foodie3

my process is as follows: i heat 9-10 cups of nonfat milk to 185F (microwave 17 min on high) place the bowl in an ice bath and cool the milk to 125F (takes 7 min) add 2 tbsps of starter (brown cow yogurt) diluted with a little warm milk pour in salton cups (i also use pint mayo jars) place in yogurt maker, plug it in 12 hrs later cover jars and refrigerate let the yogurt set in fridg for 12hrs.

"brown cow" is a brand name (in california) of the yogurt that i use as a starter. after trying several other brands, i found this most to my liking. incubation here refers to the length of time that warm milk (at 125F) with added yogurt culture is left in the yogurt maker. this is a good read for anyone interested in the process of yogurt and cheese making. http://biology.clc.uc.edu/Fankhauser/Chees.../YOGURT2000.htm

i make yogurt on a regular basis using salton maker with 5 cups 14 oz each. i use only nonfat milk and 2 tbsps "brown cow cream on the top" yogurt as a starter. i incubate warm milk for about 12 hrs in the machine and freeze the rest of the starter in small individual jars for later use. my yogurt is very thick and completely fat free!

i have a bron, use it almost exclusively for slicing fennel, never use a guard; i am super carefull with it and never had anything but a few scrapes. also have a plastic cheap one, it does a great job on cucumbers!

Thanks for all the replies! A couple more questions: - Do I need Peking or Muscovy Duck for confit? - Where is 99 Ranch located (I assume it is a name of the market)? - What are some of the other large Asian markets?

I'd like to make duck confit for the first time, any tips are welcome!