AccessibilityText size: This site uses the Open Source Content Management System Plone and has been designed to be completely accessible and usable, working in accordance with the Web Content Accessibility Guidelines (WCAG v1.0). If there is anything on this site — accessibility or validation related — that is not according to the standard, please contact the Site Administration, and not the Plone Team. Access keysAccess keys are a navigation device enabling you to get around this web site using your keyboard. Available access keysThis site uses a setup that closely matches most international recommendations on access keys. These are:
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August 5, 2011: Here are some new ideas we have used to create fresh yogurt: - we finally tried using gelatin to help thicken the resulting yogurt. The good news is that the yogurt was thicker than normal but the bad news is: + that the gelatin we used must have been stale because it had an off taste to it. Perhaps using a flavored package might result in a tasty flavored yogurt. + the yogurt would not strain well to make Greek yogurt. - Also, we tried making double strength powdered milk and using that for half the dairy. This worked out very well. |
