Work time
At work, tuli panda miti Cypress kidogo na Slyvanos: I've been transplanting Cypress trees that the rain has oppkortunely brought up. I've been doing some research in town on some optimal trees and other vegetation for wetland areas, because there's dams and ditches in this future forest that need wetland trees. There's another little program I'm somewhat working on, where the petrol station will provide access to seedlings and agroforestry advice to people starting up nurseries or forests or other revegetation projects. But most worth mentioning has been my new job processing mala and cheese at the dairy.
Mala (Maziwa lala, or overnight milk) is a simple and basic traditional drink of fermented milk. All you need to do make it in small quanities is boil a gallon or so of milk, let it cool to room temperature, then have it sit out at room temperature in a closed container for 14 hours, then refrigerate. Add honey or sugar to taste, and its similar to a yogurt drink. It tastes creamy, a bit similar to a mix of a blended up yogurt drink and milk. What's best about mala is it's ok for the lactose-intolerant to drink daily. They fermentation produces a bacteria called lacto bacillus that does t same thing as acidopholous in yogurt, breaking down the lactose. I've been able to drink it everyday, which isn't possible for fresh milk. I've also been watching the Gouda cheese process and have had the steps converted down to household processes, so when I know the steps and the enzymes by heart I'll post how to make cheese, as well as yogurt. The best thing is I wear a white lab coat and repeat the word lactobacillus throughout the day, so of course I feel very important.
