Back in the day, way back in the day, we featured reuses and recycling ideas for wine corks – and there are lots of great suggestions on there. But they nearly all are for real corks, not the synthetic alternatives so I thought it might be interesting to focus on those now instead.

Like with cork corks, plastic wine corks are sometimes just spongy tubes and other times they’re a little mushrooms, with a cap firmly attached to the end like the one in the picture. (You can also get designed-to-be-reusable plastic screw-in corks, but they’re less of an issue here since they’re purposefully bought for homebrewing and will typically be reused for as long as possible).

I imagine some wine cork crafts – such as noticeboards – can just as easily be made from straight plastic corks as cork-corks — but should some things be avoided? (Trivets for hot pots maybe? I’m unsure how heat resistant the plastic will be.)

And what about for reuses/recycling ideas for those with a cap attached/integrated?

Hey guys, sorry I haven’t got time to write a full Recycle This post today – but can I point you to the latest article on my new blog The Really Good Life?

It’s about how to reduce food waste and having to rely on supermarket supplies by getting the most out of each home baking session – how to make baked goods that’ll last.

Do you have any tricks to stop bread, biscuits, cakes etc from quickly going stale?

Do you freeze dough or part-baked/fully baked items? Any tricks or tips?

Any special ingredients to include or avoid to make things last that little bit longer?

I’d love to hear your thoughts!

At one point during the cheese course thing at the weekend, the topic of conversation turned to packaging. For us hobbyist cheese makers, it’s not an issue but for the guy running the course and the woman hoping to set up a small scale cheese company, it’s an important thing to consider: balancing appearance with food safety/durability, cost and, of course, the environmental impact.

Both of them were considering the well-trodden route for pre-packed cheese packaging – vacuum packed in pretty plastic wrapping – because it seems lower waste than the current option (clear plastic wrap then paper/cardboard to make them more presentable). But because you invariably have to cut into such wrapping to open it, it can’t be reused (it’s seldom even good enough to continue using around the remainder of the half-eaten product) and while the plastic – typically polythene (LDPE, resin code 4) – can be recycled, it’s not kerbside recycled everywhere and crucially, it’s often not marked so people don’t know it can be recycled.

The cheese wrapping discussion got me thinking about packaging in general, and about something I’d been thinking about since my Graze box rant last week. Following the 3Rs, we should first REDUCE, before thinking about REUSING and RECYCLING – but sometimes, in some situations, it seems better to get a larger amount/weight of packaging that’s easier to reuse or recycle.

A few examples:

• The supermarket near me sells luxury pâté in a vacuum sealed pack but the cheaper stuff in a little plastic tub. The plastic tub is heavier/sturdier so used more natural resources in its manufacture but now I can reuse it for storing small quantities of leftovers etc.
• In the past, we’ve bought luxury ready-meal desserts in reusable dishes – souffles in glass ramekins and crème brulees in shallow glazed terracotta bowls. Both the ramekins & terracotta bowls have entered our crockery supply and been in circulation for years. Plastic tubs, even reused a few times, would probably have well gone by now.
• I pick pickles & condiments in heavy glass jars rather than light, unbreakable plastic squeezy bottles because glass recycling is more efficient than plastic (and here, we can doorstep recycle glass but not plastic). I can also reuse the glass jars for preserving, saving me from having to buy new jars for that.

So what do you think? Would you prefer items to be packed in the least amount of packaging possible or prefer more packaging but something more reusable or easier to recycle? Would/do you pay more for items with reusable/recyclable packaging?

We’ve had an email from Jess:

What can I do with my little girl’s cot now she’s too big for it? We’re not having any more so don’t want to keep it and I know you’re not supposed to use second hand beds for babies.

There is apparently an increased risk of cot death if the mattress has been used by a child in another home – but it’s the mattress not the whole cot/crib. All sorts of second-hand baby furniture is available via eBay, Freecycle/Freegle or NCT Nearly New Sales, so you should feel free to sell/pass yours on with a clear conscience.

While it’s best to keep using it for its original purpose for as long as possible, I know they’re reused in fun ways too – a blog I read, I forget which, showed one flipped upside down in a larger chicken run as a broody chicken house, and I’ve seen them used as growing containers in the garden – the plants either tied or climbing up the bars.

Any other suggestions for how to pass them on? Or for reuses around the home and garden?

(Photo by levigruber)

Apologies for not posting yesterday – I was away on an “introduction to cheesemaking” course over the weekend and too tired to type yesterday ;)

I’ve been making super-easy cheeses like paneer for a few years now but before I committed to anything that needed months of effort/ageing, I wanted to learn some core skills from someone who knows what they’re doing. The course, through the Low Impact Living Initiative, was great for that and very very interesting – so now I have a burning desire to make all sorts of cheeses – and that requires moulds.

We saw a selection of stainless steel moulds and (food-grade) plastic ones – and someone else on the course mentioned they’d heard about moulds made from drainpipes. The course leader didn’t exactly advocate that but said that in theory, it would be fine — just drill holes in the rigid sides, making sure the outside of the hole was wider than the inside, and that there was no jagged bits of plastic left on the inside or outside of the holes.

So that got me thinking: what else could cheese moulds be made from? Any food-grade plastic packaging perfect for reusing? Or do any other household/kitchen utensils lend themselves to being used as cheese moulds – either as they are or with a bit of modification? Because it’s just for my consumption, I’m not bothered about them being pretty round cheeses.

If you make your own cheese, what do you use?