Even though it's pretty complicated...you could make your own water blob!
Woo-hoo for homemade Oo-ho! A team of British science students discovered a way of making edible water bottles, which could greatly reduce or eliminate the impact of plastic water bottles on the environment. The biodegradable edible container they are calling Oo-ho resembles a clear “blob” and is made from a double-membraned gelatinous chamber that surrounds a layer of ice, which then traps the water inside. If you don’t want to wait for the Oo-ho to be developed, Inhabitat blogger Yuka Yoneda has figured out how you can make your own at home!
It seems a bit complicated to us, but if you want to try this home project, you will need one gram of sodium alginate, five grams of food-grade calcium lactate (both of which can be found over at Modernist Pantry), five cups of water, two bowls, a blender, and a long spoon. The process, which resembles a science experiment, should actually only take a few minutes to complete.
Check out the entire process over at Inhabitat.
Joanna Fantozzi is an Associate Editor with The Daily Meal. Follow her on Twitter @JoannaFantozzi
Make Your Own Edible Water Bottle Blob - Recipes
We dump an average of 167 plastic bottles EVERY YEAR in landfills. Some clever people are engineering solutions to the plastic bottle disaster.So, tomorrow is Back to the Future Day. And in light of that momentous event, inspired by the glory that is the Mr. Fusion garbage-fueled reactor, we’re taking this opportunity to highlight some interesting developments in the real world that could genuinely make a dent in our environmental issues. This is the kind of stuff that would make Doc Brown sit up and shout “Eureka!” Yesterday we talked about some pretty cool new wind turbines. Today, we’re looking at an even bigger issue. See, we don’t have Mr. Fusion reactors to make our garbage problems disappear. Instead, we have entire mountainous vaults where we enshrine the refuse of yesteryear in what must be the most disgusting form of hoarding ever invented. For each and every one of us last year, an average of 167 of those filth offerings was a plastic water bottle. That equates to about 53 billion water bottles. And, since they decompose at about the same rate as the Saarlac digests bounty hunters, they’ll be sitting around for a while. Lucky for us, there may very soon be a replacement.
Nine Totally Delicious Infuser Water Bottle Recipes
You’re a body of water. No, really. Your body is made up of at least 60 percent water. So, to stay your sharpest, both physically and mentally, it’s important to maintain a balanced supply of H2O.
Your recommended daily amount depends on factors like the weather, exertion levels and your diet, but the general guideline is to drink half of your body weight in ounces. For example, if you weigh 150 pounds, aim to consume around 75 ounces of water each day.
If the thought of downing that much plain water makes you feel, well, not thirsty, we’ve got an appetizing solution: an infuser water bottle. It’s simple to use and sets the stage for a well-hydrated (not to mention tasty) day.
When choosing an infuser, look for a bottle with a built-in filter. It’s the easiest to drink from — infusions stay put below the filter, which helps maintain an even flow of liquid. Also, select a bottle with a wide mouth so that it’s simple to add and clean out ingredients.
First, A Few Tips For Preparing Your Infusion
- Chop fruits and veggies into bite-size chunks. If using herbs, gently tear the leaves to release the essential oils.
- Add your ingredients of choice to the bottle, then add cold or room-temperature purified water.
- Allow the flavor to concentrate for at least two hours in the refrigerator. If you have time, chill the mixture overnight for the most intense flavor.
- Because you’re using fresh ingredients, it’s important to keep any unused portions cold.
- Infusing with citrus? Remove the rind and pith to avoid any bitterness.
- Whenever possible, choose fresh, organic produce. Frozen fruit will work in a pinch.
- For a more intense hit of flavor, try muddling berries and fresh herbs before adding water.
- Change it up by combining equal parts purified water and sparkling water.
Ready To Get Creative? Try These 9 Tasty Combos, Perfect For Your Infuser Water Bottle
1. Lemon & Ginger
Try swapping in lemongrass for a fresh, green flavor.
2. Grapefruit Basil
Incredibly refreshing and tangy — with minimal calories.
3. Strawberry Jalapeno
Discard the seeds for less a fiery result. (We recommend wearing rubber gloves when handling jalapenos!)
4. Pineapple Mint
Think of it as a mid-day mocktail.
5. Blueberry Lime Cilantro
Don’t like cilantro? Basil works beautifully, too.
6. Watermelon Cucumber
The juiciest, most summery combination we can think of.
7. Raspberry Lemon
Like pink lemonade, without the added sugar.
8. Blackberry & Sage
Sweet and savory combos are key to keeping your hydration goals on track.
9. Apple Cinnamon
Firm, tart apples, like Granny Smith or Pink Lady, hold up best. A whole cinnamon stick is a must.
You’re now ready to infuse like a pro — all you’ll need is your own infuser water bottle to get started. Now, go forth and hydrate!
DIY VIDEO: How to Make an Edible Water “Bottle”
Note: The Ooho is made using sodium alginate and calcium chloride using a formula developed by the designers. Our recipe is an approximation that replaces calcium chloride with calcium lactate, resulting in a membrane that is less tough.
YOU WILL NEED:
– 1 g of sodium alginate (a natural substance derived from brown seaweed)
– 5 g of food-grade calcium lactate (a type of salt that can be found commonly in cheese and gum)
– A bowl filled with 1 cup of drinking water
– Another bowl filled with 4 cups of water
– Another bowl filled with water for rinsing off the “bottles”
– An immersion blender (you could also use a regular blender)
– A deep spoon like a measuring spoon
Add 1 g of sodium alginate to 1 cup of water. Then use an immersion blender to dissolve the sodium alginate. Once you’re confident that it’s dissolved, set the mixture aside to get rid of any air bubbles that may have formed during blending.
Add 5 g of calcium lactate to 4 cups of water and mix well using a spoon.
Scoop up some of your sodium alginate solution using a deep spoon. Very carefully plop the sodium alginate into the calcium lactate bath. Repeat with the remaining sodium alginate but do not crowd the bath.
Stir the sodium alginate bubbles very gently for 3 minutes.
After 3 minutes, remove the “bottles” from the calcium lactate bath using a slotted spoon and transfer them to a water bath to stop the reaction.
And there you have it! Your edible water “bottles” are ready for drinking, er, eating, or whatever you want to call it.
Did you try this DIY at home? How did your water blobs turn out? Or do you have a better spherification recipe of your own? Let us know in the comments below.
Edible Water Bubbles Ingredients
Edible water bubbles have a few specialty ingredients, but they’re easily found online. Plus this is a total wow experiment and worth the investment if you can swing it.
- Calcium Lactate powder
- Sodium Alginate powder
- Water (filtered tastes best, but tap is fine)
- Food coloring (optional)
- 1 large bowl
- 1 medium bowl
- Tablespoon sized measuring spoon
Recipe: How to make weed gummies
If you’ve never made weed gummies before, one word you’ll need to know is “emulsification.” Cannabis oil won’t naturally bond with water or with some of the melted ingredients in gummies, which can mean you’ll have a separate layer of cannabis oil in your gummies, or gummies that just don’t have the right consistency. An emulsifier like soy or sunflower lecithin will solve this issue, allowing the whole mix to combine uniformly in that wonderful gummy consistency you’re looking for.
Most weed gummy recipes call for using cannabis oil, though some recommend using tinctures or other extracts. We’re going to stick with cannabis oil because it’s easy to work with and easier to make.
First things first, get your equipment together. You’re going to need a stove, a pot, a whisk, a dropper, a gummy bear mold (or worms, whichever shape you like), and a freezer.
The following recipe, adapted from one we love from the Cannaschool, is straightforward and perfect for using infused coconut oil:
- ½ cup cannabis-infused coconut oil
- ½ cup cold water
- 85 gram packet of flavored gelatine (this is the standard size small box of Jell-o)
- 2 tablespoons unflavored gelatine
- ½ teaspoon sunflower or soy lecithin
- Add the water, cannabis-infused coconut oil, and sunflower/soy lecithin to the pot and place on the stove on low heat.
- Stir until the oil is completely melted and the mixture has a consistent texture. Add in the flavored and unflavored gelatine, stirring constantly.
- Keep on low heat for 10-15 until the gelatine is dissolved, making sure to constantly whisk the mixture and make sure it does not come to a boil.
- Use a dropper to fill the gummy molds one by one, and do so quickly so that the liquid doesn’t cool and begin to separate. Make sure to double back and stir the rest of the mixture frequently so it doesn’t harden.
- Once the mold is full, put the gummies in the freezer for 20-25 minutes.
Congratulations! You have now successfully made your own weed gummies. We recommend storing them in the refrigerator.
Learn More About These Edible "Water Bottles"
You can watch Inhabitat's video below to get a step-by-step visual guide to the process, or check out their site for even more details.
While edible water bottles may not be on the market any time soon, you can definitely play with making your own in your kitchen. Even if you can't quite take them camping yet, these edible water bottles could still be quite useful in an eco-friendly water balloon fight.
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DIY MINI WATER BLOBS
These mini water blobs are a perfect way for kids to enjoy some summer water fun.
- Plastic sheeting at least 4 mil thick
- Duct tape
- Blue food coloring (optional - if you want your water to look blue)
- Measuring tape
- Iron/Ironing board
- Parchment paper
- Plastic toy fish (optional - we placed a few inside to make the blob look like an aquarium just for fun)
Step 1. Unroll your plastic sheeting and measure out the width and height you need to cut to size for each kids, allowing at least 3 inches for height. For example, my daughter&rsquos height is 43&Prime so I cut a length of 46&Prime for her and her friends who are similar in height. My younger son is 36&Prime tall so him and his little buddy got 40.&rdquo For width, I used a standard size of 2 feet which was plenty of room to move around.
Step 2. Place a piece of parchment paper that is folded up over the seam of the plastic sheeting and on low-medium heat, press down (remember the iron is on top of the parchment paper so it never touches the plastic). Iron over the seam and the plastic will melt fusing the open ends together so it&rsquos leak proof.
Leave a hole at one end so you can place your hose there.
Step 3. Add a few drops of blue coloring inside the bag and place your plastic fish inside (if using). Place your hose inside the hole you left until it&rsquos filled. Have your duct tape ready and patch the hole once the blob is full of water.
*if you get leaks, they can easily be fixed with duct tape. We had a few and they were fine once taped over.
How much cannabis should I use for cannabis oil?
The amount of cannabis you should use for your oil depends on a number of factors including your tolerance and the potency of the cannabis used. Once it’s ready, try a very small amount and wait a couple of hours and see what you think. Don’t get impatient, as edibles can take up to two hours to kick in. It’s very easy to take too much!
- If you’re using ½ ounce of cannabis that is 14% THC using the above recipe, each teaspoon of oil will contain roughly 40mg of THC.
- If you’re using ¼ ounce of cannabis that is 14% THC using the above recipe, each teaspoon of oil will contain roughly 20mg of THC.
You can also use an online edible dosing calculator to estimate the strength of your oil.
How to Clone Mineral Water
Although the secret recipe for Coca-Cola is known to fewer people than the U.S. nuclear arsenal’s launch codes, there are other, more expensive fizzy drinks whose exact ingredient ratios are proudly revealed on every label. Helpfully, several websites have aggregated this information into searchable databases, so that you can easily find the total dissolved solids in such premium sparkling waters as Perrier, Badoît, and Vichy.
IMAGE: Adding mineral salts to tap water, photo by Martin Lersch, Khymos.
What this means, at least if you are a scientifically literate mineral water lover with a brand-new Sodastream machine, such as Martin Lersch of the blog Khymos, is that you can clone your own mineral water at home. Lersch reports that he has been enjoying his own bootleg San Pellegrino for a couple of weeks now, and it “tastes great!”
To make things even easier for would-be water pirates, Lersch has created a mineral water calculator — a handy downloadable spreadsheet into which you simply enter your tap water composition (optional, but recommended for best results your water company should provide this upon request) and select your preferred mineral water, in order to generate a printable ingredients list of minerals and salts.
The advanced search allows you to tweak the recipe to exclude hard-to-source ingredients — apparently many are easily found on Amazon or at aquarium supply stores, but food grade sodium bromide (used in cloned Hathorn water) is “next to impossible to find” and aluminium silicate, which is used in glass manufacturing and cloned Badoît, is rather expensive.
IMAGE: My recipe for cloned San Benedetto water, generated by Martin Lersch’s mineral water calculator (Excel spreadsheet).
After acquiring your terroir by mail order, you then simply weigh and measure your ingredients, dissolve them in your tap water, and play around with your Sodastream in order to match the level of carbonation (and thus acidity). After just twenty minutes aging in bottle, your guests will be enjoying the citrusy top notes characteristic of Badoit, the pleasant mineral tang of Perrier, or the slight saltiness of Vichy — each the liquid equivalent of Dolly the sheep. High-end hotels may pride themselves on having a water sommelier and suggested pairings, but serving a flight of water clones will undoubtedly guarantee that you win your next dinner party.
IMAGE: Martin Lersch recommends letting your freshly cloned mineral water age for twenty minutes in the bottle, to allow the mineral salts to dissolve fully. Photo by Martin Lersch, Khymos.