More food and less plastic, that is.
I'm steering food choices toward things without packaging or with recyclable packaging. Here in White Salmon, some type 1 and 2 plastics are recycled, but not all, and nothing else. The ubiquitous plastic clamshells aren't recycled, even though they are type 2. I think this is an automated machinery handling problem. The type 5 yogurt tubs - not recycled. Etc.
So we're avoiding some foods and/or packaging types, and for foods we like to eat, including hummus and yogurt, looking to make our own. I'm going to do both today (I think) - the hummus is already underway.
I also have strawberries to plant. On our run into town Monday we passed a boxful of plants with a sign that said 'Take me' and it was still there yesterday, so we grabbed it.
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Hummus got made and was a success. I'll be faster at it next time. Yogurt did not get made, as I got a call from the dentist saying they had a cancellation and could do my new patient intake at 10 am. Yogurt will be Saturday now, as I want a sunny day so I can use the sun warmth for the culture stage.
Yogurt was made Saturday per the revised plan. I scalded the milk, let it cool to 110F, and mixed in some Faje yogurt to inoculate the milk with the active yogurt making microbes. Quite by luck I had exactly the right amount of scalded milk for the two jars I had prepared.
I put the jars in the sunny front room, which was quite warm for several hours. In the afternoon when the room started to cool, it didn't look like the yogurt had set up yet, so I went to plan B - putting it in the oven with just the oven light on. When I checked it at 8pm the yogurt had set up nicely (and the oven was surprisingly warm from just the light.) if they start using LED lights for ovens, this great feature will be lost.
Yogurt stayed at room temp overnight (instructions said this is better than putting it into the fridge right away) and is now in the fridge to eat this coming week.
As a bonus for making good use of things, I used the aquafaba (liquid left from cooking the chickpeas) as liquid for a loaf of bread. It is very starchy, and is a good egg white substitue for making whipped things. In the bread, it's very moisturizing. I think it's a keeper.
If you want either Greek or French yogurt starter, let us know and next time we are together, I can hand off. Also, we have a nice creme fraiche going (we use instead of sour cream). Only needs heavy whipping cream to keep going.
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