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

[muninnhuginn]

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