Make your own... Yoghurt.

Did you know you can make yoghurt in a thermos or a polystyrene container or a small esky?

You don't actually need a fancy yoghurt maker, and it's so easy! Plus it's cheaper and way better for our environment. This is how I do it, though there are may different recipes / methods.

You will need:

Milk- 1litre. Can be cow, sheep or goat.

Easyo yoghurt starter culture from the supermarket (I use the greek yoghurt one).

A thermos, small esky or polystyrene box with lid. If using an esky or box you will need a 1 litre glass jar with a lid.

Thermometer.

If using a thermos heat the milk to 48 degrees using a thermometer. Mix in the 2 dessert spoons of the yoghurt starter making sure all the lumps are gone. Pour into a thermos which has been well cleaned & pre-heated with boiling water. Wrap in a towel and leave over night- in the morning fresh yummy yoghurt!

If using an esky or similar half fill your glass jar with milk, add 2 dessert spoons of the yoghurt starter (not the whole sachet as the packet says!) and mix well. Top up with the rest of the milk. Place jar with lid on in the esky. Almost fill with hot water from the tap and top up with boiling water to bring teh temperature up to 50 degrees. Place lid on and n 1 hours time top up again with boiling water to bring it up to 50 again. Leave over night. Easy.

If you want your yoghurt thicker you can also add a couple of spoons of milk powder. You could also use 2 spoons of fresh yoghurt as a starter- just be sure it's a good one with the right cultures. I find this much easier though and when you only use 2 spoons instead a whole packet it's quite cost effective and basically fool proof.

Yummy, easy & good for both you & the environment!

Relishing

I've just finished making a wee batch of tomato relish with the gorgeous tomatoes I picked yesterday. Every year I make a batch to give away to my special friends. I like to make this first, before I make any for myself. It's my little tradition.

I think they look very sweet!

I just adore making preserves! This weekend we will make tomato sauce too. The kids absolutely love it! Hopefully we can make enough to last the whole year. Then next week I shall make green tomato chutney from my remaining unripe tomatoes. It was pretty frosty this morning, so I think their days are numbered!

Here is my recipe for Spicy Tomato Relish in case you feel inspired :)

• 1.5 kg ripe tomatoes, chopped
• 4 onions, chopped roughly
• 2 tablespoons salt
• 2 cups brown sugar
• 3 red chillies (I use cayenne)
• 2 1/4 cups malt vinegar
• 2 tbsp plain flour
• 1 tbsp curry powder
• 1 tbsp dry mustard
• 1 tbsp salt
• 1 tsp ground ginger
• 1/4 cup malt vinegar

Method:
Put tomatoes and onions in a non-metallic bowl and sprinkle over the salt. Leave for 12 hours. Drain the liquid that has formed. Put vegetables in a preserving pan or large saucepan and add the sugar, chillies and first measure of vinegar. Bring to the boil and simmer, stirring frequently for about 1hr 20 minutes or until mixture is reduced and thickens slightly.
Combine remaining ingredients to make a thick paste.
Stir paste into the tomato mixture and simmer, stirring for 2-3 minutes until mixture thickens.
Pack into sterilised jars and seal.
Makes about 4 x 350ml jars.

Yummy x x

My favourite yummy easy winter spicy soup

Ingredients:

2 Cups vegetable or chicken stock
1 tablespoon tamari or soy
1 teaspoon miso paste (optional)
1 tablespoon sweet chilli sauce
1 star anise
1 teaspoon grated ginger
noodles of your choice ( I like quinoa soba or udon) prepared according to packet instructions
a handful of:
snow peas or sugar snap peas
bok choi
shitake mushrooms (fresh or dried)
small cubes of tofu (optional)
bean shoots
chilli flakes, chopped corriander, sliced spring onions & fried shallots to garnish

Method:
Prepare your noodles.
Gently fry the ginger & star anise in a tiny bit of oil, just to release the flavour then add the stock and bring to the boil while adding the sauces & miso paste.
Be sure to stir in the miso paste properly otherwise you will end up with lumps at the end.
Once boiling add the veges except the bean shoots.
After 1.2 minutes add the tofu and then the bean shoots.
Cook for a further minute or so.
Place noodles in the bowl.
Pour over soup and top with garnishes.

Wa La!! So quick and easy and ymmy and good for you!!

You can mix and match ingredients- and play with sauces and flavours but this is my current favourite mix- enjoy!