At this time, I couldn't be happier about creating a backlog- I've been so caught up that I haven't even had the time to buy butter! (it's much easier with ingredients available for sudden bursts of creativity).
Around the time I started setting my own yogurt, there came through a mellow sweetness of the curd that I hadn't tasted in years. A part of my childhood, I would skim the little cream that would set on the top..
The real reason I was reminded of quality yogurt was actually during a plane trip from Sydney to Melbourne- the best frikkin yogurt. Roy and Ruby's I believe- boysenberry compote to be precise. I remember it being quite like magic, still slightly sleepy in the wee hours of morning.
I really don't know how to attain a texture like their's, but I'd say I'm quite satisfied with mine.
The key ingredient for yogurt is time- lots of it. At least 12 hours or so. The other thing to bear in mind is the inoculation temperature- the milk should feel slightly warm. Remember to monitor the quantity of your starter, and keep it in a closed environment wrapped with cloths. The lower the external temperature, the slower the yogurt will set.
Ideally, you would then rest it till cold before hanging it for greek yogurt. In this particular dessert, I simply whipped the greek yogurt by hand.
What to do with he whey you ask?
Ice, of course! With the help of some xanthan gum, I made some yogurt whey bubbles and froze them, They lighten the dessert effectively.
For my fruit compote, I used some rhubarb and strawberries, perfumed with vanilla and kefir lime leaf. To further enhance the element of fruit- some freeze dried mandarins, raspberries and strawberries that also bring some crunch with them.
I've never managed to make desserts with such little sugar; but that poses the question- aren't most breakfasts desserts?
Around the time I started setting my own yogurt, there came through a mellow sweetness of the curd that I hadn't tasted in years. A part of my childhood, I would skim the little cream that would set on the top..
The real reason I was reminded of quality yogurt was actually during a plane trip from Sydney to Melbourne- the best frikkin yogurt. Roy and Ruby's I believe- boysenberry compote to be precise. I remember it being quite like magic, still slightly sleepy in the wee hours of morning.
I really don't know how to attain a texture like their's, but I'd say I'm quite satisfied with mine.
The key ingredient for yogurt is time- lots of it. At least 12 hours or so. The other thing to bear in mind is the inoculation temperature- the milk should feel slightly warm. Remember to monitor the quantity of your starter, and keep it in a closed environment wrapped with cloths. The lower the external temperature, the slower the yogurt will set.
Ideally, you would then rest it till cold before hanging it for greek yogurt. In this particular dessert, I simply whipped the greek yogurt by hand.
What to do with he whey you ask?
Ice, of course! With the help of some xanthan gum, I made some yogurt whey bubbles and froze them, They lighten the dessert effectively.
For my fruit compote, I used some rhubarb and strawberries, perfumed with vanilla and kefir lime leaf. To further enhance the element of fruit- some freeze dried mandarins, raspberries and strawberries that also bring some crunch with them.
I've never managed to make desserts with such little sugar; but that poses the question- aren't most breakfasts desserts?
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| whipped greek yogurt, rhubarb and strawberry compote, frozen yogurt bubbles and freeze dried fruit |
