I’m getting back to my wanna-be hippy roots and have started growing my own bean sprouts and culturing yogurt.

The initial bean sprout experiment was a success — sprouts sprout twice as fast in the heat of the tropics than in SF.

Jane and her bean sprouts. (Grown in the odd pasta-and-more container left in the galley by the previous owners of On Delay.)

The cupboard above the freezer pump gets very hot — the freezer pump runs a lot keeping our cold food not-quite frozen in the hot weather. Turns out that this hot cupboard is a great place to culture yogurt.  Today’s batch was the best yet — made from Chobani Greek yogurt, milk powder, evaporated milk, a pinch of salt and a touch of gelatine.

Yogurt culture cupboard.