[pct-l] Extra oil that you carry

[Carol]

So when are you writing a book? I know that I, for one, have printed out enough of your emails to make one!

Carol

Sent from my iPhone

> On Jan 9, 2014, at 12:56 AM, Scott Williams <baidarker at gmail.com> wrote:
> 
> Hey Mademoiselle,
> 
> I used a 1 quart, heavy duty, freezer quality zip lock bag for the entire
> CDT in 2012 and never had a leak.  That one bag made it to Canada with me.
> I did it also on a 3 week re-hike of Washington's Cascades in 2011 and a
> Grand Canyon hike.  Those bags are very tough if properly closed.
> 
> I put a half a cup or so of my favorite yogurt in the zip lock with however
> much Nido and water I feel like I want for the next day, (somewhat like
> cream in consistency) close the ziplock and then fold the bag in a 6" x 10"
> piece of mylar insulation for protection and then put that little mylar
> sandwich in a small black nylon bag.  I sleep with it in my sleeping bag at
> night so that my body heat cultures the yogurt.  Next day I put the black
> nylon bag on top of my pack under the black nylon of my ULA so the sun
> warms it, or on cold days, carry it in my shirt pocket under my jacket to
> continue the body heat culturing.  In grizzly country I don't sleep with
> it, opting for culturing it only during the day and will go with a bit
> thinner yogurt rather than becoming bear bait.  Proper temperature for
> culturing yogurt is 95 to 110 degrees.  At home, when I can keep the
> temperature near 110 it takes 3 to 6 hours.   On trail, at 98.6, it takes
> about 24 hours.  So I start a new batch every day.
> 
> When I'm ready to start soaking my breakfast, which I do after dinner each
> day, the yogurt is ready to eat, sour and delicious.  I pour it on my
> breakfast at that point, the night before, so the whole thing is ready to
> eat in the morning.  I then start a new batch using what sticks to the
> inside of the ziplock as starter for the next batch.  My first yogurt starter
> lasted 3 months or so and then began to taste a bit like milk wine.  Wild
> yeasts had begun to win the battle with the yogurt bacteria and I simply
> bought some fresh store yogurt and started the culture again.  It is sooo
> much better than straight up Nido every day and so easy to make.
> 
> I use a ziplock for culturing the yogurt because it is soft to sleep with
> and to keep in my shirt pocket.  Diane and Yoshihiro did fine using plastic
> jars this past summer.  The only important thing about culturing yogurt is
> to be able to keep it somewhat warm for an extended period of time, at
> least until it tastes like yogurt.
> 
> Shroomer
> 
> 
>> On Wed, Jan 8, 2014 at 8:35 PM, P Isabella <isabella at bendnet.com> wrote:
>> 
>> What are folks using as a container for their Nido yogurt?
>> Mademoiselle
>> 
>> Sent from my iPad
>> 
>>> On Jan 8, 2014, at 8:28 PM, "DayLate07 ." <dthibaul07 at gmail.com> wrote:
>>> 
>>> Shroomer  -  you never cease to amaze me.  First your ability to be able
>> to
>>> id and eat fresh mushrooms on the trail (I envy this skill).  Then
>> teaching
>>> me to make yogurt on the trail using Nido.  An now sprouting mung beans
>> etc
>>> on the trail.
>>> 
>>> I'll give this a whirl at home and see how it goes - but sounds like a
>>> great food option for the trail
>>> 
>>> Day-Late
>>> 
>>> 
>>> .
>>>> I sprouted mung beans, soy beans, radish seeds, lentils, alfalfa seeds,
>>>> dried green peas and anything else I thought would sprout.  I packed
>> them
>>>> in a small 3x5" ziplock.  After an overnight soak and drain in the
>> morning,
>>>> their own enzymes have begun the process of sprouting, turning the
>> starch
>>>> into sugar.  They are a very nice, crunchy snack after just 12 hours
>> from
>>>> the start, so you're getting the high calories of a bean or seed without
>>>> having to use any fuel to make them palatable.  Water them morning and
>>>> night, draining each time and they will continue swelling, sending out
>>>> their shoot and getting bigger.  I'd  keep eating enough of them so that
>>>> they wouldn't burst the bag.  They never got beyond 2 days or so before
>>>> they were all eaten because they were so good.  I never had them go long
>>>> enough to become the long bean sprouts we buy in a supermarket, because
>> I
>>>> ate them while they were still more bean than sprout.  Free cooking for
>> the
>>>> cost of soaking and letting the seed do its own natural tenderizing.
>>>> 
>>>> Shroomer
>>>> 
>>>> .
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