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Thanks, Pete. I suspect the almond milk will set pretty well, because it gets thick in the container unless you regularly shake it up. I'll have to look into the best starter culture to use--maybe I can just open up one of our current probiotic pills and dump it straight in? I have found that almond milk gets kind of brownish-grayish when you cook it, so I may end up using hemp milk or Dari-Free (powdered potato milk) instead to keep it from being so darn unattractive.
In other news, I am mailing the following letter to our pediatrician today:
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