We use yogurt in a variety of ways. The obvious is plain served with fresh fruit and or granola.
But we also use it in the fabulous Indian curries that Steve makes and we also make a tasty soft cheese from it.
Yogurt is easy to make. If you don't have some left over from a previous batch you can buy some plain unsweetened yogurt and use this as a starter.
I use powdered milk to make mine, as I usually have a bag of it on hand, but of course fresh milk will work as well.
For the soft cheese:
We tip the yogurt into a muslin lined strainer that is sitting on a bowl. Gather the muslin at the top and twist lightly, then place a weight on top of the yogurt that is wrapped in the muslin. For the weight I use a jar filled with water. The idea is to drain the whey out of the yogurt and be left with the dryish curds.
This can take an hour or 2.
The clear whey can be used to replace liquids in another recipe.
The curds can have salt and pepper, garlic, herbs, smoked fish or whatever other flavourings you can think to add to it.
This is heavenly on a cracker or slice of bread, either by its self or maybe with a slice of tomato or avocado.
But we also use it in the fabulous Indian curries that Steve makes and we also make a tasty soft cheese from it.
Yogurt is easy to make. If you don't have some left over from a previous batch you can buy some plain unsweetened yogurt and use this as a starter.
I use powdered milk to make mine, as I usually have a bag of it on hand, but of course fresh milk will work as well.
To make the yogurt:
If I am using milk powder, I put 1/2 c milk powder in a jar with 2 c water and 1/4c plain yogurt from a previous batch. Shake it altogether and put in a warm spot for 8 hrs. If you are using fresh milk add the 1/4c yogurt starter to 2 c milk.
For the warm spot I usually use a rice cooker. I place the jar with the milk mixture in it, in the rice cooker that has enough water in it to bring it above the level of the milk mixture in the jar. I set the rice cooker to the warm mode,( leave the rice cooker lid off) and leave it in over night.
A hot water cupboard would work as well. I have even placed the yogurt mix on the dash of a car on a warm day.
We tip the yogurt into a muslin lined strainer that is sitting on a bowl. Gather the muslin at the top and twist lightly, then place a weight on top of the yogurt that is wrapped in the muslin. For the weight I use a jar filled with water. The idea is to drain the whey out of the yogurt and be left with the dryish curds.
This can take an hour or 2.
The clear whey can be used to replace liquids in another recipe.
The curds can have salt and pepper, garlic, herbs, smoked fish or whatever other flavourings you can think to add to it.
This is heavenly on a cracker or slice of bread, either by its self or maybe with a slice of tomato or avocado.
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