Spirulina

Growing Spirulina

a)  Materials Needed

• Hydroponic Solution A (25ml) and B (25ml)
  
• Non-iodized Table Salt - 10 TBSP (approx 140 grams)
  
• Baking Soda - 10 TBSP (approx 140 grams)
  
• Non-chlorinated Drinking Water - 10 liters
• Aquarium Aerator (Air Pump, Hose, Air Stones)
  
• Transparent or White Plastic Pail that can hold at least 11 liters of Water 
• Spirulina Live Culture - 1 liter
  
• If grown indoor, grow lights
• If grown in non-tropical countries, aquarium water heater that can be adjusted between 30C to 38C
  

b)  Procedure 

1. Pour 5 liters of non-chlorinated water to the transparent/white pail;
2. Pour hydroponic solution A into the water and stir, then wait for 5 minutes;
3. Pour hydroponic solution B into the water and stir, then wait for 5 minutes;
   
4. Add additional 5 liters of non-chlorinated water and stir;
5. Add 10 TBSP of Baking Soda into the water and stir till dissolved;
6. Add 10 TBSP of Non-Iodized Table Salt into the water and stir till dissolve;
7. Add 1 liter of Spirulina Live Culture into the water;
8. Setup the aquarium aerator;
9. Cover the pail with transparent covering (Transparent Plastic Cover or UV Sheet is recommended);
10. Place the pail outside where it can be bathe in the sun for 5 to 7 days.
    

 

c)  Harvesting Spirulina 

1. Using an empty pail, strain (preferably using cheese cloth) the spirulina from the growing pail;
2. Wash the strained spirulina with drinking water till all salts are washed off;
   
3. Squeeze and dry the spirulina in the sun or in a mechanical dryer;
4. Approximately a 10 liter setup should yield 100 grams of spirulina powder;

 

Yogurt Fermentation

Materials Needed

1.  Milk - 1000ml

2.  Live Yogurt Culture - 1 TBSP (You can use Yogurt purchased from store provided it still got live yogurt culture and NOT pasteurized)

3.  Yogurt container that can hold 1500ml or more; preferably glass container

 

Procedure

1.  Heat the milk in a pan at 72C for 15 seconds or more;

2.  Pour the heated milk into the container, place lid slightly ajar, and let the milk cool to around 42C or less;

3.  Once cooled, mix the Live Yogurt Culture to the milk; Stir to ensure the culture is distributed evenly throughout the milk;

4.  Cover the container, this time you can keep the lid tight.  Wait for 24 hrs for the milk to curd.  Once the milk got consistency similar to store bought Yogurt, your homemade Yogurt is ready.  Place it in the refrigerator for storage.