I'm here to remind my future self, even if that person exists no more than a week or two in the future, that slow-heating milk for cheese and yogurt making does not necessarily require that the burner be at the absolute lowest setting. While I am certain that the slow-heating process results in a creamier and likely tastier product, the wait at the absolute lowest setting results in punchy, vaguely delusional posts in the wee hours after culturing has been done.

I am now off to dream about Bassett's Liquorice Allsorts. I can say this reliably since I have dreamt of Bassett's Liquorice Allsorts in some capacity for the past four days. Slow-heating milk has no correlation with Bassett's Liquorice Allsorts, just as Bassett's Liquorice Allsorts (while difficult to find for some reason) are not "The Devil's Candy." I wants me some, for they are tasty in milk and remind me of the halcyon days of my youth... or at least of tramping through the Western Highlands of Scotland with no map.

Also entirely unrelated, I've given this to 7shots. I've ever so pleased with how it came out. Hope you like it.