Yoghurt

Yoghurt is one of the world's oldest fermented food products. It can be found in just about every culture that has kept animals for milk and the word yoghurt is actually Turkish for tart, thick milk.

It is made with milk and friendly bacteria. The fermentation creates it's own preservative.

Yoghurt is a food in our house that we consume more as a snack than as an ingredient, but it can be used in all sorts of cooking. From cakes and desserts to curries and breakfast foods.

The best yoghurt to buy on and additive free diet is of course plain or Greek yoghurt. The tart, flavour free varieties are better suited for savoury cooking, so don't go puting a tablesppon of vanilla yoghurt into your curry!

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How to Use?

Here is a list of some of the more common ways to consume yoghurt:

- Toppings for enchiladas, chilli, Tortillas, Tacos and Casseroles
- Add to smoothies
- Freeze as an Ice-cream substitute
- Parfaits
- Included in cake and muffin recipes
- Dips like Tzatiki
- Mayonnaise and sour cream substitute
- Curries
- To top muesli or porridge
- Pancake topping
- On top of baked potatoes
- Add to mash potatoes
- Add to tuna or boiled eggs for sandwiches
- A sauce in wraps
- Stirred through soups

MOO Recipe
Easy Make Your Own Yoghurt

Equipment

900ml jar with screw top lid.
Wide mouthed thermos to hold the jar or an Easyo Yoghurt Maker

Ingredients

2 cups milk powder full or skim, it’s up to you (add half a cup more for thicker yoghurt)
2 tablespoons natural yoghurt (this is the starter)
Cool water

Half fill the jar with cool water, add the milk powder and yoghurt.
Put the lid on and shake well to combine.
Make sure there are no lumps of milk powder left. Fill the jar to the top with more water, seal and shake well.
Place the jar in the thermos.
Pour boiling water around the jar until it reaches approximately 2/3 of the way up the sides.
Put the lid on the thermos sealing tightly.
Set aside for about 12 hours, depending on how thick you like it. Once it has reached the consistency that you like place the jar in the fridge to cool.
Serve 2 tablespoons of the unflavoured yoghurt to act as starter for your next batch.
Sweeten original batch with sugar or honey or added fruit. Stores up to 2 weeks in the fridge.

Flavouring suggestions:
Vanilla - Add 1 tsp vanilla and 2 tsp sugar. Mix well.
Honey – Add 1 tsp vanilla and 1 tbsp of honey. Mix well.
Passionfruit – stir through 2 tablespoons of passionfruit pulp and sweeten to taste.
Mango – Stir through 2 tablespoons mashed mango and sweeten to taste.
Strawberry – Add half a cup of your homemade strawberry jam. Mix well.
You can use this yoghurt unflavoured, as a substitute to sour cream on baked potatoes, nachos, quesadillas, enchiladas, tacos and in dips.