This Sustainable House

Archive for the ‘Yoghurts & Dairy’ Category

One of the most important permacultural principles is that every important purpose should be served by multiple elements, and each element should serve multiple purposes. By following this principle we build resilience and efficiency into our systems.

As you know, I recently brought online a new element at TSH… the incubator! One of the reasons that the incubator was built the way it was is that the size allows for multiple uses. For example, whilst the device is running to incubate the chicken eggs, at a ‘cool’ 37.5 degrees celsius, there is also room for a few other items. Over the past week the incubator has produced several kilograms of natural yoghurt, and a couple of loaves of sourdough. Wonderful!!

It would appear that the temperature is just perfect to get all those lovely little micro-organisms pumping…

A little later, when it’s not in use as an incubator, it will also produce some lovely ales… keeping that temperature just right for the yeasts.

Can you guess what my second favourite sin is?

My recent foray into the world of cheese making has opened my eyes to a number of ‘issues’ that I wasn’t previously aware of. One of those is the issues of raw milk cheeses. In Australia the law insists that all cheeses, with limited exceptions, made for sale are made with pasteurised milk. The reason for the pasteurisation is to prevent pathogenic organisms getting into the cheese and, therefore, our food supply.

However those against pasteurisation claim that the pasteurisation process kills the natural flavours of cheese and the health benefits of eating/drinking a ‘living food’. Read the rest of this entry »