Pour mixture into prepared dish, place into a 9 × 13 inch pan and fill
pan with hot tap water to come about half way up the sides of the quart dish.
Pour or ladle the mixture into the yogurt maker containers or another incubator (if using a thermos, first warm the
inside with hot tap water) and incubate between 110 °F and 115 °F for 5 to 10 hours, depending on the desired flavor and consistency — longer incubation periods produces thicker, more tart yogurt.
My ingenious method for heating up breast milk used to consist of filling a
pot with hot tap water, dropping the bottle of milk into the pot and then placing another smaller pot of hot tap water on top to keep the bottle submerged.
Add cashews to a blender,
cover with hot tap water to about a 1 ⁄ 2 inch above the nuts and allow to soak while making the soup.
In a medium bowl, mix together the cashews and macadamia nuts and cover
with hot tap water.