On Wed, 27 Jul 2005 12:09:23 GMT, George Beasley wrote:
>
> I prepare the yogurt and put it in a 1/2 gallon Igloo container with wide
> mouth. Keep it on the counter for about 4 hours and then put the container
> in the refrigerator with the lid off, for a quick cool-down. Works great!
> Elly
>
When you originally brought up this idea, my Igloo was in use storing
"hermit crab water" (salty). My husband threw it out today in a
cleaning frenzy (he forgot why the water was in there), so now I have
the container back and I can try this method soon.

sf
making smaller batches of salty water for the crab