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Home-made yoghurt

Moya12 Comments

Used some of my dwindling supply (from the freezer) of Ekhlas dates which were from our garden date palms. Dates and yogurt a breakfast favourite…!  

The New Year has begun and the food magazines are full of great recipes helping us start the year with healthy eating plans! Having acquired a new electric Cuisinart Yogurt and Cheese Maker, thought I would kick-start the new year and introduce the family to some “good bacteria” named Streptococcus thermophilus and Lactobacillus bulgaricus, both needed for converting milk into yogurt. Now I know I can go to a health food store or a supermarket and buy yogurt (you need to do this for your first batch anyway) with live cultures… but making my own yogurt has given me a great sense of satisfaction and culinary pride…and that you cannot find in any store-bought pot of yogurt!

The glass jars that come with the yogurt maker are really handy for storing and serving the yogurt

Yogurt making is in fact a way of preserving milk by fermentation and has been around for many many years with no fancy kitchen appliances involved…  some kitchen appliances make cooking easier and it’s 2012.

My new kitchen appliance

Many people have had success without appliances or thermometers, using ovens, crock pots, flasks, wrapping pots with towels, checking the temperature with their fingers… but I wanted to help my friendly bacteria grow without competition from unfriendly bacteria that might spoil all my yogurt making efforts… plus I like using kitchen appliances and tools.

There is a little science attached to yogurt making which you need to follow in ordered to achieve the desired results. My first try was disappointing and I ended up with a very watery type of yogurt that did not set or taste anything like yogurt should taste. What went wrong? My guess… it could have been the yogurt starter I used. Maybe I should have added the dried powdered milk before heating the fresh milk. Maybe I should have sterilized the jars rather that rinsing. Maybe the milk was too hot when I added the yogurt starter and I killed the friendly bacteria. So, adhering to some science about the why’s and how’s of yogurt making I made my second batch… success!

Thicker yogurt with a creamy consistency are the types I prefer but low-fat and other types of milk like soya and goats milk can also be used in yogurt making which of course will affect the texture and taste. Wonder what yogurt from camels milk would taste like!

The choice of natural yogurt with live cultures used as a starter can also give variations on final taste. Different types of freeze-dried cultures for yogurt making can be bought on- line.

My little stash of fresh honey which a friend kindly brought back from Yemen for me… perfect partner with yogurt.

 

Home-made Yoghurt

Ingredients:

  • 600ml  whole milk  ( richer and creamier)
  • 3 tablespoons dried powdered milk  (for thicker consistency) (optional)
  • 1 tablespoon of natural yogurt with live cultures  (needed as a starter for your first batch after which you can use your own yogurt as the starter)

How to make:

Turn on the yogurt maker to pre-heat.

Pour the milk into a saucepan, add the dried milk powder and whisk gently to incorporate. Place the saucepan on medium heat and slowly bring the milk to a temperature of 85°C (checking with a digital thermometer). This helps to kill any other un-wanted bacteria that may be lurking around.

No more guessing… a digital thermometer makes it easier!

Remove the saucepan from the heat and quickly cool the milk down to a temperature of 45°C ( ideal temperature for incorporating the yogurt culture ) by placing the bottom of the saucepan in a few inches of cold water.

While the milk is cooling, sterilize the 6 glass jars by filling them up with some boiling water from the kettle.

Add the yogurt culture to the cooled milk and whisk gently to incorporate.

Pour the hot water from the glass jars and keep them turned upside down on a wire cooling rack for a minute or two, the heat from the glass will dry them out, do not dry with a cloth as you may introduce bacteria that could end up spoiling the yogurt.

Pour the milk into the jars and place then into the yogurt maker (without their lids), place the cover on top and leave the milk to ferment and set for 8 hours un-disturbed.

Yogurt maker in action and the ” good bacteria” doing their job”

After the incubation time has finished remove the jars from the yogurt maker and cover with the lids and store in the fridge for at least 3 hours or overnight before serving.

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 These earthenware yogurt pots I collected from store-bought yogurt which you can see I used in the yogurt maker, great for individual servings.

The end result is a creamy textured yogurt with a slight tart taste. Enjoy plain or sweetened with honey or pure maple syrup. Chopped fresh fruits and nuts can be sprinkled over the yogurt before serving… the choice is yours!

  • Using an electric yogurt maker assures me that the milk is fermenting at the correct temperature constantly for the specified amount of time.
  • Yogurt with live cultures has intestinal health benefits.
  • Yogurt has many culinary uses, marinades, frozen yogurt, dressings, desserts, baking and drinks to name some.
  • By making my own yogurt I have less plastic containers to throw out so I guess the  environment gets a little help.

Honey from Yemen, Ekhlas dates from our own garden and fresh home-made yogurt… this has to be food heaven… now I wonder if I could squeeze a Jersey Cow into my back yard… !

Still have some more experimenting to do… more yogurt and cheese! If you make your own yogurt let me know how it went for you! Maybe you have some great tips or a recipe that you can share!

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desserts

churning your own ice cream!

Moya2 Comments

Having my own ice cream machine has given me much more flexibility when making different types of ice creams and frozen ices. Without the machine, the method of hand stirring and still freezing ice cream was very time-consuming with some recipes. Home-made ice cream without all the additives is a big plus. Children love to cook and I know that making their own ice cream will be a big hit with them… it was with mine!

Rock salt and ice used in the freezing process of ice cream

Some years ago I decided to buy my first ice cream machine and the only one I could find at the time was the type requiring rock salt and ice which you had to layer around the inside container of the machine, chilling and freezing the mixture inside while being churned … at least the churn was electric and not hand-cranked!

Crushing and layering the ice was a bit of a hassle plus keeping an eye on the salt and ice levels (living in a hot climate) posed another challenge. Over time, excitement and enthusiasm of making home-made ice cream began to melt away (pun intended) and the machine ended up in the store-room gathering dust…eventually given away.

Churning the ice-cream with an electric paddle helps break up the ice crystals and incorporates air, resulting in a lighter and smoother ice cream

When traveling, visiting kitchen shops are always high on my list… so it wasn’t  long before I had a new ice cream machine wrapped snugly inside my suitcase… bound for Bahrain .

The freeze bowl type with the  electric churn is the most popular and the one I use, light in weight and taking up very little space on my kitchen worktop. The bowl houses a special liquid freezing solution (hurray no ice and salt) insulated inside its walls which then needs to be placed for a minimum of 10  hours (depending on model) in the freezer before use. Before buying you might want to check that your freezer, especially drawer types can accommodate the size of the bowl.

Make sure when drying the bowl that you use a lint free cloth,  taking care to dry all the little nooks, if they get blocked with ice the motor head will not attach properly, plus chipping the ice away may damage your bowl.

Tip:  After making a batch of ice cream I always return the bowl (washed and dried) back to the freezer compartment where it is stored all the time, making it always available for use.

The larger and more expensive ice cream machines contain their own freezer unit and work independently. The big advantage is that they can churn out one batch of ice cream after another. Heavy and taking up a much bigger space on a kitchen worktop.

Other uses: Need to chill a bottle of wine fast…use the freeze bowl!

Pumpkin Ice Cream coming up …!

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desserts

Middle Eastern Ground Rice Pudding

Moya7 Comments

Muhallabia is the arabic name of this delicate middle eastern dessert, made from ground rice and flavoured with rose-water. In Bahrain this is a very popular dessert and one of our family favourites. As Eid Al Adha is almost upon us, I thought I would also post a little information about an old tradition Hiya-Biya, which is very popular among the children of Bahrain around this time.

Muhallabia

Ingredients:

  • 500ml full-fat milk
  • 250ml whipping cream
  • 2 tablespoons ground rice
  • 1/2 tablespoon corn flour
  • 3 tablespoons of sugar
  • 4 tablespoons of ground almonds
  • 2 teaspoons of rose-water (or more to taste)
  • to garnish, a handful of toasted silvered almonds

How to make: In a small bowl mix the ground rice and corn flour into a paste using a little of the milk. Pour the milk and cream into a saucepan and place over a medium heat. Add the rice paste and stir continuously using a whisk or wooden spoon. Bring the mixture to a gentle simmer and cook for about 15 minutes or until the mixture thickens, taking care that the mixture does not burn at the bottom of the saucepan and spoil its flavour.

Add the sugar and ground almonds and cook for a further minute, stirring continuously. Remove for the heat and stir in the rose-water (use more if liked), cool slightly before pouring into a serving bowl or individual serving dishes. When cool cover and store in the fridge for a couple of hours or overnight to chill. Garnish with toasted almonds before serving.

 Hiya-Biya an Old Tradition 

Seeing all the traditional Hiya-Biya baskets hanging outside the shops in Bahrain brings back memories of when my children were young and enjoyed this old tradition, celebrating the beginning of Eid Al Adha. Long before the festivity, the children would fill an empty basket with sand and plant some grass seeds. Each day the children would water the seeds and watch with great excitement as the grass grew in their little baskets.

On the eve of Eid Al Adha the children would dress up in traditional dress and gather by the sea-side. While swinging and singing a song about the Hiya-Biya (now that I have taken care of you, watered you, don’t forget to bring me joy over Eid and for the safe return of the Haj pilgrims), the children would then throw the Hiya-Biya into the sea, watching them drift away.