Tis almost Christmas and I thought it fitting as I sit here consuming home-made rice wine to fill you in on the progress of my varied exploits in home economy.
I’ve never been a big fan of yogurt, but since I discovered I could make delicious fresh yogurt for $1 per litre, my consumption has dramatically increased to reach parity with production. It seems that the more yogurt I produce, the more I consume; and while part of me is curious to find just how far this relationship goes, the rest of me is a little scared.
At the same time, I discovered that leaving a 3 litre jar of yogurt lying on its side in the fridge is a good way to separate the whey, leaving us with extremely thick yogurt.
Given the dynamic relationship between brain and digestive tract, I’m also curious to see the long-term effects of increased yogurt consumption. Will eating yogurt make me a happier, nicer person?
The rice wine is going strong. I pasteurised one bottle at 85 degrees for about 10 minutes which killed about half the flavour. Not a great move. The second bottle I heated to 70 for 10 minutes, and it retains most of its flavour. In fact it’s more drinkable than the unpasteurised bottle, which has too strong a flavour.
I have three batches of rice wine on the go: ten cups of rice in a fermenter, and five each in two large jars. The rice in the fermenter was soaked in water for a day before steaming in a bamboo steamer. The rice in the two jars was soaked for two days, at which point it turned sour and fearing the worst I washed it thoroughly and set it to ferment (after steaming) apart from the first batch.
Nonetheless both the fermenter and the two jars are doing well. The spread of the white mold is visible, and liquid is now forming, just over a week into the process.
My Bright Ale turned out too dilute due to an inexperienced error in the boil. I’ll adjust future recipes. Chilling the beer to near freezing, it is still quite enjoyable, especially after a night run, but the first few litres I was saddened at the thought of what might have been.
I’ll try to do a Golden Ale on Boxing Day, as my supply is running dangerously low!
I cooked up a batch of Ginger Beer for Christmas, and have yet to try it. I’ve been disappointed in the past at the inefficiency of the ginger extraction in the existing recipe we’re using, so in light of that and the exorbitant price of ginger, I used less of it but cooked it in a pressure cooker for about an hour.
Normally there’s enough flavour left in the ginger after boil to bake a cake or biscuits, but this time it was flavourless dross. Success! However, it’s possible that the high pressure/temperature might alter the flavour a little. Will have to wait and see.
In the meantime, I’ve found a reputable Ginger Beer recipe that starts from scratch so hopefully I’ll give that a go in the near future.
We’ve had a couple of popcorn machines die on us. Could be bad luck or a change in the tolerances of the machine, but either way it might be time to look for an alternative brand of machine or failing that an alternative method of roasting beans. There are a few other cheap methods. If worst comes to worst a heat gun and a dog bowl will do.
That’s about all there is to report at present. Future experiments may include bread, limoncello, noodles and pasta sauce.