The top of your (CRT) monitor, with perhaps a box over it, should make a
good warmer.
I made a themostatted spce warmer with a (second-hand) aquarium thermostat
and a (second-hand) warming plate.
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keesan
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response 78 of 92:
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Jul 11 18:13 UTC 2003 |
I don't leave my monitor on overnight. The water heater is insulated.
Jim puts things on top of his refrigerator to keep them warm, near the back.
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mynxcat
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response 79 of 92:
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Jul 11 18:58 UTC 2003 |
Resp 74> I said "store" chapattis, not "make" chapattis. We usually
roll them out and make them on a round iron skillet.
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jmsaul
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response 80 of 92:
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Jul 11 22:12 UTC 2003 |
Not all gas ovens have pilot lights. Some use piezoelectric igniters.
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fitz
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response 81 of 92:
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Jul 12 21:26 UTC 2003 |
ABC Warehouse still had two models with pilot lights. I was as surprised as
others.
Regarding yogurt, I incubate mine in a water bath warmed by an Westbend
electric Dutch oven. I've marked the dial on the control, so I don't remember
the incubation temperature.
Sucessive batches tend to get more powerfully sour. Anybody else notice this?
I might make five batches and then buy a new starter.
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keesan
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response 82 of 92:
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Jul 13 12:35 UTC 2003 |
Maybe you are getting some wild microorganisms dropping in? Do you cover the
yogurt? We have been given an electric deep fryer - it might go cool enough.
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scott
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response 83 of 92:
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Jul 13 12:46 UTC 2003 |
There might actually be some kind of bacteria inhibiter in the original yogurt
which gets progressively diluted through several batches. That might be
keeping the nasty stuff at bay, or perhaps keeping the actual culture from
eating too much of the sugar.
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other
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response 84 of 92:
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Jul 13 12:54 UTC 2003 |
It could also be that the population of bacteria in the same physical
quantity of starter you use is increasing each time, so the total
duration of the process results in far greater numbers with far greater
effect.
Try either reducing the processing time or the amount of starter or both
on subsequent efforts.
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other
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response 85 of 92:
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Jul 13 12:55 UTC 2003 |
(Or the temperature...)
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fitz
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response 86 of 92:
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Jul 14 16:04 UTC 2003 |
I like the idea of reducing the processing time. My temperture was orginally
set with the aid of my darkroom thermometer. If the information I had at
the time was accurate, it was the ideal temperature for growing lactobacillus
bulgaricus alone. Departures from the ideal temperature favored the culture
of other un-yogurt-like bacteria.
Yes, I did cover my containers and the milk was scalded and cooled before
innoculation.
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keesan
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response 87 of 92:
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Jul 14 16:36 UTC 2003 |
There are two cultures in the yogurt I bought, the other being acidophilus.
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russ
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response 88 of 92:
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Jul 14 22:12 UTC 2003 |
Re #84: Or the culture is not a single strain but a community, and the
relative populations shift away from the best-taste ratio over time.
Changing the conditions of fermentation might make a difference there.
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tod
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response 89 of 92:
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Jul 15 17:44 UTC 2003 |
This response has been erased.
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fitz
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response 90 of 92:
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Jul 16 05:55 UTC 2003 |
>#88: Very likely that is the case, since I'm using an active culture
commercial yogurt as a starter each time.
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eprom
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response 91 of 92:
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Aug 17 20:42 UTC 2003 |
I was suprised to read that Cecil Rhodes, the founder of the Rhodes
Scholarship played a big part in setting the foundation for South
Africas' apartheid.
http://www.telegraph.co.uk/news/main.jhtml?xml=/news/2002/02/10/wfound10.xm
l
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naftee
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response 92 of 92:
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Aug 26 14:52 UTC 2003 |
Surprising, iSN"T IT?
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