All is Yoghurt

Natural yoghurt

Preparation Time

10 minutes

Cooking Time

480 minutes

Makes

750mls (3 cups)

Equipment

You will need a yoghurt maker and thermometer for this recipe. Yoghurt makers are available for around $19 in selected Big W stores and health-food outlets. Alternatively, you can also use two 500ml (2-cup) wide-mouthed thermoses (or make half the quantity and use 1). Simply preheat each thermos with boiling water and empty before pouring in the warm milk mixture. Set aside as for step 4.

Ingredients

• 1L (4 cups) full-cream milk
• 40g (1/3 cup) full-cream milk powder
• 90g (1/3 cup) full-cream natural yoghurt with live cultures (such as Jalna Premium Blend Creamy Yoghourt)

Method

1. Half-fill the sink with cold water. Place the milk and milk powder in a medium saucepan. Whisk well to combine. Reserve 125ml (1/2 cup) of the milk mixture. Heat remaining milk mixture over medium-high heat until it just comes to the boil. Remove from the heat. Place saucepan in the sink of cold water, stirring occasionally, for 15-20 minutes or until a thermometer reaches 43°C. (Heating and boiling the milk helps it set and kills any bacteria that may interfere with the live cultures (yoghurt). If you add the yoghurt when the milk mixture is too hot you will destroy the cultures and the mixture will not thicken. If the milk mixture is not warm enough it will take longer to thicken and the yoghurt may have an acidic or tart flavour.)
2. Whisk the reserved milk mixture and yoghurt in a small bowl. (Combining the yoghurt with the cold milk reduces the chance of it curdling or separating when added to the warm milk. It also makes it easier to distribute the bacteria throughout the milk and helps ensure it sets evenly. There are a variety of natural yoghurts available. The freshness and brand of yoghurt you use will affect the thickness of your final product.) Add the yoghurt mixture to the warm milk and whisk to combine. Pour the mixture into the clear container of your yoghurt maker and screw on the lid.
3. Push the baffle (the base that sits inside the yoghurt maker) down as far as it will go. Pour boiling water into the yoghurt maker to the line at the top of the baffle. Place the jar with the yoghurt mixture inside and close the lid.
4. Set aside for 8 hours or overnight until yoghurt sets. When you open the inner jar, you will find liquid around the edge of the yoghurt known as 'whey'. Carefully drain off the excess whey and place yoghurt in the fridge to chill for 3-4 hours. (Some homemade yoghurt may seem thin, depending on the yoghurt you make it with, but will firm up slightly on chilling.)
5. For a creamier yoghurt, whisk it until smooth before chilling. Once chilled you can whisk again before serving. For an even thicker yoghurt, simply line a sieve with a double layer of wet muslin. Place sieve over a bowl and pour in yoghurt. Cover and set aside in the fridge for 2-3 hours. This will drain any excess whey, leaving you with thicker yoghurt.

Notes

• It's important to use a yoghurt containing live bacteria cultures (such as acidophilus, bifidus and casei) or this recipe won't work. Check the back of the label before you buy.
• To make low-fat yoghurt: Replace the milk and milk powder with skim-milk alternatives and use a low-fat natural yoghurt with live cultures (such as Jalna Fat Free Natural Yoghourt).
• This yoghurt will keep in an airtight container in the fridge for up to one week.
• Keep warm this winter with our selection of casseroles, slow cooker recipes, soup recipes and pasta bakes.

Minted yoghurt

Whiz up just three ingredients to create a cooling side for the spicy Indian fare.

Preparation Time

5 minutes

Ingredients (serves 6)

• 180g (2/3 cup) Greek-style natural yoghurt
• 1/3 cup chopped fresh mint
• 1 tsp caster sugar

Method

1. Process yoghurt, mint and sugar in a food processor until smooth. Transfer the mixture to a bowl. Cover with plastic wrap and place in the fridge for 4 hours or overnight to thicken slightly.

Notes

• Serves 6 as a side.
• Keep warm this winter with our selection of casseroles, slow cooker recipes, soup recipes and pasta bakes.

Frozen yoghurt lollipops

These lollipops taste fantastic and are good for you too.

Preparation Time

10 minutes

Makes

6

Ingredients

• 260g (1 cup) Greek-style natural yoghurt
• 1 tbs honey
• 1/2 tsp vanilla essence
• 80g fresh or thawed frozen raspberries

Method

1. Line a baking tray with non-stick baking paper and place in the freezer to chill. Combine the yoghurt, honey and vanilla in a medium bowl.
2. Place the raspberries in a bowl and use a fork to mash until almost pureed.
3. Add raspberries to yoghurt mixture and gently fold to create a marbled effect.
4. Spoon 2 tbs of the yoghurt mixture onto the prepared tray and spread into an 8cm-diameter circle. Repeat with the remaining yoghurt mixture to make another 5 circles. Press a wooden ice-cream stick into the centre of each circle. Place in the freezer for 2 hours or until firm.

Notes

• You will need 6 wooden ice-cream sticks for this recipe.
• Keep warm this winter with our selection of casseroles, slow cooker recipes, soup recipes and pasta bakes.

Shrikhand (sweet yoghurt)

Preparation Time

180 minutes

Ingredients (serves 4)

• 1 quantity basic yoghurt (see recipe natural yoghurt)
• 1 1/2 tbs milk, warmed
• 1/4 tsp loosely packed saffron threads
• 1/2 tsp ground cardamom
• 2 tbs icing sugar, sifted
• 40g (1/4 cup) pistachio kernels, thinly sliced lengthways

Method

1. Place a fine sieve over a large bowl. Line sieve with a double layer of wet muslin. Pour in yoghurt, cover and place in the fridge for 2-3 hours to drain.
2. Combine the warm milk and saffron in a small bowl. Set aside for 10-15 minutes to infuse. Add the saffron milk, cardamom and icing sugar to the yoghurt. Cover and place in the fridge for 1 hour to allow the flavours to develop.
3. Divide yoghurt among serving bowls and sprinkle with the pistachio nuts. Serve immediately.

Notes

• Shrikhand is a sweet Indian dish made with strained yoghurt, sugar and spices. It's ideal as a refreshing dessert.
• Keep warm this winter with our selection of casseroles, slow cooker recipes, soup recipes and pasta bakes.

Herb yoghurt sauce

Preparation Time

5 minutes

Ingredients (serves 6)

• 260g (1 cup) Greek-style natural yoghurt
• 60ml (1/4 cup) water
• 1 tbs chopped fresh chives
• 1 tbs chopped fresh continental parsley

Method

1. Whisk the yoghurt and water in a bowl until well combined.
2. Stir in the chives and parsley. Season with salt and pepper.

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Strawberry frozen yoghurt

Your kids will love this health-right snack of strawberry frozen yoghurt.

Makes

about 1.5 litres

Ingredients (serves 12)

• 750g strawberries, hulled
• 1/2 cup honey
• 500g tub reduced-fat plain Greek-style yoghurt

Method

1. Process strawberries and honey until smooth. Strain through a fine sieve into a large jug. Discard solids. Return mixture to processor.
2. Add yoghurt. Process until smooth. Pour into two 3 cup-capacity plastic containers. Cover surface with plastic wrap. Freeze for 4 hours or until frozen.
3. Remove from freezer. Stand for 3 minutes or until just softened. Spoon into processor. Process until smooth. Transfer to a 6 cup-capacity plastic container. Cover surface with plastic wrap. Freeze for 4 hours or until firm.
4. Remove from freezer. Stand for 3 minutes or until just softened. Serve.

Notes

• You could serve small scoops of frozen yoghurt in mini ice-cream cones (this will not be gluten-free).
• Keep warm this winter with our selection of casseroles, slow cooker recipes, soup recipes and pasta bakes.

Strawberry frozen yoghurt

Ingredients (serves 4)

• 750g fresh or frozen strawberries, halved
• 4 x 200g tubs 99% fat-free diet strawberry yoghurt (we used Nestle brand)
• 1 tablespoon Equal sweetener

Method

1. Combine all ingredients in a food processor. Process until smooth.
2. Pour into a shallow metal dish. Cover with plastic wrap. Freeze for 3 hours or until almost set.
3. Using a large metal spoon, break up strawberry mixture and remove to food processor. Process until smooth. Return mixture to metal dish. Cover with plastic wrap. Freeze for 3 to 4 hours or until set. Serve.

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Sumber: http://www.taste.com.au/