Tuesday, 11 April 2017
Home made yoghurt
Years ago I made a lot of yoghurt for my boys. It was a sneaky healthy way to get calcium into them! They loved it especially as they could add all their favourite 'toppings' and it was much cheaper than shop bought ones. Since I've been dairy free I've occasionally bought yogurt made from soya, goats milk, sheep's milk (really delicious!) and more recently coconut. They all taste lovely but they're hugely more expensive than cow's milk ones *sighs* So I thought I'd have a go at making my own again with alternative milks.
I know there are loads of ways to make it at home but for convenience I bought the Lakeland one. Currently £21.99. I also bought a bio culture (from Amazon) as a starter.
My first batch was using whole goats milk. It was very nice especially with blueberries but very runny. I used some of this batch to start another one.
This time I strained the yoghurt overnight in a sieve lined with muslin. Bingo! Perfectly thick creamy yoghurt with no added thickeners and the chickens got the watery leftovers.
So, 1 litre of goats milk at £1.60 gives me 2 or 3 decent servings of yoghurt. It works out at roughly the same cost as shop bought stuff. I'm not saving any money but I know exactly what's in it.
Today I'm testing almond milk 😋