Tuesday, 7 May 2013

Yogurt with mangoes and peaches

We somehow ended up with South African peaches (marked down for quick sale) and Mexican honey mangoes in the fruit bowl today.  They provided a divine excuse to taste test our yogurt experiment.

My mom always made yogurt when I was a kid, but we're spoiled by good yogurt in the shops and have never quite got around to making our own.  This week, however, we were down to our last few spoonfuls, and, inspired by a Nigel Slater account, decided to have a go at replenishing our supplies, rather than popping across the road to Scotmid.

Our first go used a couple of tablespoons of Yeo Valley as starter.  It was okay, but a bit bland.  So then we tried Pakeeza, which turned out a little sour, but not much flavour.  Best of all so far was a little tub of 'Loch Arthur' which we bought specially for starter.  So, no money saved there. But it was really nice and made for yogurt that was just about right in terms of flavour and texture.

The preferred method so far is 500 ml whole fat milk, warmed for about 2 min in the microwave, until it reaches 46C.  Then stir in 3 tablespoons milk powder, and 2 generous tablespoons of starter.  Then, I sit it on a hot mat, and under a tea-cosy, in a warmed up (but turned off) oven.  Next morning, Voila! pop the yogurt in the fridge, and slice the mangoes.

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