tag:blogger.com,1999:blog-3302975315458122730.post9207752137889032487..comments2023-06-26T07:15:09.693-07:00Comments on Living out WWII Rationing: When to be a creative cook?Whipstich Vintagehttp://www.blogger.com/profile/15841372259702283188noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3302975315458122730.post-78260932469574038162011-12-19T15:37:56.058-08:002011-12-19T15:37:56.058-08:00I am really enjoying your historical experiment! I...I am really enjoying your historical experiment! I admire your taking this on.<br />What are you going to do about Chrsitmas? Do you have some ration stamps saved up for goodies? Take care, MaryAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3302975315458122730.post-38683406123950247132011-12-02T20:32:18.059-08:002011-12-02T20:32:18.059-08:00As a yogurt maker, may this perfect stranger make ...As a yogurt maker, may this perfect stranger make a few suggestions? I agree with you on problems #1 and #2; my favorite is whole milk, and outdated starter probably wasn't the best...but as far as heating the milk, I always bring it to a boil, then let it cool down to the temp of a nice, hot bath ( I check with a clean pinky). If you make a lot (more than one container) at a time, I'd also suggest going through the hassle of sterilizing your containers. It greatly extends the fridge-life of your yogurt. <br />Keep trying! (And have you dared to try that cheese yet?)<br />I am loving your blog. You are doing a fascinating experiment, and thank you so much for sharing it with all of us!AmyD.https://www.blogger.com/profile/08334527936054839254noreply@blogger.com