Yoghurt

I’ve unretired my yoghurt maker. It was lurking in the back of a kitchen cupboard gathering dust at the threat of being decluttered like the breadmaker. However I gave it one final chance a few months back. I’m glad I did. It’s so easy to produce little pots of wonderfulness. Simply take a litre of whole milk, heat to 180 degrees fahrenheit and then let it cool down to about fifty degrees. Then whisk in a couple of tablespoons of live yoghurt, a good thick Greek one is my preference. Pour into the jug and decant into the little pots that come with the machine. Switch on, leave for a few hours until set. Bob’s your uncle. Of course you can use lower fat ingredients if that’s your bag. However I’m of the view that, as I make most food from scratch, I’m not eating many hidden sugars and oils so I don’t have to worry about the odd bit of culinary naughtiness in my own foodie creations.

This picture is from the Internet. I might pop a bit of fruit on top but normally it’s nothing that fancy. I’ll stir in a bit of jam or honey. And then of course it can be used in any recipe that needs a dollop of the good stuff. Like a curry, for instance or the naan that go with them. I’ll have to share some of those recipes in the future.

Here’s my yoghurt maker, a secondhand Ebay purchase bought about a decade ago. It was about a tenner. I had a quick squizz on the site and they’re still available. You’ll notice that the lids of my jars are a different colour. That’s because I’ve bought an extra dozen . There’s needed as if I’m on a yoghurt eating roll supplies goes down quickly. You also have to account for the fact that one jar is the starter for the next batch. That’s where the savings come in. After the initial outlay of a pot of shop bought yoghurt each subsequent pot cost just a few pence. Not bad for a quality product where you know everything that’s gone into it.

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