The goodness of bacteria
I have wanted to make yoghurt for a very long time. Over the years I have periodically bid on yoghurt makers on Ebay, never winning any of them. Every six months or so the urge tickles once more and I waste a little time browsing various methods and machines.
Sometimes I was put off by the size of the machine.
Sometimes I was alarmed by the idea of mixing in a mysterious sachet of powder.
And often I was terrified by talk of temperature control and bacteria.
But yesterday, in an effort to distract a bored child, I took out my copy ofRiver Cottage Every Day
The method was explained in such a simple, matter of fact way and after all, Hugh Fearnley Whittingstall is the same man who gave me the confidence to mess around with boiling sugar and egg whites resulting in the very best marshmallows anyone ever tasted.
So we took courage and made yoghurt. It took minutes (well, apart from the waiting around bit). It really wasn't scary at all.
The results? Only the very best yoghurt anyone ever tasted. Seriously, this yoghurt is amazing, so fresh and creamy, truly better than any yoghurt we have ever tasted and that is before we even added anything. The children and I are smugly thrilled with our home made yoghurt.
The Technical Advisor is unconvinced and will not indulge, he is scared that I will poison him with my freely growing live bacteria. Sigh, but you cannot please all of them all of the time, such is life.
I have wanted to make yoghurt for a very long time. Over the years I have periodically bid on yoghurt makers on Ebay, never winning any of them. Every six months or so the urge tickles once more and I waste a little time browsing various methods and machines.
Sometimes I was put off by the size of the machine.
Sometimes I was alarmed by the idea of mixing in a mysterious sachet of powder.
And often I was terrified by talk of temperature control and bacteria.
But yesterday, in an effort to distract a bored child, I took out my copy ofRiver Cottage Every Day
The method was explained in such a simple, matter of fact way and after all, Hugh Fearnley Whittingstall is the same man who gave me the confidence to mess around with boiling sugar and egg whites resulting in the very best marshmallows anyone ever tasted.
So we took courage and made yoghurt. It took minutes (well, apart from the waiting around bit). It really wasn't scary at all.
The results? Only the very best yoghurt anyone ever tasted. Seriously, this yoghurt is amazing, so fresh and creamy, truly better than any yoghurt we have ever tasted and that is before we even added anything. The children and I are smugly thrilled with our home made yoghurt.
The Technical Advisor is unconvinced and will not indulge, he is scared that I will poison him with my freely growing live bacteria. Sigh, but you cannot please all of them all of the time, such is life.
Comments
I have collected many from the internet but have yet to take the plunge. The oven method, the cooler method, the crockpot method...
My TA is not afraid of it, but he has a sweet tooth and I fear our stock of jam would be gone in days from him mixing it in.
You know I love the jar you used to make yours in, right?
Do you guys get whole milk yoghurt at your grocery store? Here, most yoghurts are low fat, no fat or whatever. It drives me bonkers when I have to "order" whole yoghurt!
K x
Oh and that kilner jar is more beautiful than any machine.
Would it be very cheeky to ask what you used?!
I am still laughing!
So The Technical Advisor thinks you are going to posion him! What can I say and what can you do? It just means that there is more for the rest of you!
Ingrid x
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