I ran out of time looking for houses over the summer, so now I’m subletting for two months and moving into a new, awesomer place in August.
The place where I’m living is not bad; the house is beautiful, and my room is rather nice – spacious, and just a bit on the humid side. Some of my housemates are mixed up in entirely the wrong crowd, so much so that when Dr. Subtle told me over the phone last night that one of my housemates had just been arrested, my response was, “Oh, really! Which one?”
However, this is not the point. The point is that the fridge doesn’t work very well. It might be just about the right temperature to sit in and relax over these hot summer months. However, it is entirely the wrong temperature for dairy products.
The problem is twofold: on the one hand, dairy products seem to spoil measurably faster than in the fridge I had at my old place. On the other hand, I feel less inclined to eat my dairy products anyway because they’re all hovering just under lukewarm, thus leading to them sitting around for longer and, well, you can guess the rest. Because I buy only the best dairy products (raw milk, organic cottage cheese and yogurt), this is rather a bummer. And don’t get me wrong – the freezer works fine, great. It’s just the fridge that has problems, even when turned up all the way.
Now, I do intend to talk with my landlord and request that it be properly fixed. So, optimally, it should *be* fixed, eventually. But in the meantime, I’ve opted to simply change my diet, making it more suitable to temperate regions. Eating more tofu, beans, and frozen vegetables is something I can live with, so, eh.
But, I still had an unfinished yogurt that was still good, and I didn’t want to either eat it lukewarm or throw it out later. I took the third path (which, notably, was recommended to me by the housemate who is now in jail), and in doing so I have discovered that science works exactly (well, okay, almost exactly) as you wanted it to.
Yes sir and madam, by putting yogurt in your freezer, it does in fact turn into…………. *drum roll* a block of milky ice; but THEN, by letting it sit out in your fridge for a couple of hours, yes, THEN, it turns into…………….. *additional drum roll*
FROZEN.
YOGURT.
And, in fact, it’s pretty good! Just add some honey, or cinammon, or peppermint, or chocolate soymilk, or (as I did) all four at once, and you’re set to go! Deee-licious.
To me, this is a discovery approximately equivallent to taking bread to France and having it spontaneously transform into French toast. This is exactly how I would want science to work… well, almost. It would be nice if you didn’t have to thaw it, but eh.
This has been Science and You. Next week, join us as we attempt to determine why “frozen cottage cheese” is not yet a popular frozen dessert.
