Kurma

I've finishing archiving all my overseas travels. You can read my updated Travel Diary here.

My travels take in:

Bolivia, Brazil, Argentina, Santiago de Chile, Belgium, London, Poland, South Africa, Slovenia, Turkey, Croatia, Greece and India.

Why not every scientist worships at Darwin's feet
John Lennox, The Age
August 18, 2008

Next year marks the 150th anniversary of the publication of Charles Darwin's 'On The Origin Of Species'. The momentous occasion will be celebrated with new books, articles, documentaries and editorials. One commentator has called for a public holiday in Britain to honour Darwin - the "humble Shrewsbury family man who changed the world forever".

Scattered among the world's top scientists are those who do believe in a conscious intention behind nature's processes. I think of people such as Francis Collins, director of the Human Genome Project, and Professor Bill Phillips, winner of the Nobel Prize for Physics in 1997.

The presence of such people poses awkward questions for the view that evolutionary theory and a sophisticated scientific brain lead inexorably towards atheism. There must be more to the so-called "science versus God" story than this.

Indeed, the fact that there are brilliant scientists who believe in God and brilliant scientists who don't makes it clear that the conflict is not a simplistic one between science and religion, but between opposing world views - naturalism and theism.

Read whole article...

"There is no death. How can there be death if everything is part of the Godhead? The soul never dies and the body is never really alive."

- Isaac Bashevis Singer, Nobel laureate, 'Stories from Behind the Stove.'

I've been cataloguing my blog archives. Enormous amount of good stuff there. Here's another oft-asked entry:

S. from Adelaide, South Australia asked how to make homemade yogurt. Here's my recipe.

Home-made Yogurt

Yogurt is an indispensable ingredient in vegetarian cuisine, being nutritious, tasty, and easily digestible.

It is a source of calcium, protein, fat, carbohydrates, phosphorus, vitamin A, the B-complex vitamins, and vitamin D. The lactic acid content of yogurt aids in the digestion of calcium. Yogurt encourages the growth of "friendly" bacteria in the intestines that help destroy harmful strains. And yogurt is quickly assimilated into the body.

Yogurt is made by adding a small amount of 'starter' (which can be either previously prepared homemade yogurt or commercial plain yogurt) to warm milk. Under certain temperature conditions, and after some hours, the live bacteria in the starter will transform the milk into yogurt, which can then be refrigerated and used as needed. If you prefer a slightly thicker, firm yogurt, you can add milk powder at the beginning.

PREPARATION TIME: 20 minutes
SETTING TIME: 4 - 10 hours
YIELD: 4 cups (1 litre)

1/3 cup fresh milk (optional)
1/2 cup full-cream milk powder (optional)
4 cups (1 litre) fresh milk
3 tablespoons fresh plain yogurt

If you prefer thicker yogurt, combine the 1/3 cup of milk with the milk powder, whisk until smooth, and set aside.

Bring the milk to the boil in a heavy, 3-litre/quart saucepan, stirring constantly. Remove milk from the heat and whisk in the optional powdered-milk thickener. Transfer the milk into a sterilized container and set aside to cool.

When the temperature of the milk has reached 46°C/115°F, add the yogurt starter and whisk until smooth. The milk temperature should not exceed 44°C/111°F, which is the ideal culturing temperature.

Place the container of warm milk in a warm place for 4 - 6 hours. You can place the container inside a sealed plastic bucket of warm water or wrap it in a towel or heavy blanket. The container may also be placed in an oven with the pilot light on, in a preheated electric oven which has been turned off, or in a wide-mouthed thermos flask.

Check the yogurt after 5 hours. It should be thick and firm (it will become thicker after refrigeration). Refrigerate, covered, and use within 3 days. After three days, the yogurt makes an ideal curdling agent for production of Home-made Curd Cheese (Panir).

Note: If your home-made yogurt does not taste as nice as expected or is something other than yogurt, consider the following points:

Over-boiling the milk without proper stirring can cause the milk to scorch or burn. This will give the yogurt an unpleasant taste.

If the milk does not sufficiently cool before you add the starter culture, it will curdle.

If the milk cools too much before adding the starter culture, it will remain milk.

If you do not ensure continuous warmth during incubation, the yogurt might fall to a less-than-desired temperature. Over warming during incubation causes spoilage.

Over-incubation (allowing the milk and yogurt to sit for longer than required) will produce a strong-tasting, tart yogurt.

Non-sterile containers may introduce foreign bacteria into your yogurt, causing bad tastes. Do not disturb the yogurt while it is culturing.