<div>Thank you all for your response just so i have it right its just light cream here in Australia</div>
<div>Regards</div>
<div>Adrianna</div>
<div>P.S. Also how do i actually access the list so i can see all the messages on the different questions and answers.<br><br> </div>
<div><span class="gmail_quote">On 18/08/07, <b class="gmail_sendername"><a href="mailto:cheese-request@hbd.org">cheese-request@hbd.org</a></b> <<a href="mailto:cheese-request@hbd.org">cheese-request@hbd.org</a>> wrote:
</span>
<blockquote class="gmail_quote" style="PADDING-LEFT: 1ex; MARGIN: 0px 0px 0px 0.8ex; BORDER-LEFT: #ccc 1px solid">Send Cheese mailing list submissions to<br> <a href="mailto:cheese@hbd.org">cheese@hbd.org</a><br><br>
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<br>than "Re: Contents of Cheese digest..."<br><br><br>Today's Topics:<br><br> 1. Half & Half (Adrianna Cooper)<br> 2. Re: Half & Half (Scott Walde)<br> 3. Re: Half & Half (Jack Schmidling)<br>
4. Re: Half & Half (Rita P)<br><br><br>----------------------------------------------------------------------<br><br>Message: 1<br>Date: Fri, 17 Aug 2007 13:46:21 +1000<br>From: "Adrianna Cooper" <<a href="mailto:adrianna.cooper@gmail.com">
adrianna.cooper@gmail.com</a>><br>Subject: [Cheese] Half & Half<br>To: <a href="mailto:cheese@hbd.org">cheese@hbd.org</a><br>Message-ID:<br> <<a href="mailto:ee88265f0708162046ode9fdbbx46b3f0c0fc45a983@mail.gmail.com">
ee88265f0708162046ode9fdbbx46b3f0c0fc45a983@mail.gmail.com</a>><br>Content-Type: text/plain; charset="iso-8859-1"<br><br>Can anyone please help me, I would like to make the yogurt but am unfamilar<br>with the product Half & Half, could someone please enlighten me.
<br><br>Thank you<br>Adrianna<br><br>--<br>Concerned about your HEALTH? NEW! 100% Certified Organic Lipstick &<br>Skincare. <a href="http://www.jasorglife.com">http://www.jasorglife.com</a><br>-------------- next part --------------
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</a><br><br>------------------------------<br><br>Message: 2<br>Date: Thu, 16 Aug 2007 22:04:38 -0600<br>From: Scott Walde <<a href="mailto:scott@waldetech.ca">scott@waldetech.ca</a>><br>Subject: Re: [Cheese] Half & Half
<br>To: "The Cheese Makers' Digest" <<a href="mailto:cheese@hbd.org">cheese@hbd.org</a>><br>Message-ID: <<a href="mailto:46C51E56.4040401@waldetech.ca">46C51E56.4040401@waldetech.ca</a>><br>Content-Type: text/plain; charset=ISO-8859-1; format=flowed
<br><br>Adrianna Cooper wrote:<br>> Can anyone please help me, I would like to make the yogurt but am<br>> unfamilar with the product Half & Half, could someone please enlighten me.<br>Half & Half is simply "Coffee Cream" aka Creamilk... approx 10% MF.
<br><br>ttyl<br>srw<br><br><br>------------------------------<br><br>Message: 3<br>Date: Thu, 16 Aug 2007 22:17:39 -0600<br>From: Jack Schmidling <<a href="mailto:arf@mc.net">arf@mc.net</a>><br>Subject: Re: [Cheese] Half & Half
<br>To: "The Cheese Makers' Digest" <<a href="mailto:cheese@hbd.org">cheese@hbd.org</a>><br>Message-ID: <<a href="mailto:46C52163.4050801@mc.net">46C52163.4050801@mc.net</a>><br>Content-Type: text/plain; charset=ISO-8859-1; format=flowed
<br><br>Scott Walde wrote:<br>> Adrianna Cooper wrote:<br>><br>>>Can anyone please help me, I would like to make the yogurt but am<br>>>unfamilar with the product Half & Half, could someone please enlighten me.
<br>><br>> Half & Half is simply "Coffee Cream" aka Creamilk... approx 10% MF.<br><br>Roger. It's known as light cream in the rest of the world.<br><br>js<br><br><br>--<br>PHOTO OF THE WEEK: <a href="http://schmidling.com/pow.htm">
http://schmidling.com/pow.htm</a><br>Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver <a href="http://schmidling.com">http://schmidling.com</a><br><br><br><br>------------------------------<br><br>Message: 4<br>Date: Thu, 16 Aug 2007 21:43:50 -0700 (PDT)
<br>From: Rita P <<a href="mailto:hotstuffme@yahoo.com">hotstuffme@yahoo.com</a>><br>Subject: Re: [Cheese] Half & Half<br>To: "The Cheese Makers' Digest" <<a href="mailto:cheese@hbd.org">cheese@hbd.org
</a>><br>Message-ID: <<a href="mailto:561996.78151.qm@web53610.mail.re2.yahoo.com">561996.78151.qm@web53610.mail.re2.yahoo.com</a>><br>Content-Type: text/plain; charset=iso-8859-1<br><br>Thanks Jack, always wondered what half and half
<br>actually was. US recipes continually use the term.<br>We have no such named thing.<br><br>Rita<br>Australia<br><br><br>--- Jack Schmidling <<a href="mailto:arf@mc.net">arf@mc.net</a>> wrote:<br><br>> Scott Walde wrote:
<br>> > Adrianna Cooper wrote:<br>> ><br>> >>Can anyone please help me, I would like to make<br>> the yogurt but am<br>> >>unfamilar with the product Half & Half, could<br>> someone please enlighten me.
<br>> ><br>> > Half & Half is simply "Coffee Cream" aka<br>> Creamilk... approx 10% MF.<br>><br>> Roger. It's known as light cream in the rest of the<br>> world.<br>><br>> js
<br>><br>><br>> --<br>> PHOTO OF THE WEEK: <a href="http://schmidling.com/pow.htm">http://schmidling.com/pow.htm</a><br>> Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver<br>> <a href="http://schmidling.com">
http://schmidling.com</a><br>><br>> _______________________________________________<br>> Cheese mailing list<br>> <a href="mailto:Cheese@hbd.org">Cheese@hbd.org</a><br>> <a href="http://hbd.org/mailman/listinfo/cheese">
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