Plain yoghurt is such a great kitchen staple it can be used in so many ways:
- Mix crushed garlic with yoghurt and a bit of salt to make a delicious hamburger or steak sauce. You can also add some of your favourite dried herbs
- Mix with muesli for breakfast
- Mix in curry sauces to make it creamier
- Use it as a base for Smoothies
- Eat it as a healthy snack just like that, or with your favourite ingredients
Plain yoghurt is extremely healthy as it contains lots of natural probiotics which are great for your digestive health.
All yoghurt costs you is the milk to make it. Bonus points if you are able to buy fresh milk on tap as you will be eliminating the need for plastic packaging.
These are our two favourite ways to make natural yoghurt:
Thermos Flask Method for Yoghurt
1. Warm enough full-cream milk to fill your thermos flask, just short of boiling on the stove.
2. Cool the milk until it is just a bit warmer than body temperature (around 43 degrees Celsius if you wish to check with a thermometer) then add half a cup of natural live yogurt (your starter) and gently stir it in. (Use some kept aside from your previous batch, or if this is your first batch, full-cream plain/Greek yoghurt from Woolworths works well).
3. Pour the mixture into a thermos flask and close.
4. Leave over-night and in the morning you will have delicious yoghurt waiting for breakfast
5. Decant into 1 litre Sinchies pouches and use as needed.
Slow-Cooker Method for Yoghurt
1. Pour two litres of milk into a large enough slow-cooker, set on high
2. After two hours, switch the slow-cooker off and leave it until it has cooled down to just a bit warmer than body temperature (around 43 degrees Celsius if you wish to check with a thermometer)
3. Add about half a cup of natural live yogurt in (your starter) and gently stir it in. (Use some kept aside from your previous batch, or if this is your first batch, full-cream plain/Greek yoghurt from Woolworths works well).
4. Cover with a towel and leave overnight in a warm place. It will be ready for breakfast.
5. Decant into 1 litre Sinchies pouches and use as needed.
Tips for Making Yoghurt:
You might notice that once the yoghurt is ready, it has separated. Don’t worry about this – the liquid is whey. You can either mix it back into the yoghurt, or you can strain it out with cheesecloth. If you do strain it out, use the whey as a base for soups and stews as it is also good for you and full of protein. It does take several hours to strain, which is why I usually just stir it back in.
Shop bought flavoured yoghurt is full of excess sugar and additives that kill off the probiotics, and negate the benefits of natural yoghurt.
Herewith some ideas for natural, healthy flavourings you can use as an alternative for you and your family:
• Honey
• Fresh fruit
• Nuts
• Raisins
• Stewed fruit, both fresh or dried (If using dried, preservative free is better, but difficult to find)
• Preservative free jam
• Any combination of the above
And here is a bonus recipe!
