I look forward to breakfast A LOT. . . . . because we have started making our own granola and yoghurt. We love our cereal and yoghurt, normally back home in England we would eat Dorset Cereals, because they are delicious and healthy and I am a Dorset girl. I have found it hard to find any nice cereal out here, and because everything is imported from America, its so expensive. Last week I found a health food shop in Road Town, it was like being a child finding a sweety shop. I bought some rolled oats and that evening Brendan and I mixed it up with some dried fruits, pecans and maple syrup popped in the oven and there we go - breakfast for the week. Brendan is an even bigger fan of cereal than me, so he has now decided that he will make our cereal each week. So whilst comfortable with our weekly granola-making, I thought that maybe I could have see about making our own yoghurt. Again, yoghurt is expensive out here, we always run out of it so why not try making our own. My only concern is that we only really keep UHT milk onboard the boat and wasn't sure if this would be any good for making the yoghurt with. After a bit of research, I established that this is possibly the best thing to use. So currently as we speak my starter and milk are mixed together fermenting and I am hoping that tomorrow morning we will have both homemade granola and yoghurt for breakfast.
And here it is, our homemade breakfast this morning!
Feeling proud this morning. We are sat out at anchor at the moment, a long way from any shops so being self sufficient like this is important. This batch of yoghurt tasted lovely though a little thin, so today I will make the next batch and attempt to thicken it up.
Making Yoghurt
1. Start with pouring 500ml into a very clean pan.
2. In a very clean bowl, add a tablespoon of yoghurt with a little bit of milk, mix together and leave aside. This is your starter.
3. Begin to heat your milk in the pan, insert a thermometer into the pan and heat the milk to approx 90 degrees celcius.
4. The trick to making it thicker so I have read is to try and keep the milk at this temperature for up to 20 mins.
5. Now let the milk cool down to about 45 degrees.
6. Once it has cooled to the above temperature, add your yoghurt/milk starter.
7. Now keep this bowl covered in a warm places for about 8 hours.
8. The yoghurt should now be made, it will probably have some whey on the top which you can then get rid of.
9. You just made your own yoghurt, next time you make it just use a tablespoon of your own made yoghurt as your starter.
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And here it is, our homemade breakfast this morning!
Making Yoghurt
1. Start with pouring 500ml into a very clean pan.
2. In a very clean bowl, add a tablespoon of yoghurt with a little bit of milk, mix together and leave aside. This is your starter.
3. Begin to heat your milk in the pan, insert a thermometer into the pan and heat the milk to approx 90 degrees celcius.
4. The trick to making it thicker so I have read is to try and keep the milk at this temperature for up to 20 mins.
5. Now let the milk cool down to about 45 degrees.
6. Once it has cooled to the above temperature, add your yoghurt/milk starter.
7. Now keep this bowl covered in a warm places for about 8 hours.
8. The yoghurt should now be made, it will probably have some whey on the top which you can then get rid of.
9. You just made your own yoghurt, next time you make it just use a tablespoon of your own made yoghurt as your starter.
1 comment:
Can you explain how to make your own yoghurt?
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