I happen to have a thing about glass bottles & jars. This fetish predated—but has only been encouraged by—my environmentalist plastic angst. The plastic angst never goes away, although it does fluctuate, most recently spiking a couple of years ago after I saw horrible pictures of plastic bits found inside a dead albatross chick. On the other hand, last year’s chemical-leaching panic merely induced another lefty-Cassandra eyeroll: oh, so now after we’ve been saying for decades that plastic brings every form of evil upon the world, you’re suddenly gonna run out & spend a bunch of money on glass food containers because you’re afraid for your precious babies? (Not that I’m prioritizing albatross babies over human ones, just annoyed at the greenwashing consumerism so prevalent among human American adults.)
Anyway. I shall resist getting into my lefty-Cassandra eyeroll du jour re: the perils of free-market capitalism & the current state of the economy, blah blah blah. Instead, let’s talk about food! Here we have homemade yogurt, which is both economical & environmental.
I went to a yogurt & cheesemaking class at Institute of Urban Homesteading a few months back. When I signed up for the class I only saw the cheesemaking part of it, but as these things often go, the yogurt is the part that has thoroughly infiltrated my daily life. How wonderful to spoon yogurt out of a mason jar! If you’re lucky (geographically as well as economically), you can just roll on down to the store & buy St. Benoît in a quart mason jar for $5-something. But here, let me do the math for you: a half gallon of organic Straus milk is $4-something & you get two lovely quart jars of yogurt out of it. Plus the satisfaction of making it yourself, of course.
On the other hand, you might end up eating more yogurt than you knew was possible. I suspect that the plastic angst has actually been keeping a lid on my yogurt consumption for most of my life. Don’t say I didn’t warn you.