Creamy white cold stuff packed with healthiness and versatility this side of the fall: unbelievable! Let me introduce you to the world of making, baking, and faking with yoghurt... for just over $1 a litre! These secrets have saved me loads of money and shopping trips, I hope you find this useful too!!!
MAKING IT (using a yoghurt maker)
Mix 1 1/2 tablespoons of a easy-yo plain or greek yoghurt sachet mix with 1 1/2 cups of full cream milk powder. Fill yoghurt maker with room temp water & shake. Sit in chamber of boiled water for up to 24 hours.
Note: disregard the instructions on the easy-yo sachets. They are 98% milk powder & so allowing the yoghurt to sit longer ensures the cultures multiply sufficiently through the added milk powder. Seal part used sachet & store in fridge for the next batch. Apparently there are many ways to make yoghurt without a yoghurt maker using a thermos / slow cooker / etc, best to consult google if you're interested.
Note: disregard the instructions on the easy-yo sachets. They are 98% milk powder & so allowing the yoghurt to sit longer ensures the cultures multiply sufficiently through the added milk powder. Seal part used sachet & store in fridge for the next batch. Apparently there are many ways to make yoghurt without a yoghurt maker using a thermos / slow cooker / etc, best to consult google if you're interested.
BAKING IT
Savory muffins
Whisk: 2 eggs, 1 cup yoghurt, 1 teaspoon of wholgrain mustard. Stir in 1 cup grated cheese, 1 cup veggies*, 1 1/2 cups self raising flour. Divide into muffin tin & bake 180 for 25-30 minutes.
*pre-cooked onion / bacon / spinach, tin corn, chopped capsicum, herbs, spring onions, grated carrot, whatever is in the fridge!
Whisk: 2 eggs, 1 cup yoghurt, 1 teaspoon of wholgrain mustard. Stir in 1 cup grated cheese, 1 cup veggies*, 1 1/2 cups self raising flour. Divide into muffin tin & bake 180 for 25-30 minutes.
*pre-cooked onion / bacon / spinach, tin corn, chopped capsicum, herbs, spring onions, grated carrot, whatever is in the fridge!
Sweet muffins / loaf / cake
Whisk: 2 eggs, 1/2 cup oil or melted butter, 1 cup yoghurt, 1 teaspoon vanilla essence. Gently stir in 1/2 cup brown or white sugar and 1-2 cups of fruit / choc chips / stuff*, 1 1/2 cups self raising flour. Bake 180 for 35-40 minutes for loaf or 25-30 minutes for muffins.
*oats / almond meal / dessicated coconut
my favorites combos: lime & coconut... cinnamon, oat & banana... raspberry, almond meal and white chocolate.
FAKING IT
Pizza bases
Mix 1 cup yoghurt with a pinch of salt and enough self raising flour to make like dough. Knead for 5-10 minutes on floured surface. Roll out like base, top with pizza toppings and put into hot oven for 20-30 minutes.
Hollandaise sauce
Beat 1 cup yoghurt, 3 egg yolks, 2 teaspoons of lemons juice and heat over double boiler for 15 mins stirring frequently until thickened. Stir in 1/2 teaspoon of salt, 1/2 teaspoon of dijon mustard, a pinch of pepper and 1 tablespoon of fresh dill or parsley.
Phillidelphia
Strain yoghurt for 4 or more hours over muslin / in yoghurt strainer to separate whey. This product is also known as yoghurt cheese or labne. Use baked in cheesecakes / spread on sandwiches / turn it into icing or dips.
Panna Cotta
Soak 2 teaspoons of gelatin in a little cold water. Warm 1 cup milk over stove, when boiling add 2-4 tablespoons of sugar, 1 teaspoon vanilla essence, and gelatin mix. Let cool to room temp and gradually mix in 1 cup of yoghurt. Mix well, pour into molds and refrigerate for 4+ hours.
AND SOME OF MY OTHER FAVES...
Maple dip
Mix 1/2 cup of yoghurt with 2 teaspoons of maple syrup. Delicious as a 'dip' for fruits or french toast soldiers, or to spread over pancakes.
Garlic sauce
Combine 1 teaspoon of cumin, 1/2 teaspoon of salt, 1 cup of yoghurt and 1-2 crushed garlic cloves
In quiches / omelettes / fritters / ontop of pizza / substitute for white sauce in lasagne / mixed with melted chocolate as fondant / in smoothies / frozen / in curries... pretty much with and in everything you can think of.
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