Gepubliceerd op 22-09-2016
The Yoghurt Clock is an an autonomic research project, which resulted in a scale model. This so-called paradigm shows us what a process can be, if you look at it from another point of view.
Yoghurt is made by adding bacteria to milk. The bacteria degrade the lactose, convert it in lactic acid, and after 24 hours it is yoghurt. The process of making yoghurt is very clear. We dissected the proces, and discovered that there are different ‘turns’ you can take. You do not have to wait for 24 hours before there is yoghurt, you can stop the lactic acid process at any desired time. In this way, other products and semi-manufactured products are formed. By looking at this simple process from a different perspective, you discover a richness of uses.
In the ‘turns’ of the yoghurt process are possibilities to make wey shakes (for athletes) or skin care and cosmetics. In this process you can also choose for yoghurt flakes, yoghurt ferment (ferment at home to develop your own taste), or lactose free yoghurt. These products all occur from the same, simple process.
The yoghurt process takes one full day, so we decided to make the scale model in the shape of a clock. There you are, the Yoghurt clock!
The Yoghurt clock as a school lunch
Making School is an exhibition and research about the future of professional education. By invitation we gave meaning to the element School Lunch. During this special lunch designers and educational professionals discussed the part of creativity in food innovatoin. The Yoghurt clock was not only one of the discussed subjects, but also lunch.
The Yoghurt Clock at KitchenLab
KitchenLab researches the production, the process and the consumption of food. Fourteen Dutch designers were asked to share and show their innovative ideas for ‘DIY cooking’.
In January 2017, on invitation by FRAME Magazine, the curator of KitchenLab, we gave a live demonstration of the process of the Yoghurt clock.
Read more about KitchenLab on the website of FRAME Magazine.
Thanks to: Eva Flantua