Yoghourt for Breakfast

[muninnhuginn]

So, after yesterday's purchase of the yoghourt maker, I (obviously enough) made yoghourt.

Only five pots and not the full seven, as I had only a pint of full-fat cow and less than that of goat. Gave it all a good five hours, but still have a very runny brew. But definitely yoghourt.

So, I think I need to:

1. leave it longer


2. acquire some dried goat milk powder (since on several web pages I've seen using milk powder recommended for a thicker yoghourt)


3. use the rest as drinking yoghourt, possibly whizzed up in the smoothie maker with some of the kiwi glut.

Breakfast was one pot with chunks of a fig bottled in Courvoisier and half a teaspoon of wild bee honey. No, I wasn't aiming for some kind of puritanical health-kick with this: the only reason to make that which you can otherwise easily buy is because it tastes better home-made.

Comments

[bellinghman.livejournal.com]

I'm tempted to start making yoghurt, since the new oven has a setting for yoghurt.

I currently use that setting for waking up my sourdough culture, though that has on one occasion got overly frisky and escaped from its container over the inside of the chamber. But compared to a cold kitchen, it's a lovely warm environment.

[muninnhuginn]

I really ought to use our bottom oven in the same way for yoghourt. I've not tackled sourdough yet.

[the-marquis.livejournal.com]

Na'Lon has a yoghurt incubator thinggy, she hasn't used it for years ...