There’s a fitness guy I follow on Instagram called @trailswithzach, and he always posts trail runs where he makes ice cream in a backpack.
He puts bags of ice in a backpack, along with cream and flavors, and the motion of his running helps churn everything together so it solidifies and mixes into ice cream. It’s actually kinda cool, cause you get to exercise and then enjoy a cold treat when you’re done.
Y’all don’t run on a hamster wheel to power your home?
Amish people laughing their asses off right now.
Unlikely
I used to churn butter out of fermented milk (Curd) by having the lunch bag containing the bottle of curd sit in my bicycle basket as I rode to school some 7 km away on bumpy roads.
Is fermented milk the same as having it go sour/bad?
to clarify I should have just said curd in the first sentence. However a lot of people outside of Asia are not aware. For those people “Yogurt” is the nearest thing. However the bacteria/yeast used are quite different.
It is if it’s the right bacteria making it go sour.
I just leave a gallon of milk in the back seat of my car and crack it open when the milk turns solid - does that count?
I wish they would use Celsius in the article
Wait, that isn’t a euphemism?
