Friday, September 18, 2009
Food Labelling and the problem with additives
The Future of Food - Introduction
On the road to self sufficiency
½ - ¾ Cup good quality commercial plan yoghurt, or ½ cup yoghurt from previous batch
1 litre pasteurised whole milk, unhomogenised
A sweet (candy) thermometer
Gently heat the milk to 180 degrees Fahrenheit and then allow to cool to about 110 degrees Fahrenheit. Stir in yoghurt and place in a shallow glass, enamel or stainless steel container.
Cover the container (I use alfoil)and place in a warm oven (a gas oven with a pilot light or electric oven pre-heated to warm and then turned off) overnight.
In the morning transfer to the fridge, the longer the yoghurt is kept out of the fridge the tarter it will become. I think the longest I have left it out is 24 hours.
The final ingredient may be (is generally) thinner in consistency than commercial yoghurt.
Have a try, you can also add honey and pureed fruits if feeling a little more adventurous. This would be done at the adding yoghurt step.
So once a week, to start off with, try making something from scratch. You'll find out how much fun it can really be and if you have children, get them involved, an interest in healthy, wholesome, nourishing food from a young age is a fabulous thing.
* Quote is from a cookbook called Wholefood by Jude Blereau