Home-Made Yoghurt (click here for the original blog post)
Natural plain yoghurt costs about $3 for a small 500ml tub at Coles, but have you ever wondered if there’s a way to defeat those Washington fat cats and their milk monopoly by producing your own cultured milk products? Then read on…
Ingredients and materials:
4 tablespoons of plain natural yoghurt (from the shops)
1 litre of milk (which can be made from powedered milk, which is the cheapest, or powdered skim milk, which is the cheapest and healthiest)
1 litre Thermos flask or casserole dish
1. First, make 1 litre of powdered milk as per the instructions on the packet, or just use milk that hasn’t been powdered.
2. Heat the milk in a saucepan until it reaches a temperature of just over 45 degrees Celsius.
3. Mix 4 tablespoons of the warm milk with 4 tablespoons of yoghurt in a separate container (one that’s good for pouring) and let it sit for about 1 minute – this is now your yoghurt culture.
4. Gently mix the remaining warm milk (at 45 degrees) with the yoghurt culture, and then pour the mixture into your 1 litre thermos or into a casserole dish wrapped in a tea towel and left in the sun or placed in a warmed oven (not too hot).
5. Leave your container somewhere warm for 8-12 hours. Try not to bump it or move it about, because this will disrupt the reproductive efforts of our bacteria friends. Leaving the yoghurt for a longer time period (i.e. 10-12 hours) will result in more of a sour taste, and leaving the yoghurt for a shorter time (8-10 hours) will result in a more creamy taste.
For more details if things don’t work out, or if you’ve got an Easi-Yo yoghurt maker, check out the original post here.
This recipe is stolen from The Cook and the Chef website.
1kg Greek style yoghurt
2 tablespoons of chopped mint
Pour the yoghurt into a sieve lined with a clean chux, muslin or tea towel. Stand the sieve over a deep bowl, cover the yoghurt and leave to strain overnight in the refrigerator. Alternatively, if you don’t have a sieve, you could spoon the yoghurt into a clean chux or tea towel, gather up the 4 corners and tie with an elastic band. Using a wooden spoon, suspend the yoghurt over a deep bowl and strain as before. The next day, remove the labna from the chux, add a little extra salt to taste and serve in a bowl, drizzled with some extra virgin olive oil. And sprinkle the chopped mint over the top.
Dhal Curry Recipe (click here for the original blog post)
This curry can easily be made in less than 15minutes and tastes great, especially with some lime pickle and plain yoghurt.
3 cloves of garlic
1 teaspoon of cumin seed (optional)
1 teaspoon of coriander seed (optional)
2 teaspoons of ground cumin
1 teaspoon of ground turmeric
1 x 400 gram tin of lentils
1 x 400 gram tin of tomatoes
salt and pepper and sugar
1. Fry 1 onion and a few garlics in a few oils.
2. Add 1 teaspoon of cumin seed if you’ve got it, and maybe the same amount of coriander seed and fry.
3. Add 2 teaspoon of ground cumin and 1 teaspoon of ground turmeric , with some chilli to taste.
4. Once tasty looking, add 1 tin of lentils and 1 tin of tomatoes. Stir and that’s about it. Maybe add some lime pickle, a small dash of vinegar or lemon, and pinch of salt, a pinch of pepper, and a pinch of sugar.
5. Simmer for a while until it looks like you want it to.