really old style living?

Purpleclutterbuck

Please, please could someone point me in the direction of yoghurt made in a flask? (not sure about Hot Flush Yoghurt though!)

I am reading through about all the self-sufficiency ideas and really old style living and I have to say that it all makes sense - all I do is grow veg and keep chickens but down in Surrey people are horrified at the suggestion of making do with what's available in the store cupboard - just because I can get on the bus and go down to the shops I don't really like to as the little money I have is very precious!

RAS

mardatha wrote: »

and did he not give me enough housekeeping to buy a jar of PROPER jam ?

Does he not know what proper jam is; that is tastes so much better than shop bought stuff it is not true?

My basic is one unit fruit to one unit sugar, and unless it is something very rich and full of pectin like blackcurrants, no water.

For poor pectin fruit like rasps, strawbs and blackberries etc, I use redcurrant juice to aid setting.

I also bottle fruit; small quantities in the micro wave and larger lots in the stockpot. Made cordials for the first time last year; learned the hard way to "blet" the blackcurrants before boiling. Tastes gorgeous even if I say so myself.

Just find somewhere that has some fruit - even if you buy it the first time. Alternatively look out for hedgerow fruits; sloes, hawthorn, rowan, crabs or blackberries and make a jar of jelly.

RAS

psso wrote: »

Raspberry vodka - friend of ours put 1lb of sugar, 1lb rasps in one of those sweetie jars, like Roses come in, covered with vodka and shook daily till dissolved. Left for as long as possible, strained it and rebottled it. It was lovely .
Think he did the same with sloes and gin but I didn`t try that one as I don`t like gin.

I did this with the redcurrant surplus last year. I discovered that leaving the pips gave it a sharp undertone that I liked, but I suspect most people would prefer it without that kick, when it would be really fruity.

zarazara

Yoghurt made in a flask. Make early evening for next morning use.
a wide necked flask,a food flask fits the bill.
1. Fill flask with boiling water. This serves two purposes,its warms the flask and it sterilizes it.
2. warm a pint of sterilized milk to blood heat,ie when its warm when you put your little finger in.
3. empty flask. almost fill with the warmed milk.
4.add a tablespoon of live yogurt [bought from a shop in a carton----plain not with fruit or anything]
5.add a tablespoon of milk powder eg Marvel, this thickens the yoghurt. Stir.
6. Srew on flask top. leave on worktop over night. its ready next morning. Pour out into a jug. Reserve a little to start off the next flask full.
Add sugar or honey to sweeten. Keep in fridge.

If you want a really thick yoghurt add more milk powder

zarazara

RAS what is "blet" please? I've bought some fancy glass bottles with the intention of making cordials. The blackcurrant one sounds lovely.

RAS

Really blet applies to medlars but its the only word I can think of for "starting the rotting process".

Basically, put the berries in a bowl or jar. Just cover with water and leave out. I covered them with muslin to stop them getting fruit flies and bits in. Leave them until they just start to ferment; when you see the first bubbles, boil them and then strain off the juice. This breaks down the pectin and prevent you ending up with nicely bottled blackcurrant jelly (which is what happened to my first lot).

zarazara

Well we learn something every day. I hope to give this ago . Thankyou.

mardatha

Is there anything else I need to know to make Greek style yoghurt ? I want to try this tonight.

COOLTRIKERCHICK

zarazara wrote: »

Yoghurt made in a flask. Make early evening for next morning use.
a wide necked flask,a food flask fits the bill.
1. Fill flask with boiling water. This serves two purposes,its warms the flask and it sterilizes it.
2. warm a pint of sterilized milk to blood heat,ie when its warm when you put your little finger in.
3. empty flask. almost fill with the warmed milk.
4.add a tablespoon of live yogurt [bought from a shop in a carton----plain not with fruit or anything]
5.add a tablespoon of milk powder eg Marvel, this thickens the yoghurt. Stir.
6. Srew on flask top. leave on worktop over night. its ready next morning. Pour out into a jug. Reserve a little to start off the next flask full.
Add sugar or honey to sweeten. Keep in fridge.

If you want a really thick yoghurt add more milk powder

when you say sterilized milk, do you mean long life milk, or normal pasturised milk blue top or semi-skimmed?

zarazara

sterilised milk is sterilised milk, it comes in a glass narrow necked bottle with a top like in a beer bottle. its called Sterilised Milk. http://www.sheldonsdairy.co.uk/milk.php
See the forth picture down.