Posted by: Rachael | June 11, 2008

(officially overusing brackets)

We’ve been going through a bit of a stint of buying yoghurt recently. Not sure why really. It’s full of sugar (the cheap one that we’ve been getting) and all sorts of emulsifiers and who-knows-what-else (I haven’t read the label, so what I don’t know won’t stop me from buying it….but really truly….deep down I know it’s not good) and it’s not like it’s tricky to make.

We usually make up 4 litres at a time. Pour two bottles of full cream non-homogenised milk (if you can’t get raw milk, this is the best stuff to use – don’t believe the Low Fat Brigade….just look at the obesity problem that has burgeoned since the introduction of low fat foods!!!!) into the big black pot (you can use whatever colour you’ve got). Bring it to finger temperature (that means when you stick your little finger into it, you can count to ten without it getting too hot, but it does need to warm your finger). With this quantity of milk, it’s best to stir it a few times. Pour in up to a cup of yoghurt (saved from last time you made it) and give it a good stir. Drop the pot into your cooking bag and leave overnight. In the morning transfer to glass jars and store in the fridge until you’re ready to use it. You can add anything that takes your fancy – honey or vanilla or fresh fruit are the favourites round here.

If you happen to want to go one step further, you can make yoghurt cheese.
You line a seive with a big square of muslin and position it over a big pot or bowl. Gently pour the yoghurt into the muslin and leave it overnight to drip drip drip the whey out. You’ll be left with a deliciously thick creamy white cheese. They whey is good for all sorts of things, not the least of which could include soaking your porridge oats in or fermenting vegetables or making fruit spread (recipes to follow another day). The cheese can be spread straight on crackers (recipe also coming to a computer screen near you soon) or bread, or dollopped on pizza or spread with strawberry jam on croissants (or *crabs* as they are affectionately known round here)…..or you can make it really really scrummy by mixing in some chopped garlic and onion and green herbs (basil or coriander or thyme or parsley or dill if you like it) and perhaps even chilli. Now THAT is good.

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Responses

  1. I’m rather with you about using the full fat milk for yoghurt, except for one thing: three years ago, out of the blue, my averagely fit and thin husband had a heart attack. We were told to avoid saturated fat and cut down overall on fats. Instinct v medical advice … however much you want to trust your instinct, however much you know that the medics are still learning and so make mistakes – you still hedge your bets, and use skimmed milk whenever possible, even when making a batch of yoghurt.

    Whoever said life was going to be easy 😉

    Thanks for reminding me about yog cheese, I haven’t made any for about a year

    Joanna


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