loss

the art of cultures

 Yoghurt

As advocates for healthy endeavours, we are always on the lookout for educational ways to enlighten our every day lives. I finally hauled this yoghurt incubator out of the cupboard, and am currently in the beginning stages of growing my own yoghurt. 

It is quite simple, so don't be threatened by the cultivation process. 

What you'll need:

1 qt pasteurized milk

1/2 cup plain yogurt

1 Glass ball jar

A mild source of heat

Bring the milk to a boil in a saucepan. Once the milk bubbles up the walls of the pan remove from heat and let cool to room temperature. Once the milk has cooled to room temperature add the plain yogurt and mix well. Pour the contents into the glass ball jar. If you can set you oven to 100 degrees or less cover the jar with a damp cloth overnight. In general, you need a source of heat around 95 degrees that can harbor humid conditions. The process takes all of ten hours for nice, thick, yogurt. Enjoy!

Essentially yogurt is the product of beneficial bacteria fermenting milk and turning it into a thickened, acidic food that will stay fresh longer than milk itself, and that contains millions of bacteria that are welcomed by the human gut.

Les Bebes`

My little ones are growing every day into beautifully colored birds.

Sourdough Starter

Using the yeast from a cabbage plant from my garden, I started my very first starter.

The experiment began when I ran out of yeast and didn't feel like making a one item run to the store.

Yeast occurs naturally on the skins of certain fruits and vegetation. 

All I did was, using clean hands and utensils, rub the powdery residue (yeast) from the leaves into a jar of warm water. Add equal parts flour. Cover with cheesecloth. Let sit in a warm atmosphere (chicken heat lamp) without any disturbance. 

You will need to "feed" this mixture after 12 hours have passed equal parts water and flour. The next evening you should have a growing organism on your hands. (Fingers crossed!)

The ever present and always adorable Mr.