We try to do as much as we can at home. Currently there’s 11 varying loaves of bread rising on the bench, we’ve just been out wrangling the chickens and J just washed up the food processor, after making hummus. (We also love to make our own tortillas, dips and preserves.)
Something else that I’ve really loved making is my own yoghurt. I eat this for breakfast and often J and I will both take it to work for morning tea with muesli. It’s so easy and cheap, we buy local milk (which is a little more expensive) but we get about 1 litre of yoghurt for $2.I like to make it in the morning, then it can set throughout the day and then cool over night, ready for breakfast in the morning. I’ve also recently discovered that you can add various flavours to the milk, when heating, to get different flavours. So far I’ve only tried honey and maple syrup. I think vanilla should be next.Over time, I find that the culture gets quite sour and tart, so I’ll make a sweet yoghurt to combat that. You could always buy a new yoghurt and start from scratch.Have you recently started making something instead of buying the finished product?
- 1 litre full cream milk
- 50 gm milk powder
- 2 tbsp good pot set yoghurt
- ⅓ cup maple syrup - optional
- Add milk and milk powder and maple syrup to pot with thermometer, heat to 90*C.
- Keep at 90*C for 5 mins
- Remove from heat, reduce heat to 45*C.
- Add yoghurt, whisk, pour into thermos.
- Allow to set for at least 8 hours.
- Remove from thermos, put into container for the fridge.