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<blockquote data-quote="AndBreathe" data-source="post: 650588" data-attributes="member: 88961"><p>Oh boy. The yoghurt I made last Sunday gets better and better. I made it with Channel Islands milk, so it's incredibly rick, but so delicious. I just made it in a Pyrex, clip-lock dish. Every morning I come to dish up my breakfast more whey has released itself. I concentrate on the curd element, but I can't for the life of me decide if the carb content is in the curd or whey. Either way, I'm happy with it, and will make more, on Monday. </p><p></p><p>Mmmmmmmmmm. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite41" alt=":hungry:" title="Hungry :hungry:" loading="lazy" data-shortname=":hungry:" /></p></blockquote><p></p>
[QUOTE="AndBreathe, post: 650588, member: 88961"] Oh boy. The yoghurt I made last Sunday gets better and better. I made it with Channel Islands milk, so it's incredibly rick, but so delicious. I just made it in a Pyrex, clip-lock dish. Every morning I come to dish up my breakfast more whey has released itself. I concentrate on the curd element, but I can't for the life of me decide if the carb content is in the curd or whey. Either way, I'm happy with it, and will make more, on Monday. Mmmmmmmmmm. :hungry: [/QUOTE]
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