Mushroom Grow Room Area Setup and Equipment

Want more techniques, tips, and tricks for growing mushrooms? Check out my website: sites.google.com Wan't to see my newest mushroom projects? Drop by my blog: tristangrapesmushroomupdates.blogspot.com This is how I like to keep everything organized and clean. I have all of my mushroom growing supplies in one spot. It's really convenient to have everything all together in one spot. It's really a hassle keeping everything cleaned and sterilized so I came up with this to make everything easier for me. I have everything I need at the moment in one spot for ease of access. It's really frustrating trying to figure out how to store everything when I'm not using it. I will be adding more equipment later on. This is my first video about my growing room. When browsing the internet you come across some very strange things. You can run into some very high tech fruiting chambers isolated in one spot. To seeing cakes being incubated in low tech kitchen cabinets. There's thousands of ways to cultivate mushrooms. But I like to keep everything in one spot for ease of use. What most people don't show you is there supplies and equipment. Alot of average cultivators will have everything scattered. Most people have there fruiting chambers in a separate room, or incubate their cakes on the other side of the house! All of this stuff is not needed. It'd be like having two wallets, one for money, and one for credit cards. Most average people over think things, and complicate them. Cultivating ...
Video Rating: 5 / 5

This is my own variation of Tammy's yogurt recipe from Dehydrate2Store's channel (or website). It's thicker and is very close to Yoplait's custard-style, vanilla yogurt in taste and texture -- well, at least I think so. : ) I generally use my goat's milk, but this time I used whole cow's milk as I figured that was what most of my subscribers would have access to, plus, I wanted to try it with cow's milk for later when I dry my doe up before she kids in the Spring (providing her consorting with the buck later this month goes as planned, that is.) It's *almost* as good made with cow's milk as that made with goat's milk. But I'm biased towards goats milk to begin with. : ) Here's the recipe: 6 cups milk 1/2 cup dry milk 1/2 cup sugar (optional -- omit if making sour cream substitute) 1 heaping teaspoon unflavored gelatin Mix above ingredients well and bring to a boil, stirring frequently. Remove from heat and add: 1 teaspoon vanilla (omit if making sour cream substitute) Cool mixture to 115 degrees F. Add 1 heaping Tablespoon plain yogurt with active yogurt cultures MIX WELL! Pour into (4) STEROLIZED, pint mason jars, add lids and set into pre-warmed food dehydrator set at 115 degrees. Let incubate for 6 to 8 hours. Add fruit or preserves if desired and refridgerate. Enjoy!!! Keeps for about a week. On line site for bulk unflavored gelatin and other pantry items: honeyvillegrain.com
Video Rating: 5 / 5