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Use it up! Don't throw it in the bin!
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Just to add my tup'ney worth....
Nananananananas are lurrrrvlee frozen! You can stick a stick into them first, then dip the frozen nana in melted choc:drool: &/or 100s+1000s; peel the nana & put it in a bag to freeze; bung it in as it is [skin can be a bit difficult to get off tho, but not impossible]; & the nana is just like eating a milky ice-cream:p I can't eat them "au nateuralle" for some reason, but these are very palatable.
Someone somewhere in the depths of mse has said they freeze yogs with success & another has posted the advantages of investing in a set of lolly moulds to freeze expensive smoothies when they're on offer. Apparently, both resemble the texture of a [STRIKE]certain Clint Eastwood aka Dirty Harry film[/STRIKE] magnum [STRIKE]Force[/STRIKE]:whistle:
On a downer, our little freezer door had been left ajar for more hours than were healthy. We salvaged & cooked what we could, but lost a few ice lollies & big bag of breadcrumbs. I had a glorious pickie day yesterday with lots of chicken bits to nibble on & can now have a proper sort thru & invent the stores........So yes, I think that on this occasion, my cloud does have a silver tinge to it's lining:oFull time Carer for Mum; harassed mother of three;loving & loved by two 4-legged babies.
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Does anyone know if you can freeze yoghurt and fruit smoothies made at home from scratch?!
I always freeze yogurt in small cubes to take out as a starter for my HM yogurt, and most fruit freezes well, especially if it is pureed, so I wouold say yes to that.People Say that life's the thing - but I prefer reading
The difference between a misfortune and a calamity is this: If Gladstone fell jnto the Thames it would be a misfortune. But if someone dragged him out again, that would be a calamity - Benjamin Disreali0 -
taurusgb - that's a good idea to freeze yoghurt in ice cubes to make a new home-made starter mix. Sometimes I make a big batch in my Easiyo container and then get sick of it for a while and want a change of breakfast but never quite knew how long I could retain a small amount to kick off the next batch so thanks for that tip. I'd always assumed that freezing it might have killed the culture which starts the new batch off - obviously not.0
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taurusgb - that's a good idea to freeze yoghurt in ice cubes to make a new home-made starter mix. Sometimes I make a big batch in my Easiyo container and then get sick of it for a while and want a change of breakfast but never quite knew how long I could retain a small amount to kick off the next batch so thanks for that tip. I'd always assumed that freezing it might have killed the culture which starts the new batch off - obviously not.
No problem - freezes beautifully! I usually freeze a whole batch as cubes, because if you keep making starter from the same batch eg make a batch, use a bit of the same batch as starter, ad infinitum it starts to get a little bitter, so I always use a fresh starter. So every few months I buy a large tub of good quality live bio yogurt and freeze it in ice cube trays...have to say I got this tip off here but can't remember who from - can't take the credit myself though.
Would also add that slightly bitter yogurt or any a bit past it's best that you don't want to risk eating as it is, is great used up in pancakes, scones - even breadPeople Say that life's the thing - but I prefer reading
The difference between a misfortune and a calamity is this: If Gladstone fell jnto the Thames it would be a misfortune. But if someone dragged him out again, that would be a calamity - Benjamin Disreali0 -
taurusgb - that's a good idea to freeze yoghurt in ice cubes to make a new home-made starter mix. Sometimes I make a big batch in my Easiyo container and then get sick of it for a while and want a change of breakfast but never quite knew how long I could retain a small amount to kick off the next batch so thanks for that tip. I'd always assumed that freezing it might have killed the culture which starts the new batch off - obviously not.
Primrose, I have an Easiyo yoghurt maker that I bought after seeing them on the tv but I don't use it anymore.
Do you use yours to make your own yoghurt in ie without using the packets and if so can you give me an idea how to make it please?
Ta.
Sharon0 -
Was peeling and chopping reduced price leeks this morning and realised I could use the peelings and bottoms if they were clean, even the tough bits. I usually save onion peelings and sometimes carrot tops, peelings, celery root etc and stash in the freezer until I want to make stock. THen I don't have to start and cut up a whole good something or other. The leeks will also be very good for this. Why didn't I think of this before?
Last bit of soft cheese was about to go off in the next couple of days, so added some caesar dressing (just a little), garlic powder, grated cheese (also on way out, just the last bit in the bag- I grated it myself though!) some black pepper and some chives. Made a fab dip.
No trouble getting them to have their 5 today, HM coleslaw and some fruit salad as well as the dip.[SIZE=-1]"Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it in a fruit salad"[/SIZE]
Trying not to waste food!:j
ETA Philosophy is wondering whether a Bloody Mary counts as a Smoothie0 -
Was it here that peeps were asking for labels for the freezer?
Anyhoo....I use cheapo masking tape [found in most budget shops] & a good biro. Writye on the tape while it's still on the roll about 6" from the end, & make sure it is good & thick lettering or it will turn invisible on the pack! I usually try to remember to put what it is, the date & if anything needs to be added to make the meal.
Then you just wind it around the tub or bag, making sure the writing is on the outside of the tape!
HTH.Full time Carer for Mum; harassed mother of three;loving & loved by two 4-legged babies.
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Sharon - I make the first batch of yoghurt up in my EasiYo flask and the next two batches I make up using 2 - 3 tablespoons of the existing yoghurt plus UHT milk at room temperature. (After that it's best to start with a completely new culture). I tried making subsequent batches up with both Skimmed and Semi skimmed milk and existing yoghurt and it just curdled and separated out. I've read that skimmed or semi skimmed milk should be gently warmed first, which I did, so obviously something went wrong. Since then I always use UHT milk which works perfectly fine with culture from the previous batch, and I freeze the leftover UHT milk for future use. I guess if you didn't want to buy the Easiyo powder sachets you could start off a new batch of yoghurt with a small carton of shop natural yoghurt and UHT milk. I haven't tried this yet but plan to do so next time I want to make up a batch. I don't normally use UHT milk but now always keep a couple of cartons in the cupboard for yoghurt making.0
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Hi Primrose and Sharon,
Tahks to the good advice from here, I never use the easiyo sachets. Just 3 tablespoons of live yogurt, same of dried skimmed milk, then fill the carton with semi skimmed uht milk and pop into the flask for 12 hours or so. Will keep for a week easily then I just use 3 tablespoons of that for the next batch - generally use a new yogurt once per month as it can go bitter after that.
I like thick and creamy yogurt so the above method is for that - less yogurt and skimmed milk powder will thin it if that's how you like it.
HTH
Tilly,
xxThanks to this fantastic site and it's amazing people, we have paid over £63, 000 off - just over half way!!!:T THANK YOU:T0 -
Going out for dinner tonight
, but have to take the pudding, so have found some frozen friut that needed using as did a tub of mascarpone and have made a trifle tiramsu cross with the cassis that has lived in the cupboard for a while. 0
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