Sunday, March 13, 2016

506/1038 - Home-made yoghurt

I eat yoghurt every day and I eat a LOT of it; usually around one kilogram per week of the big fat Greek variety. 

Given the quantity I consume, of course it made sense for me to try my hand at making my own. And let's face it, it's in the book so it's not like I really had a choice. The process was simple enough, pouring warm milk over a spoonful of yoghurt in a thermos and leaving it overnight to do its thing. Not rocket science.

In order to create a lovely thick consistency, I would have had to strain the yoghurt with muslin and while I love my yoghurt good and thick, I simply couldn't be bothered with this (optional) step. My thought was that if there was any chance of me actually making my own yoghurt week in, week out, it would need to be a very simple process!

So for the first time in I don't know how long, I ate my morning concoction runny, over banana and topped with muesli. The flavour was quite nice on day one and absolutely fabulous by day two; quite tangy and yet much smoother than the bought variety. 

The verdict: I really liked it and will definitely make it again, but more than likely not on a weekly basis. I make most of our food from scratch but even I have limits x

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