Living with an Ironman-in-training means that we have been going through yogurt like it’s going out of fashion! Yogurt in smoothies (pre and post workout) and yogurt with store bought granola for breakfast seemed to be a staple.
So, as I was bought a Yogourmet yogurt maker (for cheese-making) this Christmas it was only natural to try my hand at yogurt-making for a fresher and cheaper home-made version.
I looked up several recipes online, along with the version I learnt at the cheese-making workshop I attended last year, and settled on a version of this recipe with the addition of milk powder to make a really creamy greek-style yogurt.
- 1 Litre Whole (Organic) Pasteurized Milk
- 4 dessert spoons of full cream milk powder
- 1/8 tsp of powdered ABY-2C starter culture
- Add the milk powder to the milk.
- Gently heat the milk to 82˚C (180ºF), to prepare it for receiving the yogurt culture, and hold it at this temperature for 5 minutes.
- Once the milk has reached the desired temperature, cool it down to 46˚C (115˚F) in an ice bath, ready to receive the culture.
- Add 1/8 tsp of the culture.
- Place into the yogurt maker and keep at the same temperature for at least 10 hours.
Having made the yogurt it seemed wrong to pair it with store bought granola and so a search of recipes found this Five-seed Maple Granola. It’s really tasty with the yogurt for breakfast, accompanied by fresh or stewed fruits, and even on it’s own as a snack!
Ingredients (makes approx. 900g)
- 2 tbsp light olive oil
- 150ml apple juice
- 100ml maple syrup
- 1 tsp vanilla extract
- 350g jumbo rolled oats
- 100g oat bran
- 50g each sesame seeds, pumpkin seeds and sunflower seeds
- 25g each golden linseeds* and hulled hemp seeds (*I could not find golden linseeds and so doubled the quantity of hulled hemp seeds)
- 200g dried cranberries or raisins
- Preheat the oven to 160°C/fan140°C/gas 3 and line 1 large or 2 smaller baking tray/s with baking paper. Gently warm the oil, apple juice, maple syrup, vanilla and a pinch of salt in a small pan and stir to combine.
- Mix the oats, oat bran and all the seeds together in a large bowl and pour the liquid mixture over. Stir well to coat thoroughly and spread the granola out on the tray/s.
- Bake for 45 minutes, turning and breaking up the cereal every 10 minutes or so. Stir in the cranberries or raisins and cook for 15 minutes more. Cool, then store in an airtight container for up to 2 weeks.
- Serve with milk, yogurt and fruit for breakfast or eat dry as a snack.