u/Live-Cartographer274

I’ve made 2 batches of yogurt and they’re just what I was hoping for. I added powdered milk (fat free) to my whole milk before heating for the second batch, but I still strained it to get the thickness I like. I’d rather not strain, it’s just messy and more steps than I want to take on, and I like the flavor of the unstrained better. What are some ways I can thicken it easily next time? Thanks!

Edit: Thank you everyone! To answer a few questions I’ve been using whole/full fat milk. I followed directions on the instant pot, and heated 2 quarts of milk to 180F, which is I think about 82C. (Added 1/2c dry milk before heating) Cooled to 110 and added 2 Tablespoons of yogurt. i think next week I will try adding more dry milk and slightly less starter. If that doesn’t work I’ll try heating longer. Thank you for your help, the people in this sub are so kind and helpfu!

Does anyone know if she has said if she will tell Judith’s story after book #4?

hi I’ve been living in Altra trail runners and as long as I do that and my stretches my feet do pretty well. (finally!) I’m looking for some “nice” shoes for work but I need a wide toe box like Altra.

I tried docs and sadly too narrow

Edit to add - I’m a teacher and on concrete all day so “nice” for me is a relative term. Probably what other people think of as normal

hello, I am touring 3 assisted living facilities with my parents over the next two weeks. They will need different levels of care; one memory, the other physical help. I have a list of questions about how/how long they can be together, services, waitlists, and that kind of thing. If it’s relevant they are both 90 and thankfully have funding for private care, we are in the US.

What are some less obvious questions I should be asking? Thanks in advance!

I finally listed to the 3 cups of tea ep. as a schools teacher in my 26th year of indoctrinating students changing lives I fully support the policy that after doing a lot of good I can then do some crime. taking suggestions.

Hello,

I realized I am allergic to my down pillows. I love them because they squish down kind of small. A problem I have with a lot of other pillows is that they're too fluffy/thick. I've tried the adjustable memory foam pillows and don't like them. Can anyone suggest a washable, down alternative pillow that's more compressible than a typical pillow? Thank you!

Hello,

I just ordered a low FODMAP onion soup replacement, and from what I remember about the "real" stuff seems to be the same. I know you can use it for dip, hamburger, soup, etc. I'm wondering if anyone has any less typical ways they've used it? Maybe in marinades? I am not sure if the rules allow me to post a link, but if you search for it you should be able to find it. Thank you!

Hello,

I am thrilled to be headed to Costa Rica in a few weeks. We will be doing lots of Rainforest and a few beach days. I already have some '7-hour' bug repellent wipes. I will be there for 7 days plus 2 travel days. Considering I will usually be getting wet and drying off several times a day, how many wipes should I bring? Thank you!

Hi there! I’ve been thinking about what makes my favorite foods stand out from other meals. I realized they all have a crunchy or crispy component. Tacos, pho, pizza, they all have several textures and always something crispy or crunchy.

What are some of your less obvious ways to add something crunchy?

Edit - thank you for all the suggestions! I forgot to add I can’t eat onions or garlic, except for the green parts of onion/scapes. Very sad but is motivating me to be more creative in the kitchen

hi, I need to assemble an egg strata in one location, and bake it in a different one the next day. Can I assemble all of it in a Ziploc bag, and then pour it in the casserole dish and bake it once I get there? if I I do that should I leave the cheese out until day 2?

Edit - thank you everyone! I think I will prep all the ingredients at home, assemble and bake at the cabin. (Cabin kitchen has an oven but not really any counter space)