daizee
Knifemaker / Craftsman / Service Provider
- Joined
- Dec 30, 2009
- Messages
- 11,122
All you hardcore fire-making, trap-setting, rodent-munching, grass-wearing, knife-in-the-teeth outdoors types have NOTHING on me. I repeat: NOTHING.
Check-it: I make my own organic yogurt with naught but a glass jar (recycling!) and a woodstove.
While the uncultured among you (haw haw) may eschew such pansy pursuits, you KNOW you wished you had some nice clean dairy to wash down that charred muskrat you ate while shivering next to the campfire you sparked using a random rock and your ferro-rod incisor caps.
Yogurt cultures at ~100 degrees F - yes, body temperature! Because it's good for ya. Online you'll see all sorts of weird ways to keep the culture warm while it's doing it's thing. I just leave the jar about 18" from the woodstove for a day with the top screwed down just short of tight. The culture consumes some of the sugars, including the lactose, which means you'll need fewer leaves when squatting over a log. The culturing reduces spoilage by out-competing spoilage-inducing bacteria and consuming the sugars which they would feed on.
All you need to make the next batch is a big spoonful of the previous batch and some milk. I use the local store brand organic ultra-pasteurized stuff (don't drink a lot of straight milk - it keeps).
So bring it: What totally awesome low-tech self-sufficiency activities do YOU do on a regular basis that don't involve scaring the bears?
That's the yogurt there on the right in the Mason jar, which held tomato sauce at once time. Now it's a yogurt container or drinking glass:
Note the high-precision ceramic coaster underneath. I suppose that's cheating (at what I don't know):
-Daizee
Check-it: I make my own organic yogurt with naught but a glass jar (recycling!) and a woodstove.
While the uncultured among you (haw haw) may eschew such pansy pursuits, you KNOW you wished you had some nice clean dairy to wash down that charred muskrat you ate while shivering next to the campfire you sparked using a random rock and your ferro-rod incisor caps.
Yogurt cultures at ~100 degrees F - yes, body temperature! Because it's good for ya. Online you'll see all sorts of weird ways to keep the culture warm while it's doing it's thing. I just leave the jar about 18" from the woodstove for a day with the top screwed down just short of tight. The culture consumes some of the sugars, including the lactose, which means you'll need fewer leaves when squatting over a log. The culturing reduces spoilage by out-competing spoilage-inducing bacteria and consuming the sugars which they would feed on.
All you need to make the next batch is a big spoonful of the previous batch and some milk. I use the local store brand organic ultra-pasteurized stuff (don't drink a lot of straight milk - it keeps).
So bring it: What totally awesome low-tech self-sufficiency activities do YOU do on a regular basis that don't involve scaring the bears?
That's the yogurt there on the right in the Mason jar, which held tomato sauce at once time. Now it's a yogurt container or drinking glass:
Note the high-precision ceramic coaster underneath. I suppose that's cheating (at what I don't know):
-Daizee
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