Tag Archives: yoghurt

I is for….

Light and fluffy scones international scone week

I is for….. International Scone Week!

I was going to do a deeply serious post

‘No!  no, not another one’

begged the iMac

and for once I listened. So you have been spared my learned treatise on etymology and the roots of words like inspiration  = in + breathe  and another one that took my fancy last night : integrity – from the word ‘integer’ meaning ‘untouched, undivided, a complete entity’ . I can hear the yawns, bad idea wasn’t it?

…but it will be much more fun to make Scones along with the Inspirational and Imaginative iScone Team! Continue reading

Piimä Bread for Moomins

Toast for Moomins

Written originally in Swedish by Tove Jansson, a Swedish speaking Finnish writer, and much adored all over the world, the Moomins arrived in England in 1964 as the Finn Family Moomintroll.   My mother promptly got hold of a copy and read it with us and the Moomins turn up in my dreams even now. (Click Continue Reading to see the recipe for this Finnish bread….)

Continue reading

Lime and Labneh Cheesecake

Christine @ Slowlivingessentials recently made a wonderful cheesecake. Here is her post about it. She used home made labneh and as I have been experimenting once again with making yoghurts this inspired me to make one too!

So here we go: my first home made cheesecake for over ten years…..

Just one slice for me please!

This is how I made mine:

Continue reading

Yoghurt Making (2)

An example of homemade yoghurt

This is just a quick post for those people who seem to end up here looking for info about yoghurt making.   The best results I have had so far using the Lakeland electric yoghurt maker which I have been using for about eight weeks is from the following method. Quick to set up, no saucepans of cooling forgotten milk.

  1. 2 teaspoons of fresh live yoghurt – do not be tempted to use more, it will not make the yoghurt ‘happen’ faster or better!
  2. 2 dessertspoons of non fat skimmed dried milk, something I have never bought before but the yoghurt seems to like it, what more can I say?
  3. 1 litre of UHT milk.  Ideally full fat. Morrissons 4 per cent fat performs better than Waitrose 3.6 per cent fat.

Using UHT milk means you skip all that heating it up to a certain temperature and then waiting for it to cool down again, less washing up, so offsetting the carbon footprint of using an electric yoghurt maker, also if you make your own you are reducing your packaging use.  Not sure if there is a net gain or loss but I am trying hard here.

Put the 2 tsps of yoghurt in the bottom of the container. Sprinkle the non fat powder on top. Add a little UHT milk. Give it a good stir around. Put container in the electric heater bit. Add the rest of the milk. Put the lid on. And then leave for at least 8 hours, mine seems  to take more like 9 hours to go. It’s odd stuff. You look at it and nothing happens for ages and then it goes all of a sudden.

If you don’t have a yoghurt maker then use a wide necked flask or a jug, but you will have to consider how you will keep it warm. A good thermos flask will probably work fine. Yoghurt needs a warm temperature to develop. The lactobacteria and the Streptococcus thermophilus –  the organisms that create the yoghurt –  are called ‘thermophilic’ (lovers of heat) for that reason. It needs to be kept at 100-degrees Fahrenheit (37-degrees Celsius). It will get more sour the longer it is kept warm, so that is why you chill yoghurt in the fridge once it has developed to the thickness and taste you want. It is worth doing more research on the net if you want to know more about this.

Take it out of the electric heater bit. Let it cool a while. I put mine in the fridge overnight and then put it into clean pyrex containers with snap on lids like these.

You can use the easi yo stuff in it. I have found that it splits. But when it does split, it’s easy enough to strain it through a bit of muslin in a sieve and then you have wonderful whey for baking bread,  can’t recommend this too highly, and a thick soft yoghurt that you can use in lots of ways.

Today I made rocket pesto using fresh yoghurt

My sister's recipe for pesto

I used:-


  • A big bunch of going over rocket from the garden
  • Fresh garlic
  • Grated pecorino cheese
  • Cashew nuts
  • Yoghurt
  • A little walnut oil and extra virgin olive oil
  • Salt

I can’t give you exact quantities because I basically shoved the lot in the blender and mixed and tasted till I got something I liked.  You can use any favourite herbs and nuts: this is my sister’s way of making pesto, as she prefers yoghurt to loads of oil, makes it much lighter. I store it in the fridge with a layer of olive oil on the top which reduces the effect of oxidisation.

Pesto in fridge with layer of olive oil on top in recycled container

Spread it on sourdough toast for a quick sandwich, add to pasta,  mix into salad dressings…

July 2010 – Made a lovely  lime cheesecake with strained yoghurt (labneh) made from rich creamy Jersey/Guernsey milk. Click here to read the post and the recipe.

Yoghurt – First Trials

We have now made three lots of yoghurt in the new gadget

Lynne kindly sent me some notes on what to do with it :)

I should do some sums and work out how much I have to make before the yoghurt maker pays for itself – actually I can’t be bothered, after all how do I cost the whey which I can use  to bake bread?   Can’t buy that anywhere locally..

  • No 1 with easi yo packet plus water  to fill up jar ( a litre in all) – this one split into curds and whey. Why?  Think it’s not supposed to be made in an electric yoghurt maker but in the easi yo kit.  Made some fabulous whey and labneh from it all the same.
  • No 2 with a litre of UHT full cream milk plus 2 spoons Marvel skimmed milk powder plus 2 teaspoons of live Yeo Valley yoghurt  – perfect set but a bit bland. The easiest method as it doesn’t involve heating milk.
  • No 3 with a litre of  fullcream organic milk (heated and left to cool and forgotten about for 6 hours)  plus 2 spoons Marvel plus 2 teaspoons of live Yeo Valley yoghurt – a little more whey but a good set

Brian preferred the UHT and I preferred the almost organic one – don’t know if one can buy organic skimmed milk powder somewhere but I will look around.

What I’ve learnt so far….yoghurt making is much easier than making bread…..

Do not use more than two teaspoons of starter yoghurt to a litre of milk, it’s very similar to leaven in that regard.  Less is more.
Do not mix it up too much, it doesn’t need it.
Don’t joggle it about while it is setting, it likes to be left alone.

To turn it into yoghurt cheese  – labneh –  rumoured to be lower in calories than cream cheese – line a sieve with muslin, and let the yoghurt drain through for a day in a cool place. I made little balls of cheese rolled in a mixture of zaartar, salt and pepper – sweet paprika – oregano to go with last night’s supper of salad, fried almonds, and Ottolenghi’s legume and noodle soup from The Guardian.

Eaten for breakfast with honey and hazelnuts and a couple of slices of the legendary delicate milk loaf!

What do you do with your yoghurt?