Or at the very least, owned a cow. I LOVE my dairy products. Cheese, cream, butter, milk. Where would I be without them? Certainly not drinking Soy Milk. Today has been dedicated to all things yoghurty.
Do you make your own yoghurt? It's very inexpensive, and once you have made one lot, you can simply keep going, using a little of your previous batch to make the new batch. I always make it plain, preferring to add flavourings and sweeteners later if necessary. I also like to process it a little further by straining overnight until it thickens up, leaving the whey behind.
The thicker yoghurt is then ready to be rolled into balls with moist hands, and then served as is, or sprinkled with fresh herbs. My current favourite combination is kaffir lime leaf, lemongrass, chilli, ginger and garlic. Stored in oil, they keep for about a week in the fridge. We have them spread in sandwiches, on toast, or with a bit of grilled chicken.
Homemade yoghurt is also great for breakfast, layered with a rhubarb compote and crunchy granola.
Sweet, tart and crunchy.
Granola is another pantry favourite here. I'm currently in love with a Nigella recipe, using peanuts and chocolate. Heavenly, but certainly not diet food...
1 comment:
oh your rhubarb is so RED! I have rhubarb envy! How do you make your yoghurt? Like, I know the theory, but how do you incubate yours? I tried with the slow cooker the other day. Flop the first time, so then I tried again leaving the cooker on low, laying two folded teatowels underneath the jars and the packing around them with a towel (but using the same milk) and it worked much better, solid, but for a wee bit of whey at the bottom which could easily be attributed to the dodgy already used milk :-) So ... your magic? Those balls look delicious! As does your granola. I need to make some granola. But then I'd eat it.
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