Thank you, fruitnut, I will keep that in mind. I find a lot of conflicting information about growing lemons indoors. Do they prefer an acidic environment? Should I water the whey down?

plllog- As I said earlier, it often depends upon how much..... If you have a copy of Shirley O. Corriher's excellent book, "CookWise", check out page 80 for the information. She had this issue with bread when she increased nonfat dry milk in a recipe to 1/2-cup. She says at the end of the information, "I imagine you will find that it does not matter in some recipes, but it may in others." And goes on to say, "Personally I am going to scald both milk and reconstituted nonfat dry milk just for my own peace of mind." It's been several years ago now, but someone here in the group posted the information from "CookWise" (copyright 1997) when we had a discussion on the subject and that's when I purchased "CookWise" and fell in love with the cute as a button Shirley Corriher (who was often a guest on Alton Brown's show) with all her cooking science as a trained chemist. Michigan State University researchers, T. Volpe and M.E. Zabic, isolated the protein in whey that was responsible for the reduced volume and poor texture. And as you can see, the protein is also present in nonfat dry milk. I also have information from Oregon State University (Sept. 2005) on the subject: "There is an unknown constituent within milk that will weaken gluten. The constituent is likely one of the whey proteins acting somewhat as a protease. Scalding denatures it. If not done, the loaf will have a course structure and decreased volume ....." On a personal note, I was trying to develop a high-protein bread with copious additions of whey-based milk substitute powder and vital wheat gluten for about 20% of the flour in the recipe and ended up with lots of bread problems characteristic to those associated with the whey protein. I also experimented using sweet dairy whey powder in sweet dough recipes, to get sweetness without all the additional sugar, and encountered the same problems. So those are examples that are out-of-the-ordinary in the testing world - not a regular recipe. An old family favorite for Dill Bread has 2-cups of cottage cheese in the recipe. If I heat the cottage cheese, then cool to room temperature before adding it to the dough, I don't have a problem. But if it's only room temperature, the bread has a lumpy (rollercoaster-like) crust that gets huge bubbles and separates from the crumb. I would often see similar recipes when judging yeast breads at County Fairs with the same poor bread characteristics. I eventually switched to a Dill Bread recipe that has 1/2 c. plain yogurt (I generally used kefir curd with some of the whey drained) and I got much better bread quality. Until one tries the loaf with AND without scalding the milk, they will not know if scalding will alter the bread texture and loaf characteristics. The same goes for adding the fat to a bread recipe. You can make the same enriched dough recipe with the same ingredients, and when you add the fat late in the kneading (after the gluten has developed), the loaf will be higher and lighter with a more open texture. When you add the fat early in the mixing, it shortens the gluten and the result is a more dense, tender, compact, almost cake-like loaf. Neither is right or wrong, it's just information to know if you would like to alter the end product. A more open texture is nicer for toasting (the holes are great for holding butter and jam), while a dense texture will work well for a sandwich-type application (meat spreads and condiments don't fall through a dense crumb texture). -Grainlady

I think Europeans are used to hacking off plugs and putting on cheap standard plugs when they move around. In the U.S. though, 220V is generally used only for heavy-duty appliances, and the plugs tend to be heavy duty as well. Look at this one from Home Depot: http://www.homedepot.com/p/Pass-Seymour-15-Amp-250-Volt-NEMA-6-15P-Industrial-Grade-Plug-PS5666XCCV4/100206376 I don't think you would have to worry about this plug or its connections loosening up. It is a bit ugly to have sitting on your kitchen counter, though, which is why I decided to take a chance on a British outlet. There are 2 other possibilities, both of which I've tried and can vouch for. The first is a simple plug converter from Quick220.com: http://www.quick220.com/ADAP001.html I used this when I first wanted to prove that the kettle would work on American 220V, and the converter worked fine. Please note though, that it's not a transformer, and you'll still need a 220v circuit. Quick220 also makes devices that will plug into 2 off-phase 110V circuits and give you a 220V circuit. It's a bit of work finding 2 off-phase circuits, but the guy at Quick220 is very helpful and will walk you through it. If you don't want to have new circuits put in right away, this might be a better solution than using a transformer. Finally, you can get a custom extension cord made using a British receptacle on one end and an American plug on the other. I had one made at stayonline.com before we had our kitchen renovation done and it worked perfectly. The cost is about $42, depending on the length of cord ordered. If you're interested in this option, let me know and I'll walk you through how to do it. We don't plan on selling our house anytime soon, so putting things back to an American standard wasn't really a consideration for us. If we did sell the house, I suppose I would try to leave the socket as is and give the buyer a nice British kettle as a housewarming gift. Otherwise, the circuit could simply be disconnected at the breaker and the outlet tiled over. We don't use a food processor very much, but I can see how a British unit might be more powerful than an American one. Check the wattage to make sure. I had thought about getting additional UK outlets in our kitchen for a toaster and Nespresso machine, but the U.K. units were no more powerful than the American versions.

It worked beautifully! In addition to using the tartaric acid instead of lemon juice, I heated the cream/milk very very slowly, in a new larger double boiler (it is very hard to find a double boiler that will hold 2 quarts This one is marked 8 cups but that would be to the brim. I used 4 cups cream and 3 cups whole milk. ). It took almost 45 minutes to come up to 190 F. I did it while doing other work in the kitchen, so I was not standing over it. I might have done that too slowly, but I was playing it safe. I stirred very gently. In addition, I heated the water the tartaric acid was dissolved in. I dribbled that in while stirring. The cream/milk did not make the rapid break into whey and “shreds” like last year. Instead, it slowly formed soft, fluffy curds. Visually like very small curd cottage cheese. But fluffier. Most recipes call for immediate draining. If I had done that, I would have lost most of my volume. A few called for refrigeration over night, or 10-12 hours first. I did that. Much more of the cream/milk solution were solids by then. In the morning of the next day, I poured it into my cloth lined colander, set over a bowl, and put back in the refrigerator. Mid afternoon (~ 7 hours later), I had a couple of cups of whey. Regardless of what any of the recipes say, I have always found these to produce a lot of whey. I hung the bag then (outside the refrigerator) to continue dripping with more pressure. Overnight in the frig again. I think it has exuded all the whey it will. It is hung now. Squeezing produces nothing, though it might a bit when it warms up. Total whey is about 3 ½ cups, guesstimating, out of 7 cups cream/milk to start with.(BTW, the whey is delicious to drink. It’s hard to describe the taste. It’s got a slight sour cream tang) My daughter and I will be making the tiramisu tonight.