Keeping Your Culture - Episode 43
Sorry this is a day late coming out, we had voice over recording issues here in Cairns because it is so noisy (planes, dogs, traffic etc.)! But here it is our 43rd installment for you.
In this episode, we spend our last day on Thursday Island attending the Dawn Service and Parade for ANZAC Day before sailing to the island of Badu where we meet Councillor, Laurie, and spend the day with his family on his beach camp. Pascale also shows you how to make your own yoghurt so it’s a plenty culture filled.
How We Make Yoghurt
Equipment you'll need:
• A well insulated 1L yoghurt container which could be a wide-mouthed Thermos, an EsiYo Kit container or a wide-mouthed container placed in a warm place and wrapped in several blankets so it maintains warmth for at least 12 hours
• Thermometer
• Saniitser solution (We use our brewing sanitiser mix but 1 part bleach 50 parts water should be sufficient as well)
• Saucepan
• Spoon
• Whisk
Ingredients
• 2 ½ cups of Milk Powder (or 800mL fresh milk with ½ cup milk powder)
• 700mL sterilised water (to sterilise your water you can boil the night before)
• Yoghurt with alive cultures
Thoroughly clean your yoghurt container, whisk and spoon with warm soapy water and sterilise using sanitiser solution then set aside. To begin whisk the water with the milk powder in the saucepan. Using your thermometer and whisking to prevent the milk burning on the bottom of your saucepan heat the milk to 45 degrees. Once at 45 degrees turn off the heat and use your sanitised spoon to add 2 tablespoons of yoghurt to the milk. Stir well and then pour into your yoghurt container. Leave your filled container in a stable place for at least 12 hours. Then place in the fridge until cool.
To maintain the live yoghurt culture always serve your yoghurt with a clean, sanitised spoon and, as delicious as it is, don’t be tempted to eat it straight from the tub!
Comments (16)
High acid foods, such as tomatoes and pickles,anything brined can be safely water bath canned in boiling water. Where you run into problems is low acid/ oily foods. These should be pressure canned at 14 psi for not less than thirty minutes . I have successfully canned sausage, beeftips, fish and wild game with no problems. As for the bomb in the kitchen, well just have Pascale do it! (Jk) (eg; croc check)... Cheers , Chris
Thanks Chris for the info. We always love hearing about preservation techniques.
Not sure I like the idea of having a potential bomb on board. Re botulism - this is only really a concert for foods eaten cold after canning. 1) check can seal is good and the jar is negatively pressured. 2) reheat food over 80c for 5 mins or so - this would destroy any contamination if present.
Thanks for your feedback Charlie always appreciated.
Cool - will give it a try! I have canned successfully using a jam jar and a normal saucepan and lid. I would not feel happy having a pressure cooker onboard! I steam at food for a couple of hours and then let it cool in the pot without removing the saucepan lid. Kept my Bolognese sause fresh for months! 🤓
What's your concern with having a pressure cooker on board? We're reluctant to use the saucepan method on board because my understanding is that there is a risk of botulism If you don't get the temperatures hot enough when canning.
I love making yogurt - but never thought about using powered milk... Can you taste the difference? On a slightly different topic - have you tried canning foods at all? I was thinking canning spare tuna and veggies would be a good way to store over supply when sailing? Cheers from Switz!
Hey Charlie, we don't taste the difference making yoghurt from powdered milk which we think is totally awesome. I do taste the difference having powdered milk with tea or cereal though so that does take a bit to get used to. We can't do canning yet because we don't have a pressure cooker or space big enough on our boat to do it but we plan to on our next boat!
no bad bacteria here - always good - luv my yogurt. XX Pete
God fun and great information. Is it safe to assume that we will get to see more of Laurie and his art? I hope so! As always , its a treat so see you both.
Yes next week, stay tuned Timothy plenty of Badu Art coming up!
Australians are right to be proud of the sacrifice they have made for the freedoms we all enjoy.
As always, very cool. I like yogurt, so this was very informative. As to the islander warriors, I was so impressed! My father faught in the west pacific. He would be in tears for sure.Thank you both. We love you two. Keep bringing us such great vlogs. You are an inspiration.
Thanks to you for the kind words Richard and we send thanks to your father for his dedication. P&T
Really like the homage to the Island Warriors (soldiers). It is important to keep their memories alive and celebrate each year. Here in Canada we have Remembrance Day every Nov. 11th. As a member of the Legion it is our responsibility to keep the torch held high, educate kids (and adults) about how our women and men have served, at home and abroad. Many thanks. I think I'll go to my fridge now and have a cup of yogurt.
We celebrate Remembrance Day here too. We think it's important to understand and appreciate that the freedoms we enjoy came at the expense of others.