My Yogurt Adventure

It all started with way more left-over milk than we could drink. I noticed on the internet a way I could make 2L of yoghurt at a time, which was much more convenient than using the 1L method in the “everyday cook book”.

 

http://www.youtube.com/watch?v=SM3h-tFsg4U

This made use of my Thermo-server which was much more convenient to use than the yogurt maker.

I separated some of the yoghurt out when it had reached “Greek-Style” consistency. I used it to make beef stroganoff and guacamole. I try to use Greek-Style yoghurt whenever I can in lieu of sour-cream. Honey loved it. I also popped some on a plate and drizzled honey and almonds over it for dessert and Honey enjoyed that too.

 

I also made yogurt cheese which we used on toast with salami, tomatoes and olives and I added Italian herbs to make a cracker dip.  

 

This got me thinking…

Maybe I should try this with goat’s milk. Honey wants to get some goats “one-day”. We wanted to see if we even like goat’s products. From what I red on the internet you could not do goats yoghurt from pasteurised milk. I had made it from the Every-day cook book recipe, which called for adding powdered milk but was not sure how it would go without it.

 

The friend I mentioned in the yeast-free bread, cannot do cow’s milk either; I wanted to see if I could make a yoghurt she could eat. I plan on using a “granddaughter” yogurt to begin the yogurt I make for her.

 

Expense wise, you are much better sticking to cow’s milk unless you know someone with a goat.

 

The first batch I made, I used the only natural yogurt that I thought existed in CQ- Pauls brand. The yogurt was ok, but I could never eat it straight. Honey loved it in guacamole- I had to add more seasoning to disguise the “goaty after-taste”.

I did find that I enjoyed the yogurt,  if I added it to Greek-style breakfast yogurt and washed away the taste in my mouth or used it in juice shakes.

 

The goat’s milk made more whey than the cow’s milk and consequently there was less yogurt and less yogurt-cheese.

I noticed when I was shopping, 3 other brands that I could try too… so I will try them and blog about the results.

Yogurt 2 made a much pleasant tasting yogurt. It was only available in low fat, when compared to the Pauls yogurt; it was less sour and had a slightly powdery texture and was lacking in creaminess.

I used some as a starter, froze some more in case I needed a starter again for the future and drained the rest and ate it with my breakfast yogurt.

 

In case the yogurt did not turn out, I made custard from goat’s milk in the Thermomix. Some for Honey, some for my friend. I was not keen to try it, but tasted the spatula… Mmm this is delicious- and later Honey and my friend agreed.

 

 

 

Ways to use Whey

All this yogurt making has made more whey than I know what to do with. I have tried it successfully in making yeast-free bread and as we speak I am proving some regular artisan dough.

 

I also tried it in pancakes- last time I made a yummy treat during the day (Fake KFC) Honey read my blog and asked where his was… so Honey if you are reading this your pancake is in the fridge.

 

I usually use yogurt in my pancakes, and when I make them for my family they like them as much as I do. Honey is not convinced I make good pancakes because the one time I made pancakes for him some “helpful” person at my place had put salt beside the sugar, I was too tired to realise before I put the little grains into the Thermomix “hey this is white!!!” I always buy raw sugar and use pink salt in my cooking. The unhealthy white stuff is purely for first-aid purposes. I tried to get as much of it out as I could but you know salt… less is more I had more so it was way less… kudos to Honey for eating one. 

 

Judie