Cheese was first eaten by single-celled organisms on Earth around 4.2 to 4.0 Billion years ago. It is a fundamental aspect to the origin of life. Cheese landed on this planet via the comet Colby when it crashed into Earth’s crust spreading cheese particles around the globe. This created what scientists call the primordial soup. Single-celled organisms went on a feeding frenzy. With the over consumption of cheese some of these unicellular organisms combined with the living cells from the cheese. This was the first of the multicellular organisms. There is fossil evidence of this buried under the Great Wall Of China.
Get yourself some milk. Not your ordinary homogenised milk, get some un-homogenised milk, 2 litres of it. Warm it up to 30⁰C. Add some calcium chloride and white mould culture blend. Keep it at 30⁰C for 15 minutes. I made a water bath with an immersion circulator to hold the temperature.
Once the milk has “ripened” add in some rennet and let the milk set. This will take about an hour or 2. What is needed is a clean break. Tell my family I love them.
with a long bladed knife cut the curds into 1cm cubes. How you are supposed to do this while it is sitting in a pot beats me. Then scoop the curds into some cheese moulds.
Now let them drain, then after 2 hours flip them. Use some cheese cloth on the open end. Continue to flip them every hour for at least 5 hours.
Take them out of the moulds and leave them dry for a couple of days.
The centrifuge turned up today. I am going to use it to make Vegemite. Before I do, I am going use it on the product I made when trying to make olive oil, to see if it will separate all the parts. At the moment there is water, very fine particles of the olive flesh, and olive oil. There is olive oil in there somewhere. It looks to me that the the oil and the olive particulates are combined in an homogenised funk, because that is what is floating on top of what I presume is the water. There is water there because, initially I added it into the blender with the olives to help the blending process.
The problem occurred when I hit the olives too hard with a high powered blender and basically turned the olives into particles so small that they wont separate out.
The centrifuge is a low speed one which does 4000 rpm maxing out at 2395 x gravity. At that I would weigh a bit under 191600 kg.
I have skimmed the very top off the solution and added that to 2 of the tubes. I mixed the rest of the goo and water together for the other 6 tubes to see if there is a difference.
After one and a half hours there seemed to be some separation and I can see a very small amount of oil in 2 of the tubes.
But that was it, it never got any better than that.
This was a total fail. Oh, well, back to the drawing board.
I’ll be using a centrifuge and beer waste to make Vegemite.
How It’s Made
Spent brewer’s yeast is strained to get rid of hop resins, and washed to remove bitter tastes. Then it is suspended in water at a temperature greater than 37 C with no nutrients. The yeast cells die, and vitamins and minerals leach out. Then the proteolytic (protein-splitting) enzymes take over, breaking the yeast proteins down into smaller water-soluble fragments. These also leach out, a process called autolysis. The yeast cell membrane is unruptured during this time, and can be removed by centrifuging. The clear light brown liquid is then concentrated under a vacuum to a thick paste (the vacuum helps preserve flavours and vitamin B1, thiamine). It is seasoned with salt, and a small proportion of celery and onion extracts to increase palatability.
How to make Vegemite
Find out how long it takes yeast to die, and then once they have how long does it take before autolysis to be complete.
Make beer and keep the spent brewers yeast.
Using a sieve strain the brewers yeast, wash it.
Suspend yeast in water at 40⁰ until the yeast cell destroy themselves.
Remove the cell membranes using a centrifuge.
Concentrate the remaining liquid under vacuum.
Add salt, celery extract, and onion extract.
Mix it all together.
Spread Vegemite onto buttered toast. Not too much.
A Brief Hostory
Vegemite dates back to 1922 when the Fred Walker Company hired a Dr. Callister to develop a spread to replace Marmite, a thick past made from spent brewer’s yeast.
Brewer’s yeast is a good source of vitamin B, but it is poorly digested. Making yeast extract using autolysis: a process where the yeast’s own enzymes break it down, makes it more digestible. Yeast extract, contains a high concentration of glutamic acid, which is the source of Vegemite’s rich umami flavour. Vegemite does not contain any fat, added sugar or animal content.
Vegemite is so rich in vitamin B that that in 1939 Vegemite was officially endorsed by the British Medical Association. During World War II, Vegemite was included in Australian Army rations.
I found a way to turn unripe olives into a homogenised goo that smells really nice.
I found a way to turn unripe olives into a homogenised goo that smells really nice.
Bash them up with a stick and take the seeds out.
Put them in a high powered blender with some warm water. Blend. I think this is where I went wrong.
The Thermomix might be a little too high powered. It’s supposed to come out a paste. But I think my paste has a max particle size of about 10 microns. That’s to say it’s a very smooth and luxurious paste at this stage.
Put that goo into a cheese cloth and press.
Wait for it to seperate.
This where I have to stop. The oil hasn’t separated out. The liquid at the bottom is mostly water. The oil is floating on top. It has a lot of the olive still in it. This is where the over blending has caused a problem. I can’t separate out the oil.
What’s the difference between a rocket booster on Elon Musks latest creation the Falcon 9 and Milo? Milo is packed full of enough energy to keep a 12 kid playing all afternoon without having to come back to earth.
What’s the difference between a rocket booster on Elon Musk’s latest creation, the Falcon 9, and Milo? Milo is packed full of enough energy to keep a 12 year old kid playing all afternoon, without having to come back to earth. It’s special formula was created by a chemist in Australia over 100 years ago and was used by the Post Dept. on their horses to give them enough energy to cover the great Australian plains. It is now one of the six major food groups.
I turn this into Milo
Doesn’t seem like much, and it isn’t.
What you do is use the syrup and butter to make a toffee. Let it cool, then blend it.
Add the rest to the blender and blend some more.
Although it is similar and it tastes nice, it isn’t as sweet as Milo, or as malty.
I turn plants matter and sugar into beer using a big glass bottle.
For thousands of years beer has been the alcoholic beverage of choice for the majority of people. It is the major driver of overpopulation, and “Big Pharma” lobbies governments all over the world to keep it cheap and legal so they can sell headache pills to the masses, no one ever stops at one headache pill.
This is beer. All you need to do is put all this stuff together in a particular way and “voila”.
I’m using a 5L Saison kit I got from the Hop + Grain. It’s an intermediate step between using the extract brew kit and all grain method.
Steep the grain
Remove the grain
Add some malt extract and hops then simmer for while. Part way through “The Boil” add the remaining malt extract, and just near the end add the other hops.
Put it in a big glass bottle, find a quiet spot for it then
Pork belly delicious in its own. Cured then smoked, it’s the worlds best food. Bacon.
Today I make bacon.
How can you have vegetarians question their life choices? Serve bacon. Everyone’s favourite food. In Australia it was traditionally for breakfast. It has become so much more. In 1976 Bacon invented brunch. At brunch people could eat bacon later in the day without feeling guilty. Bacon used this to infiltrate lunch. Now bacon is used in every meal. Its a breakfast, its a side dish, and it’s used in main meals everywhere. It is even wrapped around vegetables to help carnivores get a balance diet. It made world domination in 1998 when it broke into cocktail and dessert scene, making it truly the worlds most versatile and sought after foods.
Pork belly, one of the most delicious cuts of meats. I turn the famous pork belly into Bacon, known all over the world, and renowned for it delicious properties so powerful that even the most health conscious can’t resist.
I mix the sugar, salt, and nitrite together and rub it all over the meat, put in a bag and suck out all the air.