Is a healthy diet more expensive?

Frugalista

YoungBlueEyes said:

I don't know if there's a major price difference tbh. I buy packs of Aldi nuts and packs of raisins+cranberries, and I stock up when they're on offer. One thing I would say is consider your storage - nuts can oxidise and go rancid (like wot butter does, for the same reason) if they're not kept somewhere cool.

I keep mine in the freezer!

YoungBlueEyes

Do ya! Well how about that

I’ll have to try to make a space then *sigh*

Longwalker

Frugalista said:

Longwalker said:

If you have an instant pot or slow cooker, HM yoghurt, greek/skyr style costs pennies, takes no prep, just milk, starter, stir, leave to ferment overnight, strain if needed ( I like mine thick enough to stand a spoon in ) and voila - I use UHT skimmed - 3 litres at 65p per litre and end up with between 1.5 to 2kg yoghurt 

 Found a lovely recipe for granola which uses soaked liquidised dates and cinnamon for sweetening, along with the oats I just chucked in what I had - sunflower seed, flax etc - makes a lovely topper to the yoghurt

@Longwalker, would you possibly post your recipes/method for the yoghurt and granola, please.  Thanks in advance.

Yoghurt is very easy. I have a 15 in 1 instant pot which has a yoghurt function but you can use a slow cooker - but it takes longer 

2 ingredients - milk and a live yoghurt. I tablespoon of live yoghurt per litre of milk

Slow cooker, pour in FRESH milk - the fattier the milk the thicker the yoghurt. turn on, let the temp of the milk get to 82C and switch off. Whisk in the yoghurt, then wrap up the Slow Cooker in a towel and let it sit for between 9 and 12 hours till set. Remove the whey by straining through a double muslin cloth and there you go

For the 15 in 1, I can skip the heating bit and go straight to ferment and using UHT milk. I whisk the UHT and yoghurt together, set to ferment for 8 hours and go to bed. Then its the same, strain through muslin

The granola recipe date-sweetened-3-seed-granola. I used peanut butter as it was all I had and I just used whatever seeds were cheap - I think I got a mixed bag of them

Edited to add, I forgot to say, you have to allow the hot milk to cool to 43oC before adding the yoghurt, most important = Sorry was rushing this morning

Frugalista

Thanks @Longwalker. Sorry to sound totally thick (like the yoghurt, hopefully) but how do I know a yoghurt is "live"?  Which brand do you buy?

Longwalker

Frugalista said:

Thanks @Longwalker. Sorry to sound totally thick (like the yoghurt, hopefully) but how do I know a yoghurt is "live"?  Which brand do you buy?

Most of the natural yoghurts say live or list cultures. But if in doubt the Yeo always works well. You only need to buy the once, you just start your next batch with a couple of spoons of the first batch

It lasts 2 weeks in the fridge , if you dont eat it all first  

Farway

Longwalker said:

Frugalista said:

Thanks @Longwalker. Sorry to sound totally thick (like the yoghurt, hopefully) but how do I know a yoghurt is "live"?  Which brand do you buy?

Most of the natural yoghurts say live or list cultures. But if in doubt the Yeo always works well. You only need to buy the once, you just start your next batch with a couple of spoons of the first batch

It lasts 2 weeks in the fridge , if you dont eat it all first  

The Asda natural Greek style is live, I've used that one, but I expect most natural ones are live cultures

Avoid flavoured or sweetened ones, check the labels

-taff

Longwalker said:

Frugalista said:

Longwalker said:

If you have an instant pot or slow cooker, HM yoghurt, greek/skyr style costs pennies, takes no prep, just milk, starter, stir, leave to ferment overnight, strain if needed ( I like mine thick enough to stand a spoon in ) and voila - I use UHT skimmed - 3 litres at 65p per litre and end up with between 1.5 to 2kg yoghurt 

 Found a lovely recipe for granola which uses soaked liquidised dates and cinnamon for sweetening, along with the oats I just chucked in what I had - sunflower seed, flax etc - makes a lovely topper to the yoghurt

@Longwalker, would you possibly post your recipes/method for the yoghurt and granola, please.  Thanks in advance.

Yoghurt is very easy. I have a 15 in 1 instant pot which has a yoghurt function but you can use a slow cooker - but it takes longer 

2 ingredients - milk and a live yoghurt. I tablespoon of live yoghurt per litre of milk

Slow cooker, pour in FRESH milk - the fattier the milk the thicker the yoghurt. turn on, let the temp of the milk get to 82C and switch off. Whisk in the yoghurt, then wrap up the Slow Cooker in a towel and let it sit for between 9 and 12 hours till set. Remove the whey by straining through a double muslin cloth and there you go

For the 15 in 1, I can skip the heating bit and go straight to ferment and using UHT milk. I whisk the UHT and yoghurt together, set to ferment for 8 hours and go to bed. Then its the same, strain through muslin

The granola recipe date-sweetened-3-seed-granola. I used peanut butter as it was all I had and I just used whatever seeds were cheap - I think I got a mixed bag of them

Damn. My kimchi is in my slow cooker pot. But not for long, I'm saving this post..thanks!

Longwalker

-taff said:

Longwalker said:

Frugalista said:

Longwalker said:

If you have an instant pot or slow cooker, HM yoghurt, greek/skyr style costs pennies, takes no prep, just milk, starter, stir, leave to ferment overnight, strain if needed ( I like mine thick enough to stand a spoon in ) and voila - I use UHT skimmed - 3 litres at 65p per litre and end up with between 1.5 to 2kg yoghurt 

 Found a lovely recipe for granola which uses soaked liquidised dates and cinnamon for sweetening, along with the oats I just chucked in what I had - sunflower seed, flax etc - makes a lovely topper to the yoghurt

@Longwalker, would you possibly post your recipes/method for the yoghurt and granola, please.  Thanks in advance.

Yoghurt is very easy. I have a 15 in 1 instant pot which has a yoghurt function but you can use a slow cooker - but it takes longer 

2 ingredients - milk and a live yoghurt. I tablespoon of live yoghurt per litre of milk

Slow cooker, pour in FRESH milk - the fattier the milk the thicker the yoghurt. turn on, let the temp of the milk get to 82C and switch off. Whisk in the yoghurt, then wrap up the Slow Cooker in a towel and let it sit for between 9 and 12 hours till set. Remove the whey by straining through a double muslin cloth and there you go

For the 15 in 1, I can skip the heating bit and go straight to ferment and using UHT milk. I whisk the UHT and yoghurt together, set to ferment for 8 hours and go to bed. Then its the same, strain through muslin

The granola recipe date-sweetened-3-seed-granola. I used peanut butter as it was all I had and I just used whatever seeds were cheap - I think I got a mixed bag of them

Damn. My kimchi is in my slow cooker pot. But not for long, I'm saving this post..thanks!

Check my edit, I forgot to say you have to allow the milk to cool to 43oC before adding the yoghurt

doingitanyway

Really interesting posts here. Thank you.
Has anyone tried almond milk yoghurt or had a success with kimchi. I love both these things but they are so expensive!

toby3210

doingitanyway said:

Really interesting posts here. Thank you.
Has anyone tried almond milk yoghurt or had a success with kimchi. I love both these things but they are so expensive!

Never liked almond milk. But kimchi is pretty decent especially the more spicy variants.