Sunday, December 09, 2007

Yoghurt Experiment

Whilst in the UK MB sampled the most delightful goat's milk yoghurt and was inspired by Elizabeth David (from her book, "Is there a Nutmeg in the House?") to try making this herself, especially as there doesn't appear to be anywhere in NQ that makes or sells this gorgeous product. All she needed was a thermometer and a wide mouth vacuum flask, the latter of which she had, so after purchasing a $13.00 thermometer at Robins Kitchen and a litre of fresh goat's milk she was all set.

MB boiled the milk down to three quarters it's original volume to create a creamier yoghurt, then let it cool to the requisite temperature and mixed in a tablespoon of biodynamic Mungalli Creek plain yoghurt as a starter. Then it was into the vacuum flask to sit for 4 hours.

When the "brewing" time was up MB was anticipating a tangy, creamy yoghurt but was terribly disappointed to find the yoghurt completely failed, it didn't take at all. Looks like it's back to the drawing board, might be an idea to try making it with cow's milk instead....

By the way the Mungalli Creek yoghurts are sensational. All of their products are made with biodynamic milk and their flavour and texture is far superior to any other yoghurts available. Best of all Mungalli Creek is in NQ so us Northerners enjoy very fresh product.

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