Playing with Probiotics

So, for no damn good reason, I was suddenly compelled to start making yogurt this week.

Now two people who don't share much of a data pool in common are making probiotic noises: One of them has been clubbed over the head by them in a way I can only consider akin to acquiring a spirit ally^*, the other wants to repopulate their GI tract after a bout of food poisoning.

Oh! That's why!

Extended post detailing my adventures in monster probiota ranching to follow, this is just funny.

-- Lorrie

^* - Re: bacterial buddies. Yeah, that sounds ravingly fluffy. Look at it this way: lots of folk have animals, another wide swath have ancestors, I know a few with trees, I know another few with fungi. I could argue that it wouldn't suck for a brewer to deal with his yeast this way, but bacteria with whom you, as a human, are engaged in a mutual symbiotic relationship would be--dare I say--logical. Next, someone who's read A Wind in the Door will run up to me and explain how they have deep, meaningful relationships with their mitochondria. I will not be surprised at this. Also, someone else will find yet another reason to affix my face to a dartboard as I am the Living Symbol of All Things Fluffy; I will not be surprised at that, either.

PS: Yes. Oracle. It's a town in Arizona. I was there (it's not far from Tucson, right by the Biosphere, near the non-Interstate route between Tucson and Phoenix).

Obsessed with Yogurt

As promised...

( Adventures in Bacterial Ranching behind the cut )

So, after all of that, I have two quarts of yogurt, which I'm going to squeeeesh into soft cheese, thus:

Cheese One: 6-7 April (projected)

Tonight, I'm going to take the two batches, wrap in cheesecloth, and allow to drain in the refrigerator under weight. The result is going to Greyhaven for taste testing on Sunday during Tea. Some will be plain, some will dance with roasted garlic, some will get cozy with basil, and yet more with sundried tomatoes, the whole to be nibbled with $flatbread. Should this all go over well, I'll probably do it all over again for Hrafnar, only with different flavorings: dill, garlic, straight, and I-dunno-yet.

Tea at Greyhaven is an open affair, should anyone be interested. 8-) Perhaps not this week, it's Easter/Twins' Birthday/Etc. Well, Hrafnar Happens anyway. ;)

-- Lorrie