BEST HOME MADE YOGURT

I have been making my own Yogurt for a long time. Not only is it delicious, but also NO PRESERVATIVES – NO ADDITIVES OF ANY KIND and at a fractions of the price that you buy the rubbish in the shops for.

RECIPE

Mix 140 Grams of Full Cream Milk Powder with 500 ml warm water.

Put on the stove in a double cooker and heat to 85 C – No less –  No more

Let it cool to 45 C

Ad Starter Culture ( more about that later) and mix very well

Keep at 45 C until set (About three hours)

PRONTO !!

Work clean and sterile to avoid contamination which will effect the quality of the end product.

I have a heater – dehydrator in which I cure the yogurt at 45 C for three hours which works perfectly. Should you not have one, use the bottom drawer of your stove or any other hot place – about 45 C.  At lower temperatures it will take longer to set. At higher temperatures you will kill the culture.

CULTURE

Start off by buying a natural yogurt in the shop containing  – LIVE CULTURE. Use about 50 g of this as your initial starter culture. Thereafter keep about 50 g of your own Yogurt you have made to act as the next Starter Culture. Starter Culture can be kept in the fridge for a few weeks should you not make Yogurt immediately every time you have finished the last batch.

Back Yard Farmer

Tel – +64 211 34 14 52

byf@backyardfarmer.co.nz

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Dunedin – New Zealand

Observation by Assistant Back Yard Farmer

2013-11-28 - Gerda - Planting Cabbages No Sub Title

‘Yanking out her shrub to plant cabbages is a bad, bad idea’

See entire Cartoon Range at – https://backyardfarmer.co.nz/category/cartoon/

Ginger or Wheat Beer

2013-11-17 - Ginger and Wheat Beer

Ginger Beer

During summer months I always have a bottle of ginger and another of wheat beer brewing. There is nothing better than  relaxing under the apple tree with a glass of cold Home Made Ginger Beer, after a long day in the vegetable garden. 

Take 1 Kg of whole wheat and soak it in water for three days. Discard water and ad 250 g of raw sugar, 1500 ml water, 20 g dry yeast, 200 g crushed sultanas and 200 g finely cut whole fresh ginger to the wheat and put it in a glass container with a lid that can release the gas if the pressure becomes too much. Let it stand in a warm place in the kitchen. After two days, drain the water (ginger beer) through a cheesecloth  and ad 250 g raw sugar, 1500 ml water and a teaspoon of dry ginger powder to the remaining solids and replace lid – this last step can be repeated every two days for several months. Ginger Beer will not be nice for the first few times, and may have to be discarded, but become delicious soon after. When the temperature is warmer, the process can be sped up by changing water more frequently and vice versa. Beer should rest for 12 hours after draining, before drinking.

Wheat Beer

The same as above, but leave out the sultanas, fresh ginger and dried ginger powder