{foodie} Best Yoghurt Ever

This is a thermomix recipe for yoghurt, however yogurt is fairly easy to make and you don't need a thermomix to make, or an easiyo set up. On Easiyo....those packets you buy....pretty much really expensive sugar, starter culture and whatever else they put in there. Don't buy them, they are a rip off.

Ingredients

1-2 litres of milk, full cream or low fat, it doesn't really matter. How much yoghurt do you want to make? Keep in mind, if you drain the whey, you will not end up with what you started with.

2 Tb natural live yoghurt. This is your starter and you will need to buy some plain yoghurt or reserve some each time you make yoghurt.

 

How to

Pour milk in the thermo and heat 10min/80/speed2

Leave to cool until the 37 light switches off.

Add yoghurt starter. Mix 5sec/speed 3

Heat 10min/37/speed2.

Pour straight into your thermoserver or container to keep warm. This is the key. You need a nice warm environment for the yoghurt cultures to do their thing and for the yoghurt to set. You could place in a casserole dish, lid on with a towel wrapped around, or in a thermos. I use my thermoserve and place in the oven overnight.

Leave for at least 6 hours or overnight if possible.

*drain the whey through a muslin. This is optional. I prefer to do it and I use the whey in cooking or ricotta cheese making (I will post up a blog post!)

 

Now you have plain yoghurt. It should keep nicely for up to 5 days.

Flavourings

Plain yoghurt is fine, but you can have a bit of fun flavouring your yoghurt. I generally grind 1/2 MC of sugar 10secs/9 and add this to my yoghurt along with whatever flavour I want to make it. For example, vanilla:few drops of essence, strawberry:a large blob of strawberry jam. Stir through

Jam makes a great flavouring, as does fruits such as banana and peaches. I do recommend the sugar, but play around with the quantities, see how low you can go to get the desired sweetness.

Let me know how you go! If you have any questions, please ask!

 

{foodie} Creamy Garlic Prawn Risotto

This is pretty yummo and so simple to make. My kids are a bit fussy and will pick out the prawns. A little devoid of greens, you could serve on a bed of rocket or a nice side salad perhaps.

 

Ingredients

50g Parmesan cheese

1 onion. Spring onions/shallots work well too

2 cloves garlic. You can add more, I usually do!

40g butter

350g arborio rice

50g white wine. I use my fav Brown Brother Moscato

900g chicken stock. I use 3 stock cubes in 900g water

400g prawns. Or a mix of seafood

60g sour cream

 

Method

Add parmasan cheese and grate for 5 seconds on speed 8. Set aside

Add garlic and onion and chop for 5 seconds on speed 5.

Scrape down the sides, add butter and sauté for 2 min, 100 degrees, reverse speed 1.

Insert butterfly, add rice and wine and sauté for 2 min, 100 degrees, reverse speed 1.

Add stock and cook for 14 min, 100 degrees, reverse speed 1.

Add prawns and cook for 1 min 30 sec, 100 degrees, reverse speed 1.

Transfer to thermoserve, add parmasan. Let sit for 10 min. Stir and serve!

 

 

 

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