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Joined 2 years ago
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Cake day: June 30th, 2023

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  • From what i understand “cottage cheese” is a cheese made from milk treated with rennet, lightly strained, and mixed with a little bit of cream. I’m sure there’s regional variation in the terminology and process.

    From like 2 minutes of searching online, I seems like what people call “dry cottage cheese” is basically just what I described. Heat milk, acidify it, and strain. Typically what I do is strain it with a cloth until it’s fairly dry, then I’ll mix back in some of the whey until I get the texture I like.

    The fancier version involves fermentation with bacterial cultures to create the necessary acid, but that’s not something you are going to do with a half jug of milk you want to just use up before it goes bad.


  • Yogurt is super easy to make with any (dairy) milk.

    There are some cheeses that are better with unpasteurized milk, but it still works with pasteurized milk. I think most cheeses made with unpasteurized milk are just done that way because the pasteurization is an unnecessary step. Cheeses that are aged long enough have the pathogens die off. In the US, that threshold is 60 days. In the EU, tradition is deemed more important than safety, so there is no waiting period. https://pmc.ncbi.nlm.nih.gov/articles/PMC12146498/#fsn370409-bib-0006

    Homogenization is a challenge for curd formation with some cheeses, but you can counteract it with some extra calcium chloride.

    It’s common to add cream to milk to boost the fat content for some cheeses.

    You wouldn’t make rennet-based cheeses of the leftovers from a jug of milk, though, cause that’s not enough bang for your buck. I just make what’s essentially like a ricotta. All you have to do is heat it up, and add a little bit of distilled vinegar or lemon juice which cuddles it, and then you strain it through cheesecloth.












  • Until you do like step one of taking an appliance apart, and realize that the real manual is marked “for technician use only”, and it’s hidden inside of the appliance.

    My washer and dryer both have good manuals complete with circuit diagrams under the top once i take a few screws out. My chest freezer has one taped up under the hatch where the compresser sits. My refrigerator has one hidden in the door hinge.


  • Yeah, it’s really frustrating when someone with higher body fat that floats like a cork tries to tell you how to do it.

    Technique can’t overcome density. I will say that I got slightly better at it after learning to SCUBA dive (or maybe I just got fatter). In scuba, you move up and down in the water column by adjusting the range of your breathing. You basically try to get your neutrally boyant setpoint at 50% lung capacity. To go down, you try to control your breathing from 0-50% and to go up, you breathe from 50-100%. It made me slightly better at keeping my lungs really topped up with air.

    To float, I basically have to hold my lungs at max capacity, and then exhale-inhale as fast as possible, which is unnatural and takes concentration. I usually have to use my arms for a little bit of upward thrust through that breath.

    There’s no lungs in my legs, so those will sink no matter what. People claim you can “use your core” or some other BS to keep your legs afloat, but the fact of the matter is that if your upper body is positively buoyant and your lower body is negatively buoyant, there will be a rotational moment pulling your legs down, and it can only be counteracted by external application of force (i.e., kicking your feet). I can either float on my back with a mild amount of kicking, or i can do like a face-in-water deadman float, and just pull my head out of the water occasionally to quickly breathe.



  • You’re getting downvoted for saying something sorta close to true, but not exactly. I agree strongly with everything you said here, though.

    Generally, with any complex human-machine interface, you want to cast as wide of a net for accommodation as possible because there are so many variables that come into play.

    Like if you are putting together a basketball team, you probably want a bunch of tall dudes, but you never know how many Muggsy Bogues’s are out there unless you let everyone play.

    For a fighter pilot, would you rather have a female with greater ability to distinguish color, or a male that can pull higher g’s? It’s impossible to say what specific traits would lead to the best outcome in all possible engagements.

    Even things like colorblindness can be a positive in situations because camouflage can stick out to colorblind people. Some types of deafness comes with immunity to motion sickness.