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	<title>Encore un de foutu &#187; fermenting</title>
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		<title>yogurt is warm milk held overnight</title>
		<link>http://willhuenink.com/blog/archives/751</link>
		<comments>http://willhuenink.com/blog/archives/751#comments</comments>
		<pubDate>Sat, 29 May 2010 22:32:41 +0000</pubDate>
		<dc:creator>Will Huenink</dc:creator>
				<category><![CDATA[fermenting]]></category>

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		<description><![CDATA[A tablespoon of yogurt in a quart of milk, at about a hundred degrees, in a thermos overnight = yogurt.
Failing a thermos, a pot with a glass lid on a sunny day—that&#8217;ll do it, too. The bugs are called something thermophilus, apparently, which means they like heat. How&#8217;s that for scholarship?
There are niceties, but I [...]]]></description>
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		<title>readying new fermentation vessels</title>
		<link>http://willhuenink.com/blog/archives/262</link>
		<comments>http://willhuenink.com/blog/archives/262#comments</comments>
		<pubDate>Tue, 14 Jul 2009 15:23:27 +0000</pubDate>
		<dc:creator>Will Huenink</dc:creator>
				<category><![CDATA[fermenting]]></category>

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		<title>Alder Yarrow on winemakers</title>
		<link>http://willhuenink.com/blog/archives/68</link>
		<comments>http://willhuenink.com/blog/archives/68#comments</comments>
		<pubDate>Thu, 29 Jan 2009 00:26:58 +0000</pubDate>
		<dc:creator>Will Huenink</dc:creator>
				<category><![CDATA[fermenting]]></category>

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