Because it is Monday

It is a matter of scale.

7 Quick Takes

1 - Two science articles caught my attention this morning, so I thought I'd go with a scientific theme for today's post. I love science: running classroom science experiments, classifying plants on a nature walk, studying maps. Can science be a hobby?

2 - Scientists Reconstruct Brains' Visions Into Digital Video Whoa. Read about the experiment by clicking here.

3 - Neutrinos Clocked at Faster-than-light. Whoa, again! They'll have to reconstruct this one a few times before we totally rewrite modern physics. Read about the experiment by clicking here.

4 - If you are interested in physics, but don't have the math background to slog through the scientific journals, The Quantum Zoo by Marcus Chown is a very good read. It is, indeed, a tourist's guide to the weird world of particle physics. I checked mine out of our local library. It's one of the few books my husband and I, with our divergent interests, have both read.

5 - My son's science program, Behold and See 3 by Suchi Myjak, a Catholic Heritage Curricula Publication, is thrilling me this year. At the moment we're studying the properties and states of matter. We've just finished the third week of school and he has done his second experiment! Find it here.


6 - Speaking of science, I'm off to play with chemistry today: I'm making cheese. Mozzarella anyone?

7 -  Here's another article for you (you have to click it to see what I picked), since I found myself short of scientific stuff to write about. If you've never googled "science" I'd recommend it. You never know what you might find.

 

Thanks to Jennifer Fulwiler, a fellow Texan, for hosting

7 Quick Takes Friday 

over at Conversion Diary.com

For Earth Day--check out the view

Instead of wallowing in carbon guilt, why don't you celebrate Earth Day in an environmentally friendly way? Go outside!

Shut off the TV, the lights, and do some stargazing tonight. We may have a few extra shooting stars left over from last night's show (the Lyrids) or you can just look for some familiar constellations. Don't know any? Learn them quick playing this game. It's a bit small, but it works in training your eye to see the patterns. You can brush up before you head out tonight. Kids can use it, too.

Creation is beautiful. Enjoy it!

Link:
http://www.kidsastronomy.com/astroskymap/constellation_hunt.htm

Try Something New--Make Some Cheese

Face it, everyone gets tremendous satisfaction from accomplishing new things. Science even tells you it's good for your brain. Try your hand at something incredibly easy, though meticulous, and enjoy the bragging rights: make cheese. Yes, cheese! Right in your own kitchen.

The following recipe makes a very tasty feta cheese that freezes well. Although I have to admit I have yet to try freezing and defrosting this cheese first hand. My family can hardly stay out of the fridge when there's feta to be had!

You can use the horrible tasting goat milk they sell in the stores for this cheese. The best option is, of course, fresh goat milk from a local source. Fresh milk will hold up to make a firmer cheese, but use what you can get.

The best part about making cheese is the cheese. Of course! You can eat the results. What better hobby can there be than one that produces something so good so cheaply? (Have you priced a good goat cheese lately?!) So try this out and whip up a salad for dinner, or even a vegetable soup, and toss in your masterpiece.






A word of caution: Whey is acidic, so use stainless steel (or ceramic) pots and utensils unless you don't mind an aluminum or plastic aftertaste.

1 gallon whole goat milk
1 package mesophillic starter*
1/2 tsp liquid rennet* dilluted in 1/4 cup unchlorinated water
2 to 4 tbs cheese salt or Kosher canning salt

Heat milk to 86 degrees F (place pan in hot water in sink--works great for low temps like this or in double boiler with flame on low), add starter, stir gently for 1 minute, cover, let set undisturbed for 1 hour.

Add diluted rennet, gently stir for 3 minutes. Cover and allow to set at 86 degrees for 1 hour.

Cut the curd into 1/2 inch cubes. Let rest for 10 minutes.

Gently stir the curds for 20 minutes (to prevent premature matting).

Pour the curds into a colander lined with cheesecloth. Tie the corners of the cloth and let hang and drip for 4 hours (over the sink or over a large bowl).

Untie the cheesecloth, remove cheese and cut into 1 inch slices, then 1 inch cubes. Salt to taste and mix gently. (It is a salty cheese so don't be shy!)

Place in a covered bowl and let age in the fridge for 4 to 6 days. It may be eaten fresh, but the flavor ripens as it ages.

If you get a mushy cheese, add 1/8 tsp. calcium chloride* diluted in 1/4 cup water (again, unchlorinated if possible) to milk just prior to making the cheese again.

*go to www.hoeggergoatsupply.com or to www.Lehmans.com or possibly a local health food store for supplies.