Recipes from my Suffolk Kitchen

Friday, 5 May 2017

Feeling Cultured

"Yogurt, yoghurt, or yoghourt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures"
So says Wikiwotsit

I used to make it myself years ago but when we kept goats I found goat's milk didn't make good yogurt, or at least it didn't the way I made it!  Nowadays it isn't a regular thing on my shopping list, but this time of year is the in-between time for fresh fruit so I do buy some for deserts.

A friend  who is into healthy eating swears by Skyr, it was on offer a week or two ago so I tried Strawberry and also the Honey one . Oh YUCK it's like eating some sort of face-cream! There seems to be a competition as to who can make the sourest yogurt.  At the beginning of Col's treatment when he had to be careful of infections he was advised to eat the Alpro Soya Yoghurt but it isn't very exciting. I prefer something with a bit of fruit and flavour and not too sharp.


Black Cherry would be my yogurt flavour of choice although I think the last one I bought produced by Onken was tasteless. I go for whatever's on offer but avoiding those expensive ones with "corners".

This week I came home with ..............Leftovers?? Or to be precise  LEFT-YEOVERS. It describes itself on the side as using left-over apples  from organic fruit farmer Adam Wakeley. The ones that are not perfect and unsuitable for supermarkets.
It also says that for each pot sold  10p is donated to FareShare....... The charity that helps to supply food to vulnarable people. Apparently this is the fourth of these special yogurts each produced just for a short while, with help from Tescos... I hadn't come across them before.

BTW it was very tasty
And I've not been paid to mention Tescos or Yeo Valley yogurt but if they want to send me vouchers to buy them I wouldn't say no!

Back Soon
Sue




25 comments:

  1. What a good idea! I make my own yogurt in an electrical thingy but if I didn't I'd keep a look out for some.
    J x

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  2. With you on the skyr, yuk, I love Stapleton goosegog yog. Not available everywhere but very tasty. I am not really a yoghurt lover.

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  3. It sounds tasty. I'll have a look for that one next time I go shopping. Not fan of the corner ones here either. It just doesn't seem like yoghurt to me. X

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  4. Just realising I must come from yogurt County as the Taw and Torridge are our two main rivers and Stapleton yogurt is made not a million miles away either! x

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    1. All that rain makes the grass grow for all those cows!

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  5. I love Skyr ~ I really dislike most of the other yogurts because they are so grossly sweet and I enjoy the versatility of plain Skyr because I can bake with it, make it sweet, or use it for dressings. To each their own, it would be a funny old world if we all liked the same things.

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    1. It was the texture that I didn't like too frothy and slimy!

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    2. You now have my curiosity ~ Skyr is rich, thick, smooth and creamy and in all the years I've eaten it I've never found it frothy or slimy. I wonder if you had a bad pot? Maybe the fruit affected it? I only ever buy traditional Skyr or with blueberries as I learned to eat it in Iceland.

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    3. Yup. The spousal unit will only eat Skyr! Never thought of describing it as frothy. I spread it on oatcakes

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  6. I make my own havent tried any of those you mentioned, I like my yogurt nice and thick like a greek yogurt, I do make it from goats milk but buy in the bio cultures the cultures cost about £5 for a years worth

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  7. I used to try to make yogurt with goat's milk. Never really worked well for me either. Apricot yogurt is my favourite or the large pots of vanilla yogurt from Lidl.

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  8. I eat Fage Total (full fat) as I find it's the best one for low carb (I'm diabetic) and it's also quite low on calories but is really thick and delicious. I've eaten the same breakfast for about 2 years now - Fage and either strawberries or frozen berries. I tried Alpro also mainly as it's dairy free.

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  9. I saw something on a TV prog (can't remember which one) about a company producing Skyr. I'd never heard of it and I didn't even know how to spell it, and then forgot to look it up (with various spellings) on Google. Thank you for warning me it's like eating face cream! Some yoghurts are lovely, but some taste chalky to us, even those which are supposed to be 'quality' yoghurts. We like Onken best of all but our favourite, Onken Rhubarb they must've discontinued as we haven't seen it for some time. But perhaps it's only produced when rhubarb is in season? If you've not had that, it's lovely. Also Onken vanilla and Onken black cherry, the strawberry one is too sweet for our taste.
    Margaret P

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    1. I stir a teaspoonful of rhubarb and ginger preserve (which I make when the rhubarb is plentiful) into my bowl of plain yogurt and it is tasty and not too sweet.

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  10. PS Sorry your Onken black cherry was tasteless, we've always found it delicious, but we all have different taste buds, don't we, or perhaps you just had a batch with fewer cherries in it.
    Margaret P

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  11. I'm with Deborah Rusticpumpkin, I adore Skyr. The 'Icelandic style' Skyr produced by Arla is not a patch on the real thing in Iceland but it is a good enough substitute for me. I also only ever eat the plain Skyr and find it a wonderful topping on strawberries and raspberries where years ago I would've had clotted cream but now (thanks to a dodgy gall bladder) can only have low fat things. Honestly, give the plain one a go - it's delicious.

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    1. Agree about Arla not being a patch on the real thing, but then Arla is not made in Iceland either, and I've noticed they've changed it since they first introduced it to the UK market too.

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  12. I buy lots of yoghurt and fat free dairy products. Jon loves the creamy Lidl fruit yoghurts as does Alfie. I have eaten fat free plain yog with fruit from Aldi/Lidl for years. I buy Quark as it is a fab alternative to mayonnaise on salad or in a baked potato plus I use it when I make a curry and it can be used when you make coleslaw. I LOVE Lidl's fat free yoghurt, especially the toffee ones. Mmmmmm!

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  13. I'm sure I saw some of that Left-Yeovers in a rhubarb version but was distracted by single pot yoghurts for pack ups. I might pick some up this week for my own lunches-x-

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  14. As members of Slimming World, trying to lose weight, yoghurts are our puds most days. We love Muller's Luscious Lemon, (large pot)I could eat the whole pot myself.. busy at the moment packing yet more stuff, to move which might happen sooooon !!

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  15. Interesting post! I have to be careful of Yoghurts as a lot over here have gelatin in them and I don't eat it. They had some vegan yoghurts the other day at the place I shop. Wasn't very tasty - didn't really have a lot of flavour to it.

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  16. Today I'm reading a novel set in Iceland - and was wondering about skyr. They serve it with cream - so I am thinking like Greek double cream yoghurt?

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  17. I wouldn't be without my Easi-yo yoghurt maker. You are supposed to buy their fairly expensive starter sachets. I don't.
    I buy semi skimmed UHT milk, 2 cartons for £1 in Poundland. I follow their simple instructions, but put in a couple of tablespoons of natural yoghurt (every other time using the last of my previous batch), and a tablespoon of powered milk (Marvel type), topped up with the milk.
    You pour boiling water into the outer container, put the pot in, and leave it overnight. Put it in a warm place and/or wrap in a towel.
    The yoghurt is lovely, not sharp at all. Throw in fruits or whatever you want to flavour it with.
    Eat and enjoy!
    I have had a break from making it, but I think, now I've written this, I'll but some natural yoghurt and get some going!
    Cheapest supermarket natural yoghurt works well by the way - it doesn't have to say "live" on the pot,

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  18. My first adventure with yogurt was my mum buying Mr Men banana ones at great expense from M&S when I was 8 and had had my tonsils out. Great yogurt post and comments. I do like the Danio yogurts when on offer as they are nice, thick and filling. Mmmm

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