Have you ever seen the photography projects that capture people who look the same, but are unrelated? I find this stuff totally fascinating! The most recent one I have seen is one of the best, and is being tagged as human templates. Enjoy!
Posted by Steve On March 5, 2015
Posted by Steve On March 2, 2015
Will this winter ever end‽ The bitter cold temperatures have continued this week, though they have been sandwiched between some warmer days. That means we have had some rain, some melting, some freezing, some snow – sheesh. While some of the country is used to many days of snow-covered ground, we aren’t here in western Kentucky. What makes this worse is that it seems we are going to have a wet few weeks now, which will make the ground an absolute mess. Candidly, this makes me thankful I have went with the Back to Eden Garden type this year. Those wood chips are going to be a lot easier to work with than mud, that is for sure.
The two things I have worked on this week is finalizing what seeds and plants I need for the spring and making homemade yogurt for the first time. I’ll spend much of this post on the latter of the two. The seed ordering had to be done though – we are nearing time to start planting peas and other spring crops, yet with the snow on the ground it isn’t happening just yet. Perhaps this week I can get some seeds out. I could probably wait up to two weeks and still be okay, but it is time.
Now, on to yogurt making!
This is something I have wanted to try for a while, but I have just been a little intimidated by doing something new like this. However, I am eating clean again, which for me is very low carbohydrate. This means I am avoiding anything low fat, and most storebought yogurt is just that – low fat. So, I decided to make some of my own. Basically, the recipe that I used is as follows:
While some would say it is not required, it is advised that all utinsils you are using to make yogurt be boiled beforehand and allowed to air (or oven) dry. This is to reduce the chance that other bacteria will get into your yogurt mix, thereby ruining it.
- 1 quart of milk (or substitute – see below)
- 1/4 cup of a plain commercial yogurt that contains live cultures (I used Dannon)
Heat the 1 quart of milk to 185° F, constantly stirring. Once it reaches 185° F, remove it from the heat. Some folks say you can speed cool this by placing a container with the heated milk in cool water, but others say to let it cool on its own. Once it reaches 100° F, you can add the yogurt. I recommend two things though. Wait until it cools to room temperature. This leaves no room for error. If your milk it too hot, it kills the live cultures in the yogurt. Second, I mixed the yogurt in with some of the milk, 1/2 cup, before mixing it into all of it. It seems to help it mix better.
Once you have mixed the yogurt with a small amount of the room temperature milk you just heated, then mix it in with the rest of the pan. Stir well. Now, pour the mix into a container (I used 1 quart canning jars), cover the jars (I used plastic wrap and a rubber band to hold it on), and place them in a place to allow the cultures to grow. This could be in an oven with just the oven light on, or you could use a yogurt maker. I chose to put them in our Excalibur Dehydrator on 100° F. The key is keeping it between 95° F and 110° F. Outside of that range it may not work.
The yogurt is technically done after 8 hours, but you can let it continue to ferment for up to 24 hours. Going longer than 24 hours is playing with fire though, as the bacteria will run out of food (sugar) soon after that and begin to die. Why would you choose a shorter or a longer time? The longer it ferments, the more tart and thick it will be. It also will have less sugar left, as the bacteria continue to eat the sugar until it is all gone, at which time the bacteria die. Ideally, I am trying to achieve just this: as little sugar as possible. As such, I let mine cook for 24 hours.
Once you remove the yogurt, place it in the refrigerator to cool and thicken. It may or may not be as thick as what you get in the grocery store, as most of the grocery store yogurts have thickening agents added. You can do this too with pectin or another thickener. I chose to not do this.
Now, let’s share some pics and I will share what I did different than noted above.
First off, I made three batches. Now one thing to realize is that you can make yogurt with many things, it doesn’t have to be just milk. As long as it contains sugar, the bacteria will grow. The three mixes I chose are as follows:
- three cups of coconut milk and one cup of heavy cream
- two cups of coconut milk and two cups of heavy cream
- one cup of heavy cream and three cups of 2% milk
Technically, if you just use heavy cream, you will end up with sour cream, but I wanted some of the thickening that the heavy cream would provide.
So, I started with these two ingredients for the first two batches:
Once mixed together, this stuff looked pretty nasty. 😀
While cooking, I used a candy thermometer along with constant stirring to be sure it didn’t stick and that the temperature stayed correct:
Once it was done, I place the jars into the dehydrator to ferment:
The milk and heavy cream ended up being the most thick – check this out!
That is not a table behind the yogurt – it is a door! That is being held sideways! It smelled somewhat of cream cheese.
The other two looked good too, though the one made with the most coconut milk is the most thin, and it could not be held sideways at all.
Candidly, it was milkshake thick. Here is the one with half coconut milk and half heavy cream:
Finally, here is a jar held normally:
Okay, I am sure you are all interested in how it tastes. I decided to do a taste testing video for you. Here goes:
Posted by Steve On February 27, 2015
I am always fascinated by the videos and tutorials on how to peel eggs better. Yes, I am easily humored, I know. Seriously though, the OCD in me goes nuts when an egg doesn’t peel well. I have read in more than one place that fresh eggs would not peel as well as older eggs, but I am not finding that to be the case. Since I have been cooking fresh eggs, I have found the eggs are peeling significantly better. I can’t help but to wonder why that is. Even so, I am still always on the lookout for a better way to peel eggs, and this one intrigues me. In fact, I plan on giving it a try this morning. I’ll report back here before this post goes live.
So the results are in – this works! It isn’t quite as smooth as the video seems to indicate, but it does work without tearing the egg up. I’ll be using this method going forward, at least until something better comes along.
Posted by Steve On February 24, 2015
As you probably read yesterday, this has been a whopper of a week with bitter cold to winter weather. The ladies are about sick and tired of it. 😀 Even though they can get out into the snow, I don’t see where they have chosen to do so, and I am sure they are ready to change that. Look at the looks they are giving me!
Speaking of the Easter Eggers, they really are either the smarter of the two breeds we have, or they are weaker. Check out how they huddle together at night on cold nights:
That is actually five birds, though it only looks like three or maybe four. There is one totally covered by the others and another partially covered by the others. They are hanging out over by the water dish, which is where I have my heated growing mat that keeps their water from freezing. Silly birds.
I am please with how the birds are doing though. We had temperatures down to -9 F this week and even without heating the coop there was no signs of frostbite. In case you are wondering why I cover my coop, look at the next picture and see the blue around the window near the roosting bar. That is a place where wind would easily blow into the coop and could cause frostbite. I hope to fix that this upcoming spring or summer.
I guess since I have showed two pics of Easter Eggers, I should show at least one of the Rhode Island Reds, well at least they are in the picture. They really are a more aggressive bird, and I think they are just plain tougher. Here they are eating upstairs on a bitter cold day:
One of the “fun” things we have discovered lately is that when we check for eggs late in the evening, someone, we think Blondie, will come peck at our hands. I am not sure if she is playing, getting broodie (haven’t seen her sitting on eggs), or if she is just protecting the nesting box from what seems to be a predator. Who knows, but it makes getting the eggs and adventure. 😀
Speaking of eggs, my assumption was correct, the egg production fell off this week for the Easter Eggers. The totals for the week were 19 Rhode Island Red eggs (a few less than normal) and 10 Easter Eggers eggs (a big drop from last week). In short, the Easter Eggers are proving how much they are daylight dependent when it comes to egg laying.
Speaking of an adventure, I think we may get a couple of more baby chicks in a week or two. The local co-op is supposed to have baby chicks in next week, and if they have any interesting, winter-hardy breeds that are different from the two we have, we may get a couple of new ones. I am thinking perhaps Welsummers. I would like to add a couple of birds, or at least one, a year to keep the egg production somewhat stable. I am not ready to order them though, I don’t think, as that can get expensive. I should know something next weekend or the weekend after.
Posted by Steve On February 23, 2015
Whew! What a week this has been! There isn’t much happening around the homestead, as we received a whopper of a snow this past week, which was followed by another snow, extreme cold temperatures, and then on Friday night into Saturday we had sleet, freezing rain, and rain. As I write this on Saturday morning, I suspect it is a terrible mess outside. There have been reports of folks roofs leaking, flooding due to drains on roads being clogged with snow and ice, and roads that are in treacherous shape. It doesn’t seem like it will get much better today, as I am expecting the temperature to hover right above freezing all day. By the time this post goes live, this will all be old news though, and we will be talking about the blustery cold temperatures Monday will bring us again. I am so ready for spring. 😀
I am sure many of you looked at the pictures I took, mostly of birds, last week. I also took a few around the house of some monster icicles:
I just went out to check on the chickens, and wow it is messy. The rain is melting some of the snow, and water is pooling everywhere. It remains to be seen how this will be at the end of the day.
Oh! I took a few pictures of my winter sowing project!
Even with a slow week around here, it wasn’t without some homesteading excitement though. I received a packet of seeds from Slovenia! These are minerature blue popcorn kernels (seeds). Check out the seeds and the envelope:
I know, I know. I am a bit weird to get so excited over popcorn kernels, but I am excited to incorporate this into my popcorn landrace. Aren’t those stamps cool too‽
Posted by Steve On February 20, 2015
Over the last year of having chickens, I have learned a lot about eggs. For example, did you know that in most countries eggs aren’t refrigerated? I suppose one never stops learning though, right? Did you know that eggs should ideally be stored pointy side down? Maybe you knew that, but I sure didn’t. Check it out – there is a reason for things such as this: Why Eggs Should be Stored Pointy End Down.
Posted by Steve On February 17, 2015
One thing that has long caught my interest, but I have never really pursued is beekeeping. I have gone so far as to have a friend show me his hives, at which time I got stung. 😀 That is a story for another day though. Anyhow, I want bees. I have looked at several options, including top bar hives and traditional hives, but on Monday I came across what I think is a great option: Honey Flow! To be fair, this is not so much about the hive, but it is about the frames, which allow you to gather the honey without opening the hives. Awesome, right‽ This goes live on Kickstarter next Monday, and I plan on checking it out as soon as it goes live. If the price is reasonable, I expect to be making my first investment in beekeeping on Monday.
Posted by Steve On February 16, 2015
Every year about this time I fool myself into thinking spring is right around the corner. We get a few warm days, and for some reason I believe winter is over. Well, it is not! It hit yesterday afternoon (Saturday) with a vengeance, and the temperature dropped several degrees in just a very short period of time. This morning it is bitter cold outside, and they are saying we may get snow tonight! My favorite weather forecaster, Beau Dodson, is saying the snow is very likely, as are some bitter cold temperatures mid week.
We attempted to cover the chicken coop with the tarp yesterday, but the wind was so strong it was merely an exercise in futility.
UPDATE: as of 4:30 AM on Monday morning, we have just over 3″ of snow. We were also able to cover the chicken coop yesterday to keep it a little better insulated. The chickens sure are enjoying having the new extended run though, as it allows them to get out in the sun, even when the rest is covered. We’ll see how they like that today with a big snow. 😀
Speaking of snow, I have long said that we get a real whopper of a snow storm (don’t laugh my New England friends) about every decade. A local weather enthusiast, Jason Darnell, did some research that backs this up. We have only had four single day snowfalls of greater than 8 inches, but look at the spacing:
- December 22, 2004: 14 inches
- February 15, 1993: 7.9 inches (yes, I know this is just under 8 inches, but it was followed 11 days later with another 7.3 inches).
- January 16, 1978: 11 inches
- March 6, 1967: 8 inches
As you can see, other than a 15 year span one time, we get an 8″ or greater snowfall about every decade.
As an interesting addition to this, in 1984 there was a two day snowfall of 8.2 inches and a one day snowfall of 7.1 inches, so we didn’t really skip that decade, we just had a five year snow prior to that. Actually, it looks like prior to 1984 we had a span of bigger snowfalls every five years, with a few interspersed one to three year big snows:
- 1984: one day snow of 7.1 inches and a separate two day snowfall of 8.2 inches
- 1979: three day snowfall of 8 inches
- 1978: 11 inches
- 1975: one day snowfall of 5 inches
- 1970: two day snowfall of 7 inches
- 1967: 8 inches
- 1965: two day snowfall of 7 inches
This week I did get the first round of winter sowing done. Here let me share a little bit about that.
The principle is this: instead of using grow lights and having to harden of your plants, you begin by planting outside in mini-greenhouses. During the winter the varying weather causes the seeds to freeze and thaw, expand and contract, and eventually grow. The mini-greenhouse offers enough protection to keep the plants alive, and also keeps you from having to harden them off, as that happens naturally. It made sense to me, after all, this is more how it happens in nature, yet still might give me a jump on the summer.
So, you begin by collecting as many milk jugs and other plastic bottles as you can. This is a small group I am starting with:
The first thing you have to do is drill some drainage holes in the bottom of the jugs. If not, too much water will stay in them and the seeds may rot before they grow.
Once that is done you need to cut the jugs in half.
Then fill them with potting soil.
Once that was done, I put the jugs back together and moved them outside. I wish I had just finished them on the day I started them, but time did not allow that.
Finally it was time to sow seeds. I just kind of scattered my seeds in the jugs, but I labeled them inside and outside, plus on the bottom, knowing that the sun will fade the labeling sticks.
I then taped the jugs shut with duct tape.
And finally I set them out by my raised garlic beds where they would get good morning sun. Notice all the lids are off. That is to allow the rain to get in the jugs. It also keeps the temperature from getting too high on warm days.
If you want more details, Wintersown.org is the place to go, but this should be enough to give you the general idea. Now let’s watch and see if they grow!