Family of 5 'shop from home'food storage challenge...

Yategirl

2 tblsp yoghurt, 1 litre milk (any will do - skimmed is thinner than whole but tastes just as nice) and if you wish but you don't have to 2 tblsp milk powder (value is fine). First heat your flask with boiling water, pour the water out and put ingredients in.. I give a little shake to mix and leave for 8-12 hours. You will find there is whey on top (watery liquid) - you can pour that off (use in scones or pancakes) or mix it in, if you want to make greek yoghurt then strain through a muslin.

hth?

patchwork_cat

Yategirl I always thought that if you didn't use UHT you had to boil the milk and then let it cool to blood temp.

Yategirl

if you don't use UHT yes... but I always use uht as it is foolproof! sorry... should have made that clear in the above post

rosieben

Thanks Yategirl, and thanks both of you for the info re UHT/boiling - I've made a note

purpleivy

DD/D and all you others! I found your thread the other day and have been reading my way through it, skimmed some and admired your photos and enthusiasm. Feel encouraged to tackle my food store. More later

Mollymop5

Right I have a whole chicken defrosting ready to cook in slow cooker tomorrow.I have read various comments of how to cook and what to put in.I thought i'd decided to put lots of veg in with it to make a casserole type meal but I've just read somewhere that the veg can turn out greasy with the grease from the chicken.Now I don't know what to do.Oh and do I add stock or just put in dry.Lots of conflicting advice on this too.So I thought I'd come on here and ask the experts please can you help.

morwenna

Hiya everyone! Been back to work today, woke up early as the wind and rain were bashing the virginia creeper against the window, now that just motivated me even more to get up and go! :rolleyes:

Got into work, 450 emails awaited me :eek: Worse, there have been two cases of norovirus :eek: :eek:

Yategirl: Are you saying you can only use HM yoghurt for a starter three times? I don't use it as a starter at all, can I??

Mollymop5: I'm not an expert but thought I would share, my mum just chucks the chicken in her SC without stock water or veggies and it comes out fine. (She has said.)

I pull out the fat from the cavity of the chicken, chuck it in a frying pan and use this meleted fat to brown the breast of the bird. I put chopped veggies in the base and sit the bird on top. Sometimes with half a lemon up it's bum

Oh and thanks all for validating my using rusty tins, I do what you do too!

Yategirl

morwenna wrote: »

Yategirl: Are you saying you can only use HM yoghurt for a starter three times? I don't use it as a starter at all, can I??

if you use 2tblsp of shop-bought yoghurt as your first starter then you can use the home-made yoghurt after that to keep the process going - just save 2 tblsp before you start adding anything to the yoghurt. I think you can keep using the hm yoghurt for maybe 6 batches or possibly more - you will know when you need to start with a fresh starter (hence freezing the rest of the shop-bought yoghurt to use) as the yoghurt apparently goes sour. I have never managed more than 3 batches as I forget to save 2 tblsp and add fruit etc to the batch :rolleyes: The above post was just an example as to how it works and how much you could save - obviously the more you make one starter "last" the more you save!

does that make sense?

kethry

Just started my own batch of yoghurt this way.. hope it works - will let you know in 24 hours !!!

Thanks, Yategirl!

keth
xx

ravylesley

Well Yategirl you've inspired me to dust off my old yoghurt maker and give it another go and have added a starter pot to my weekly shopping list.So come Thursday when it is delivered I'll give it a go

Lesleyxx