Some positive stuff

That last post was perhaps unnecessarily negative. So here’s some positive stuff:

First up, the 42 collective :

The 42collective is a not-for-profit organisation based in Wellington, New Zealand, which aims to simplify and encourage the shift towards lifestyles that enhance personal wellbeing, maximise resource and energy efficiency and minimise harm to people and the environment – less-cost lifestyles.

You can download their Urban Living Guide for Wellington by clicking on this link.

Then there’s, a central resource for information sharing about permaculture, introductory material about permaculture, and links to communities and courses and whatnot.

And finally, from Abbie Hoffman’s classic Steal This Book, instructions on how to make “Yippie Yoghurt”:

Yogurt is one of the most nutritional foods in the world. The stuff you buy in stores has preservatives added to it reducing its health properties and increasing the cost. Yogurt is a bacteria that spreads throughout a suitable culture at the correct temperature. Begin by going to a Turkish or Syrian restaurant and buying some yogurt to go. Some restaurants boast of yogurt that goes back over a hundred years. Put it in the refrigerator. Now prepare the culture in which the yogurt will multiply. The consistency you want will determine what you use. A milk culture will produce thin yogurt, while sweet cream will make a thicker batch. It’s the butter fat content that determines the consistency and also the number of calories. Half milk and half cream combines the best of both worlds. Heat a quart of half and half on a low flame until just before the boiling point and remove from the stove. This knocks out other bacteria that will compete with the yogurt. Now take a tablespoon of the yogurt you got from the restaurant and place it in the bottom of a bowl (not metal). Now add the warm liquid. Cover the bowl with a lid and wrap tightly with a heavy towel. Place the bowl in a warm spot such as on top of a radiator or in a sunny window. A turned-off oven with a tray of boiling water placed in it will do well. Just let the bowl sit for about 8 hours (overnight). The yogurt simply grows until the whole bowl is yogurt. Yippie! It will keep in the refrigerator for about two weeks before turning sour, but even then, the bacteria will produce a fresh batch of top quality. Remember when eating it to leave a little to start the next batch. For a neat treat add some honey and cinnamon and mix into the yogurt before serving. Chopped fruit and nuts are also good.

Which I am definitely going to give a go. 🙂

2 Responses to “Some positive stuff”

  1.   bruce
    March 10th, 2008 | 8:43 pm

    Awesome. I made my own homemade yogurt for years… the commerical varieties also work for starter cultures, just make sure they say “active cultures” on the label. Choose a variety of yogurt you like. I found that after some number of batches the yogurt sort of would diminish in vitality, and a fresh infusion of purchased yogurt was required.

    I never bothered heating the milk until almost boiling, I just heated it up to “warm, not hot” temperature in the microwave (microwaves work better for heating milk than the stovetop, IMHO) and added the starter culture, stirring well.

    Obviously a vigourous process that can stand lots of tinkering with the details 🙂

  2.   Daryl
    March 14th, 2008 | 3:16 pm

    The yoghurt thing works with Soy Milk, too. It is obviously not vegan at first… but the ratio of Dairy:Soy will decrease over time.

    This is very useful, because the vegan yoghurt you can purchase (if you can find it) is RANK!