Thursday, December 1, 2011

Vanilla Yoghurt and a Giveaway

Our second batch of natural yoghurt using the new kit is just as delicious as the first. The creamy texture goes so well with fruit and cereal, but is also great for soups. I love the versatility of natural yoghurt.

Sometimes, in the evening generally, I have a bit of a hankering for something a little sweeter. We have been working our way through Germany's supply of Nirwana Noir chocolate (check the fine print: use - snacking) but have been thinking that going halves in a block every few nights isn't too good for the waistline.

With my renewed enthusiasm for yoghurt, I though a vanilla version should be attempted next. After a little searching I settled on roughly following the process outlined by Angie.

I brought 1 litre of organic whole milk and 3 tablespoons of raw sugar to the just below the boil and kept it there for about two minutes, simmering very gently. From experience with my natural yoghurt, this needs stirring so as not to scorch.

Patience is needed to let the mixture cool to 43 degrees C. I use this time to make sure that my jar is sterilised.

Once at 43, 2 or 3 generous tablespoons of natural yoghurt from the last batch are spooned into the jar. A small amount of the warm liquid is also poured in and mixed. This makes sure that the yoghurt is evenly mixed throughout the liquid. At this point I added some vanilla and then poured in the remaining milk. The lid was screwed on and it was placed in the little esky ready to do its thing overnight.

In the morning the jar was carefully moved to the fridge where it stayed chillin' for about 6 hours.

 
Quite a few recipes include skim milk powder (milchpulver), for added creaminess, but I haven't been able to find any. Maybe some German readers could point me in the right direction?

I wonder if boiling some vanilla pods in the milk would work well to let them infuse? I think it definitely needs some of those gorgeous vanilla seeds.

The adding of fruit needs to be done once the yoghurt has set. Luckily I have a great supply of raspberries.

Now to share the love. If you would like the chance to start making your own yoghurt using one of these kits, leave a comment on this post by Sunday 11 December 8pm Berlin time when a winner will be selected at random.

Take care

9 comments:

  1. I would LOVE to win one of these. Thanks for the opportunity. How did the vanilla yoghurt go? xxoo Julie M

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  2. Wow, this is an amazing giveaway! I have made yogurt once, but seem to have fallen off the wagon ever since. Not too sure why, as it was delicious! This would give me the inspiration to start up again.

    Thank you so much!

    Brenna

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  3. Count me in although I am not sure if this giveaway extends to Australia. i love making my own yoghurt and add powdered milk to thicken it. I use an ezijo system, but it is plastic - would love to make it in glass.

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  4. hi
    what a wonderful giveaway.i love making my own yoghurt.your yoghurt looks delicious.
    have a nice day,
    love regina
    reginassimplelife.blogspot.com

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  5. I just found my mum's old yoghurt esky in the cupboard at dad's and thought I'd give yoghurt a try. Count me in for the giveaway if Australia isn't too far. Thank you.

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  6. Lovely! Glad I've stumbled upon your blog. :D

    philippines outsourcing

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  7. This sounds wonderful and I am not having much joy from my Easiyo lately! I think it must be healthier too using fresh milk. cheers Wendy

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  8. This looks fantastic, I would love to win one of these. With two little yoghurt fiends in the house we seem to go through an awful lot of the stuff. Hope the vanilla turned out as well as it sounds. Looking forward to hearing about more yoghurt experiments.

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  9. Hi I could use a little good news if I were the winner of the giveaway! Just in case it is of interest to anyone you can make yoghurt with U.H.T milk (heat treated). This may be helpful to someone who wants to miss the step of heating the milk. It works great and is good for lazy butts who like to miss the heating up and cooling down stages!You can strain yoghurt to make it thicker and make it taste like Greek yoghurt. Leaving it to strain for longer still makes yoghurt cheese.
    P.S I have found a recipe for Onion Tart you may enjoy!

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Thanks so much for dropping by. I really appreciate any comments you have to make.

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