Simple Suggestion #232... Make your own yogurt

My sisters always tease me for having a strange capacity for odd memories. Well, here's another one...

I remember the first time I tasted yogurt. I was 14, and our family was waiting for a ferry on the BC coast to take us to Vancouver Island. Everyone went to the snack shop for treats, and mine was the most exotic of the group's -- peach yogurt. For whatever reason, we hadn't been yogurt people up to that point. At first, I wasn't sure I liked the sour milk undertone, but by the time the little container was empty, I was wishing for more. I was a convert.

I still love yogurt, but I have two major issues with the stuff you buy at the store:

1) The packaging. Every time you bring a container of yogurt home, you're stuck with a plastic container. I know, I know, they can be reused for all sorts of things -- kids' crayons, dog food, plants, you-name-it, but most of us have only so many places we'll employ them before they start piling up. Fortunately, in Edmonton, our Reuse Centre takes certain sizes of containers to be reused by daycares and playschools and people who need them.

They're also recyclable, especially here in Edmonton with our state of the art recycling facilities. But as with most recycling processes, plastic recycling requires a lot of energy, and every time it's recycled, the original product tends to lose quality. Better not to have those containers at all!

2) I have juvenile diabetes, and store-bought yogurt contains way too much sugar -- or sweetener related chemicals -- for my liking.

Fortunately, I have learned a better way to get my yogurt fix, thanks to my friends, awesome MCR and tweeter SuperSu, and her neighbour, Diane, who both taught me a few tricks at our Simplicity Study Circle last year. Making yogurt is easier than I would have believed. Here's how I do it (according to their suggestions/advice):

1. Warm some milk on the stove top to no more than 170 degrees F (75 C) -- not being a candy maker (for obvious, diabetes-related reasons), I had to go buy a candy thermometer for $7, but it was the difference between good yogurt and a mess, so well worth the money. (I discovered , a few times, that accidentally boiled milk makes something more like cheese curds than yogurt, and you can't reuse that product as feed stock for your next batch -- it won't work.)

2. Let the milk cool to 110 degrees, and then spoon in some natural (plain) yogurt that has active bacterial cultures. I used a 2% milk fat variety to start and put in one tablespoon (15 mL) of yogurt per cup (250 mL) of milk. (More isn't better in this case -- putting in too much starter yogurt doesn't make your yogurt any thicker, it just crowds the yogurt bacteria, or so I read on one of the websites SuperSu shared with me).

3. Warm the oven slightly, wrap the yogurt pot in a towel, and set it in the warmed oven (with the oven light on) over night. I tend to make mine before I go to bed, as I like to use my oven some days, but any time of day works, and you don't have to use an oven, though it's important to keep the batch warm. Click here for a website about slow cooker yogurt.

After several hours (about eight in my case), presto, fresh yogurt... that I package into the same plastic yogurt containers I've been using for the last four months, being sure to set aside enough for my next batch of yogurt. So -- I'm not bringing home a plastic container plus a milk carton a week, only the milk carton. Therefore, a bit of a reduction in waste. And there are fewer fossil fuel emissions in my yogurt making (no strawberries trucked from California). And it costs about a third (or less) of what store yogurt costs to make the same amount.

Of course, the yogurt I'm making is not quite the same as the thick and creamy stuff with fruit syrups that you find in the grocery store, which have cornstarch, cream, gelatin, vitamin D, and all sorts of other things added. If you like your yogurt thicker, a fine cheesecloth would be helpful to remove more of the whey water, or so a friend from India tells me. Or you can follow Sue's tip in the comment section below, adding skim milk powder to the mix before letting it set.

But I like mine as is, with cereal or in smoothies -- which have become my favourite breakfast meal because I can use a piece of banana for sweetness and a few frozen Evans cherries from my sisters' tree for colour, maybe mix in a few sprouts that I grow on the windowsill for extra nutrients and blend it all up. And with the honeyberries, raspberries and saskatoon berries that are growing in our yard, I'm looking forward to more yogurt smoothie flavours this summer.

Yogurt making is one more small, self-reliant step I can take in my own food production, one that cuts down on the over abundance of plastic in my life, and it's much simpler than I imagined.

I doff my hat to wise women Diane and Sue for sharing their wisdom with me! And pass it along to you!

P.S. Looking for more Simple Suggestions? Click here.

Simple Suggestion #201... Consider your food's sources

a view in our greenhouse today...
 Black Prince heirloom tomato plants

Wow, what a great bunch of people at this most recent round of Simplicity Study Circles. They're teaching me a lot -- and last night's discussion was the best one I've attended yet on the topic of Simplicity and Diet, just for all that I learned.

To be honest, I'm not the best at carrying through on this Simple Suggestion -- but as I've admitted often in the past, I'm no expert in Simplicity, but a traveller on the path toward a simpler, saner and more sustainable way of life. When it comes to food, growing, canning and freezing the organic bounty from our own backyard is my main effort toward ensuring that our family is eating healthy and local foods. But there is so much more that can be done, as last night's discussion made clear. For example, a wee conversation before we even got the circle started showed me that it wouldn't be that difficult to make my own yogurt -- and it would save on the hundreds of non-biodegradable plastic containers my family seems to collect because of the commercially produced store-bought variety we favour. So now I'm looking into how to make my own yogurt...

It's so easy to take our food for granted, to forget where it comes from and how it affects our bodies and our planet, and to allow the food system and its marketers to dictate to us how and what to eat. But the commercial food system is deeply flawed -- filled with Genetically Modified Organisms and super-processed foods that contribute to all sorts of health problems like obesity, heart disease and early-onset dementia, not to mention the impact its production is having on our only planet. And in the quest for greater food diversity and globalization, unsustainable food chains have been developed the world over. It is estimated that the average mouthful of North American food travels 1500 km from where it is produced to where it is consumed, contributing mightily to the planet's dis-ease through the increase in fossil fuel emissions and global climate change. Do we really need to eat strawberries from Argentina in January? Or can we learn to preserve the ones that grow at our local u-picks in the summer in jams, sauces and tarts, or support locals who make preserves and sell them at our local farmers' markets?

Today's challenge is one I know that I need to take to heart more often than I do. Producing food for my family in our garden is one thing, but being aware of the food system's conundrums is another. I know I should eat fewer animal products, but does it make sense to eat almonds all the way from California as protein instead? Where is my food coming from? Can I find more local sources that are using better farming practices and fewer pesticides in food production? And am I doing all I can to avoid processed foods that contain too much sugar, salt and fat?

There's always room for improvement, as we all acknowledged in our discussion last night. As consumers, we have power to push for improvements at our local food stores and suppliers, by asking hard questions about where our food is coming from and whether it could be sourced more locally.

Changing our diets can seem scary or overwhelming, but less so if we take one small step at a time. This is mine: instead of taking the convenient way out and buying my yogurt at the store, I have found two friends who are willing to share their own methods and expertise (thanks Su and Diane!), so guess what I'll soon be doing...? Watch for a yogurt moodling, coming soon...

P.S. Looking for more Simple Suggestions? Click here.

Simple Suggestion #153... Be something of a 'best before' date skeptic

'Best before' dates are in the news here lately. I guess a lady in Leduc picked up some lobster paté at a Walmart and didn't look at the date on the can. She took it home, spread it on some crackers, and ate it, not realizing that it had been in its tin since long before July, 2011. Yikes!

I'm guessing all the local grocery stores are checking their inventory this week and tossing out stuff that's really old. But being a bit of a 'best before' date skeptic who hates to see anything wasted, I just hope they aren't taking those little dates TOO SERIOUSLY.

Even before the story about the lobster paté broke earlier in the week, I was thinking a lot about product expiry dating, and how much wastage it can cause. Back in January, Joel Salatin, organic farmer extraordinaire came to town, and he got me thinking. Michael at Earth's General Store asked Joel to speak to interested friends of EGS about his efforts to grow good organic food of all types at Polyface Farm, and provide some food security in his region of Virginia. He said many interesting things, but this really struck me:

The world, for all of our technology and refrigeration and plastic bags and vacuum-sealing and transportation and all of that, has never thrown away more human edible food than we do right now, today. Planet wide, we are losing roughly 50% of all the human edible food in all the world.... We have, in the developed world, incredible snootiness about what is edible...

He went on to comment about our refusal to eat fruit that has slight bruises, our anxiety and paranoia that our food might harbour dangerous bacteria, and the fact that if we weren't such picky human eaters who equate "safe" with "sterile" we could feed the world's population twice over. (We have more bacteria on and in our bodies than there is in most foods!)

So this week, I'm thinking about those 'best before' dates, and I've done a little research that has made it clear that when a 'best before' date has passed, most food isn't 'bad' yet -- it's just not at its optimum freshness -- which makes me sorry for the times I threw out salad dressings in particular, thinking they had expired, when really, they just weren't at their 'best.' So now, while I definitely wouldn't eat a can of lobster paté from 2011, I don't worry so much about foods that might be a week or two beyond their 'best before' -- like yogurt, milk, or cottage cheese (unless it smells sour). And can a bottled vinaigrette really go bad with all that vinegar in it? Vinegar is a preservative, isn't it?

So the next time you notice a 'best before' date that's passed you by, think about the possibilities. Is it a food that's not likely to harbour dangerous microorganisms? Can it be salvaged in some way? If not, can it be composted?

Just a little food for thought.

And if you've never heard of Joel Salatin and his Polyface Farms, here's a little teaser...

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